Fusilli Alla Caprese By Giada De Laurentiis Recipes

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FUSILLI WITH SPINACH AND ASIAGO CHEESE



Fusilli with Spinach and Asiago Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

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 reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve.

PASTA ALLA CAPRESE



Pasta Alla Caprese image

All the bright Italian flavor of a Caprese salad in a delicious pasta dish.

Provided by Giada De Laurentiis

Categories     main

Time 20m

Yield 6

Number Of Ingredients 9

1 pound short pasta,
3 tablespoons olive oil
2 cloves garlic (minced)
3 cups cherry tomatoes, (halved)
1 teaspoon Salt and freshly ground black pepper
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))
Extra Virgin Olive Oil,

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. Drizzle with extra virgin olive oil. Serve.

Nutrition Facts : ServingSize 6, Calories 471

RAVIOLI ALLA CAPRESE



Ravioli alla Caprese image

Provided by Giada De Laurentiis

Time 1h20m

Yield 6

Number Of Ingredients 17

1 cup water
1/4 teaspoon kosher salt, (plus more salt for the cooking water)
2 1/2 cups flour,
1 cup whole milk ricotta cheese, (drained)
3/4 cup grated caciotta cheese or a mild sheep milk cheese, (grated)
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon dry oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, (smashed and peeled)
One 25-ounce jar tomato puree, (such as Mutti)
3 sprigs fresh basil
One 4-inch Parmigiano Reggiano cheese rind
1/4 teaspoon kosher salt
Freshly grated Parmigiano Reggiano, (for serving)
Fresh basil leaves, (for serving)

Steps:

  • This recipe originated on Giada in Italy. Epsiode: Dino's 100th Birthday Party.
  • In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
  • Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
  • Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt.
  • On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
  • To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

Nutrition Facts : ServingSize 6

FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS



Fusilli Alla Caprese by Giada De Laurentiis image

my husband saw this on food network and want me to try this out. It is a small noodle with a lite tomato sauce

Provided by 1 tuff cookie

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

FUSILLI ALLA CAPRESE



Fusilli alla Caprese image

Categories     Salad     Sauce     Boil

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound fusilli pasta
3 tablespoons olive oil
2 garlic cloves, 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, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.
  • Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté 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 sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

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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2019-09-11 Adapted from Giada De Laurentis, fusilli alla Caprese calls for just a handful of good-quality ingredients — and the sauce cooks in less time than it takes to boil the pasta. What’s more, it’s light, healthyish and delicious cold, should you have any leftover. Thank you to my dear friend (and food-loving cohort) Kelly Santoro for sharing the recipe …
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  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
  • In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much.) Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve.


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  • 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.
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