The post TROFIE PASTA WITH TOMATO SAUCE appeared first on Florida Girl Cooks.
]]>Trofie Pasta with Tomato Sauce
Ingredients
1 – 16 oz. bag of Trofie pasta
1 – 24 oz. bottle of traditional Prego tomato sauce
1/2 large white onion, diced
6 cloves of garlic, minced
1 tbsp. extra virgin olive oil
4 tbsp. fresh parsley, coarsely chopped
1/2 tsp. sea salt, plus more for sprinkling
Prepare
1. Chop the produce items , set the parsley aside.
2. In a large pot, heat salted water until boiling.
3. Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
4. Add garlic and cook until fragrant, 1 minute.
5. Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
6. By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
7. Strain pasta after 11 minutes.
8. Place pasta back into large pot and add tomato sauce.
9. Garnish with parsley and sea salt and stir until well incorporated. Enjoy!
- 1 - 16 oz. bag of Trofie pasta
- 1 - 24 oz. bottle of traditional Prego tomato sauce
- 1/2 large white onion, diced
- 6 cloves of garlic, minced
- 1 tbsp. extra virgin olive oil
- 4 tbsp. fresh parsley, coarsely chopped
- 1/2 tsp. sea salt, plus more for sprinkling
- Chop the produce items , set the parsley aside.
- In a large pot, heat salted water until boiling.
- Warm olive oil over medium-high heat in a small sauté pan and add onions and sauté for 3 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Add tomato sauce, stir thoroughly, and bring heat down to simmer and allow to simmer for 6 minutes.
- By this time the pasta water should be boiling, stir in trofie pasta and continue to stir to avoid having the pasta stick to the bottom of the pot.
- Strain pasta after 11 minutes.
- Place pasta back into large pot and add tomato sauce.
- Garnish with parsley and sea salt and stir until well incorporated. Enjoy!
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]]>The post SMASHED POTATOES appeared first on Florida Girl Cooks.
]]>Smashed Potatoes
Ingredients
Baby Golden Potatoes (about 20)
1/2 cup extra-virgin olive oil
1/2 tsp. sage
1/2 cup kosher salt
freshly ground black pepper
Prepare
Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
Preheat oven to 450F.
Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
Serve immediately.
- Baby golden potatoes (about 20)
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. sage
- 1/2 cup kosher salt
- freshly ground black pepper
- Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
- Preheat oven to 450F.
- Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
- Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
- Serve immediately.
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]]>The post Cacio e Pepe appeared first on Florida Girl Cooks.
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Cacio e Pepe
Ingredients
Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
Prepare
1. Bring 3 quarts water to a boil in a 5-qt. pot.
2. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
3. Drain, reserving 3/4 cup pasta cooking water.
4. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
5. Add pepper and cook, swirling pan, until toasted, about 1 minute.
6. Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
7. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
8. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
- Bring 3 quarts water to a boil in a 5-qt. pot.
- Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
- Drain, reserving 3/4 cup pasta cooking water.
- Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
- Add pepper and cook, swirling pan, until toasted, about 1 minute.
- Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
- Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
- Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
The post Cacio e Pepe appeared first on Florida Girl Cooks.
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