easy dinner – Florida Girl Cooks http://floridagirlcooks.com Seeker of sunshine + exquisite food Sun, 03 Feb 2019 18:29:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 96532064 TROFIE PASTA WITH TOMATO SAUCE http://floridagirlcooks.com/trofie-pasta-with-tomato-sauce/ Sat, 10 Oct 2015 16:33:44 +0000 http://floridagirlcooks.com/?p=861 Trofie pasta is one of my newly discovered favorite of pastas. It has a texture similar to that of a gnocchi, just not as thick. This pasta is rolled by hand give it a ...

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]]> Trofie pasta is one of my newly discovered favorite of pastas. It has a texture similar to that of a gnocchi, just not as thick. This pasta is rolled by hand give it a twisted look. We are normally not too crazy about pairing any tomato sauces with our pastas but every now and then it’s good to make an exception, and the family agreed in this case. I discovered this pasta at Carmine’s Gourmet Market in Palm Beach Gardens after many recommendations from my coworker Sonya. There is a overwhelming variety of anything and everything Italian along with the most extensive selection of meats and seafood. Their pasta section is something drool over as they have a wide array of all kinds of pasta. I had also picked up a bag of squid in pasta as well so stay tuned for that upcoming recipe! This trofie pasta with tomato sauce recipe came about from a mixture of wants and desires coupled with needing to make something easy tonight, and sometimes that’s good enough for me. Enjoy this easy dish that is sure to satisfy any hungry stomach.

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!

Trofie Pasta with Tomato Sauce
Serves 6
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Prep Time
5 min
Cook Time
21 min
Total Time
26 min
Prep Time
5 min
Cook Time
21 min
Total Time
26 min
Ingredients
  1. 1 - 16 oz. bag of Trofie pasta
  2. 1 - 24 oz. bottle of traditional Prego tomato sauce
  3. 1/2 large white onion, diced
  4. 6 cloves of garlic, minced
  5. 1 tbsp. extra virgin olive oil
  6. 4 tbsp. fresh parsley, coarsely chopped
  7. 1/2 tsp. sea salt, plus more for sprinkling
Instructions
  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!
Florida Girl Cooks http://floridagirlcooks.com/

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]]> 861 SMASHED POTATOES http://floridagirlcooks.com/smashed-potatoes/ Tue, 15 Sep 2015 13:52:04 +0000 http://floridagirlcooks.com/?p=737 There consensus in our house is usually unanimous on choosing a side dish for dinner. Potatoes win. But we can’t always do it up the same way because that would get redundant for everyone. ...

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]]> There consensus in our house is usually unanimous on choosing a side dish for dinner. Potatoes win. But we can’t always do it up the same way because that would get redundant for everyone. So one way we’ve seen suggested on Pinterest for years is smashed potatoes. Sounds good and easy enough.

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.

Smashed Potatoes
Serves 8
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. Baby golden potatoes (about 20)
  2. 1/2 cup extra-virgin olive oil
  3. 1/2 tsp. sage
  4. 1/2 cup kosher salt
  5. freshly ground black pepper
Instructions
  1. 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.
  2. Preheat oven to 450F.
  3. 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.
  4. 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.
  5. Serve immediately.
Florida Girl Cooks http://floridagirlcooks.com/
smashed potatoes, potatoes, healthy, paleo, side dish, dinner

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]]> 737 Cacio e Pepe http://floridagirlcooks.com/cacio-e-pepe/ Thu, 12 May 2011 21:02:50 +0000 http://floridagirlcooks.com/?p=988 I’ve been really wanting pastas of all kinds lately and in my last issue of Bon Appetit this recipe caught my attention. I had to ask myself…this is too easy right? Isn’t even going ...

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]]> I’ve been really wanting pastas of all kinds lately and in my last issue of Bon Appetit this recipe caught my attention. I had to ask myself…this is too easy right? Isn’t even going to be any good? Sometimes I just have to answer my own questions and give recipes like this a go. I was so excited that I did and must say this is a new favorite in my household. What I loved the most is the fact that it’s a totally different sauce over that of the traditional tomato-based sauce, I’m not too huge a fan of tomato sauce unless it’s loaded with garlic or basil…or hey what the heck…both. I hope you enjoy this cacio e pepe recipe. I am uploading a photo soon! 🙂

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.

Cacio e Pepe
Serves 6
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Save Recipe
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Kosher salt
  2. 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  3. 3 Tbsp. unsalted butter, cubed, divided
  4. 1 tsp. freshly cracked black pepper
  5. 3/4 cup finely grated Grana Padano or Parmesan
  6. 1/3 cup finely grated Pecorino
Instructions
  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.
Adapted from Bon Appetit
Adapted from Bon Appetit
Florida Girl Cooks http://floridagirlcooks.com/

cacio e pepe, Italian pasta, pasta, Italian cooking, easy dinner, dinner

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