Little Thimbles Sciue Sciue Recipes

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GIADA DE LAURENTIIS' LITTLE THIMBLES SCIUE SCIUE



Giada De Laurentiis' Little Thimbles Sciue Sciue image

I posted this in answer to a question and thought I should probably post it here as well. This is an absolutely delightful summer lunch or supper meal. It is one De Laurentiis grew up with. When she tasted it, she pronounced it "Just as I remembered!" Note that you can use any small tube-shaped pasta such as elbow macaroni or pennette in this recipe. Do not, however, substitute sliced-for- sandwiches mozzarella for the fresh which is totally different.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups ditalini (thimble-shaped pasta)
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes, chopped (about 1 pound)
8 ounces cold fresh mozzarella cheese, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

  • Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain.
  • Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn.
  • Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta.
  • Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt.
  • Spoon into small serving bowls and serve immediately.

Nutrition Facts : Calories 225.9, Fat 13.5, SaturatedFat 4.7, Cholesterol 22.4, Sodium 180.9, Carbohydrate 17.1, Fiber 1.1, Sugar 1.7, Protein 9.2

LITTLE THIMBLES SCIUE SCIUE



Little Thimbles Sciue Sciue image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 6

1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

  • Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
  • Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.

LITTLE THIMBLES (SCIUE SCIUE)



LITTLE THIMBLES (SCIUE SCIUE) image

Categories     Pasta

Yield 6-8 servings

Number Of Ingredients 6

1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

  • Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain. Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.

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