Fettuccine Caprese Recipes

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PASTA CAPRESE



Pasta Caprese image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest

Steps:

  • Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
  • Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

FETTUCCINE CAPRESE



Fettuccine Caprese image

I was on a short trip to Montreal and while there visited this lovely Italian Bistro. This is the dish I ordered and it was so delicious and bursting with flavour, I dreamt about it for 2 weeks. I felt the need to call the chef to tell him how much I enjoyed it and when I told him I was from Toronto, he asked me if I wanted the recipe!

Provided by Mon Fifi

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 (8 ounce) package fresh fettuccine
1 tablespoon olive oil
4 fresh garlic cloves, minced
1 tablespoon butter
chopped green onion
2 tablespoons anchovy paste
1 cup sliced mushrooms
1 lb shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons fresh parsley
1 tablespoon fresh oregano
1/2 teaspoon crushed red pepper flakes
8 diced plum tomatoes or 1 (28 ounce) can diced italian tomatoes
fresh shaved parmesan cheese

Steps:

  • Cook fettuccine noodles until al dente.
  • Meanwhile, saute oil, garlic, butter, onions, mushrooms, anchovy, and shrimp about 5 minutes.
  • Add wine, parsley, oregano, red pepper and tomatoes.
  • Simmer for 8-10 minutes.
  • Toss with fresh shaved parmesan and serve.

Nutrition Facts : Calories 290.8, Fat 7.6, SaturatedFat 2.3, Cholesterol 139, Sodium 751.7, Carbohydrate 32.8, Fiber 2.5, Sugar 3.4, Protein 19.3

FUSILLI ALLA CAPRESE



Fusilli alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
  • In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

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