Bow Tie Pasta In Parmigiano Reggiano Butter Recipes

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

BOW TIE PASTA

Steps:

• Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
• While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
• Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
• Pour in heavy cream and reduce heat to low.
• Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
• Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
• Serve immediately.

PARMIGIANO REGGIANO

Steps:

• Parmigiano Reggiano is from Italy it's been made for over 1,000 years . It's produced traditionally in copper vats and the aging process takes a minimum of 12 months although I like it aged for 24 months. Look for the pin dot marking on the rind so you know you have authentic Parmigiano Reggiano.

BOW TIE PASTA IN PARMIGIANO-REGGIANO BUTTER

Steps:

• In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente.
• In a large skillet melt butter. Do not brown. Add drained pasta and cheese and toss until coated. Season with salt and pepper and serve immediately.

BOW TIE PASTA (FARFALLE) PUTTANESCA WITH ROASTED PEPPERS

Steps:

• Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
• Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c

"BOW-TIE" PASTA WITH ZUCCHINI

Steps:

• Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
• While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
• While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.