Crispy Pan Fried Penne Pasta With Arrabiata Sauce And Caesar Salad Recipes

PENNE ALL'ARRABIATA

Steps:

• In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chilies and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes., Meanwhile in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water. , Add vinegar to thickened tomato sauce; season with salt and pepper. To make breadcrumb topping, heat remaining olive oil over medium heat in second skillet. Add breadcrumbs and fresh thyme, if desired; fry until crispy, 2-3 minutes. Remove from heat., Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried breadcrumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.

CRISPY PAN-FRIED PENNE PASTA WITH ARRABIATA SAUCE AND CAESAR SALAD

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Be sure to scrape out all the cream sauce from the carton; some might stick! If using any fresh produce, thoroughly rinse and pat dry Bring a medium pot of lightly salted water to a boil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Cut cauliflower florets into even, bite-sized pieces no larger than 1". 2 Roast Cauliflower and Make Caesar Dressing Place cauliflower florets on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper. Roast 12 minutes or until almost tender. Remove from oven, sprinkle with half the Parmesan, and roast 7 more minutes, or until cheese browns lightly. In a large mixing bowl, whisk mayonnaise, vinegar, half the garlic, and remaining Parmesan (reserving a pinch for garnish). Season to taste with salt and pepper and set aside. 3 Cook the Pasta Add penne pasta to boiling water and cook 9 minutes until al dente. Before draining, reserve 1/2 cup pasta cooking water for sauce. Drain pasta in colander, being sure to drain as thoroughly as possible. While in colander, drizzle and toss pasta with 2 tsp. olive oil to keep from sticking. Return pot to stove (no need to wipe clean.) 4 Make the Arrabiata Sauce In pot used to cook pasta, heat 1 tsp. olive oil over medium-high heat. Add remaining garlic and red pepper flakes (a little goes a long way with red pepper flakes, so use less if you prefer a milder sauce) and cook 20 seconds until fragrant. Add Italian seasoning and tomato paste and cook 1 more minute. Add crushed tomatoes and reserved pasta water, bring to a simmer, and cook 5-8 minutes until thickened slightly. Set aside and keep warm. 5 Pan Fry the Pasta Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat until oil is hot and shimmering. Working in batches, add a single layer of pasta to pan. Allow to cook undisturbed for 3-4 minutes. Not moving pasta around allows it to brown and develop a highly desirable crispness. After underside has browned, stir gently and cook 3 more minutes, stirring occasionally. Don't worry if pasta only browns on one side: two different textures are ideal. Keep finished batches warm on baking sheet in oven. 6 Plate the Dish Place a pool of arrabiata sauce on bottom of plate. Top with pan-fried penne and roasted cauliflower. Top with one more spoonful of sauce and remaining Parmesan. Toss romaine lettuce with Caesar dressing and serve salad on the side.

PENNE ARRABIATA

Steps:

• In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
• Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
• Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
• Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

CAESAR PASTA SALAD

Steps:

• For the croutons: Preheat the oven to 400 degrees F.
• In a medium bowl, gently toss the bread cubes with the oil, salt and pepper. Spread the cubes in an even layer on a baking sheet. Bake until golden, turning once about halfway through, 12 to 15 minutes total. Toss with the Parmesan while still hot and set aside to let cool.
• For the caesar dressing: In a blender, combine the garlic, capers, anchovies, mustard, Parmesan, vinegar and Worcestershire and blend until smooth. Add the olive oil and blend to emulsify the dressing. Season with salt as needed.
• For the salad: Heat a grill over medium-high heat. Drizzle the romaine heart halves with oil and sprinkle with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Chop into bite-sized pieces.
• In a medium bowl, toss the pasta with 1 tablespoon oil and salt and pepper to taste. Add the romaine and dressing to taste and toss to coat.
• In a large bowl, toss the Bibb lettuce with the lemon juice, remaining tablespoon oil, salt and pepper to taste and the basil. Add the croutons and gently combine. Add the pasta and romaine salad and Parmesan to the Bibb salad and gently toss together. Garnish with more cheese and serve.