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This vegetarian pasta is a cinch to make and everyone will love it. Simple and utterly delicious.
93 people made this
- 450g penne pasta
- 4 tablespoons olive oil, divided
- 3 cloves garlic, chopped
- 2 sun-dried tomatoes, chopped
- 1 tablespoon dried parsley
- 1 teaspoon crushed chillies
- 1/2 teaspoon black pepper
- 4 tablespoons grated Parmesan cheese
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and return to pot.
- Heat 1 tablespoon olive oil in a frying pan over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with crushed chillies and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(101)
Reviews in English (81)
I'm not so sure how good this recipe would be if you followed the instructions to a tee, however I used the directions as a diving board and added my own two-cents. I used half of the penne suggested, but the full amount of olive oil. I also kept the amounts of garlic, parsely and black pepper the same. I quadrupled the amount of sun dried tomato, and added two freshly sliced mushrooms. After I sauteed the mix and added the pasta, I then added about 2 Tbsp fresh basil. The end result was phenomenal. Thank you for the stepping stone!-22 Jun 2006
by Claudette P Henry
This could be a 5 star dish with anyones own ideals, First I would not and did not use the whole pkg of pasta, I used more garlic than called for, I also used fresh greenbeans instead of sun dried tomatoes, and I added some shrimp I also went a little heavy on the pepper. My dish came out great and full of flavor. 5 stars !!!! I only rated it 4 stars for the orign recipe great start though thanks.-04 Apr 2007
Not bad! The whole box of penne pasta ended up being a bit too much. Also, had to use several sun dried tomatos - two just kind of get lost in that much pasta! I also ended up putting in a bit of garlic powder - the three cloves were barely noticible. Also will be using a bit more olive oil next time. Pretty good overall though! Thank you!-18 Jul 2004
To add a bit of spice to the classic Italian meat sauce, you’ll stir in pickled goathorn peppers, known for their pleasantly bright heat. A generous dollop of ricotta served on top adds extra creamy contrast to the hearty flavors of this dish.
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Fill a large pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash, dry, and peel the carrots halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Roughly chop the peppers. Peel 1 clove of garlic using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta, 1 tablespoon of olive oil, and as much of the garlic paste as you&rsquod like. Season with salt and pepper.
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced onion season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the beef is browned and cooked through. Add the chopped peppers. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the tomatoes (carefully, as the liquid may splatter), cream, and worcestershire sauce season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
Meanwhile, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
To the pot of cooked pasta, add the bolognese and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the garlic ricotta. Enjoy!
There is no specific kind of pasta you need to use for this recipe. The choice only depends on your taste. Spaghetti, linguine, maccheroni or penne all work perfectly for such simple (yet tasty) sauce. In order for this dish to succeed, the only trick is draining the pasta one minute before the end of the time indicated on the pasta box. Mix pasta with the tomatoes in the pan so that the sauce blends perfectly and the starch releases into the tomatoes.
1 lb pasta, 1 lb cherry tomatoes, Extra-virgin olive oil, 1 clove of garlic, Fresh basil, Salt
In a pan, sauté garlic in a little extra-virgin olive oil. Once the garlic is golden-brown, add the tomatoes (washed and cut in half). Cook over high heat for 6-7 minutes. Turn off heat and add salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of the cooking instructions on the pasta box. Pour pasta into the pan with the tomatoes and cook for one minute. Mix well and add fresh basil leaves. Serve immediately.
- 1 pound uncooked spaghetti
- 6 cloves garlic, thinly sliced
- ½ cup olive oil
- ¼ teaspoon red pepper flakes, or to taste
- salt and freshly ground black pepper to taste
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Alice Waters' Spaghetti with Green Garlic Recipe
Often when I come back from the greenmarket with a bundle of vegetables, I turn to Alice Waters. Whether it's Chez Panisse Vegetables or The Art of Simple Food, her cooking is so ingredient-driven that it's the perfect solution when you've got something gorgeous but don't know what to do with it. In this case, three bulbs of green garlic (which is just regular garlic earlier in the season, picked when it has a milder flavor and the skins of the cloves have yet to harden) were on my table.
Why I Picked This Recipe: Spaghetti with oil and garlic has always been a favorite pasta dish of mine. Its simplicity entrances me. Taking a cue from Waters' recipe in The Art of Simple Food, I replaced her regular garlic with green garlic, but otherwise followed the recipe closely: a simple combination of the cloves with a tiny bit of minced parsley and a pinch of red pepper flakes, cooked with plenty of good olive oil.
What Worked: To cook the garlic, I followed instructions from another Alice Waters recipe, which begins it in a pan with both olive oil and water. This helped to soften up the cloves and almost melt them into a mild, garlicky base. My kitchen smelled incredible and I knew good things were on the way. Because green garlic is milder, you can use far more of it, which filled out this dish considerably. They key is to cook it down until it's very soft.
What Didn't: This is one of those recipes that's so simple, not much could go wrong.
Suggested Tweaks: Though I love the resolute simplicity of this dish (there's not even Parmesan), some might want more flavor in the base. Waters has a few suggestions: adding anchovies or olives, using more herbs, or even some cherry tomatoes. I also suggest finishing it with fresh, fruity olive oil at the end.
Why We Love This Easy Shrimp Pasta:
- EASY! Boil pasta, saute shrimp, stir together, and serve.
- QUICK! You can have this on the table in 20 minutes!
- ADAPTABLE! Not a fan of shrimp? Sub in cubed chicken or smoked sausage! Use any shape of pasta. Skip the red pepper flakes and use Cajun seasoning instead.
As you can see, there&rsquos a lot to love in this simple dish!
The Perfect Summer Pasta Recipe: One Pot Pasta
One Pot Pasta Ingredients:
- 12 oz linguine
- 12 oz halved cherry or grape tomatoes
- 1 onion thinly sliced (comes out to 2ish cups)
- 4 cloves thinly sliced garlic
- 2 sprigs fresh basil
- 2 tablespoons extra virgin olive oil
- 4 1/2 cups of water (some folks use vegetable broth)
- diced mozzarella (amount desired)
- salt and pepper to taste
All you have to do is combine pasta, tomatoes, onion, garlic, basil, olive oil, water, salt and pepper in a large skillet. Bring mixture to a boil, stirring a lot. It takes about ten minutes for water to boil off. Once you have removed from heat, add in mozzarella. (Garnish with fresh basil and parmesan cheese)
Serve and enjoy! (Dish served my family of 4 perfectly.)
I know I’m going to be making more one pot pasta dishes. I’ve seen TONS of them on Pinterest. What’s your favorite one pot dish?
What is black garlic?
Black Garlic is common garlic that is aged for anywhere from a month to many months, as it’s fermented under high heat.
This special process transforms the garlic into a very dark brownish-black color.
It also creates a soft texture and sweet taste while it removes the strong smell and sharpness.
- 8 ounces whole-wheat penne pasta
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled
- 2 cups cherry tomatoes
- 1 medium yellow squash, halved and sliced 1/4 inch thick
- ¾ teaspoon salt
- 1 cup chopped fresh basil
- 1 cup pearl-size or mini mozzarella balls (about 4 ounces)
- ¼ cup finely grated Parmesan cheese
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Reserve 1/4 cup cooking water, drain the pasta and cover to keep warm.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic, reduce heat to medium and cook, stirring, until it begins to soften and turn light golden, about 3 minutes. Add tomatoes, squash and salt cook, stirring occasionally, until the squash softens and the tomatoes begin to burst, 4 to 5 minutes. Lightly mash the garlic with the back of a spoon. Remove from heat.
Add the pasta and reserved cooking water to the pan along with basil and mozzarella toss to combine. Serve topped with Parmesan.
Set a large pot of water over high heat and bring to a boil. Salt the water with roughly one tablespoon of salt per gallon of water. It's okay to estimate. Add the pasta and cook until al dente, about eight to ten minutes.
Pour the cooked pasta into a colander to drain and return the pot to the stove over medium heat. Add the butter and the chopped garlic and stir. Avoid browning the garlic. After a minute or two, when the garlic begins to sizzle and soften. Add the chard or spinach (if using) and stir for one minute. Add the cooked pasta back to the pot, along with the grated parmesan, salt and pepper to taste, and toss everything to combine. Serve immediately.