Pasta From Bari Recipes

BASIC PASTA

Basic Pasta image

An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!

Provided by Pat

Categories World Cuisine Recipes European Italian

Yield 3

Number Of Ingredients 4

Ingredients

1 egg, beaten
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons water

Steps:

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 31.9 g, Cholesterol 62 mg, Fat 2.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 412 mg, Sugar 0.2 g

SAN GIUANNIELLO PASTA FROM BARI

San Giuanniello Pasta from Bari image

By Leda Locuratolo Manzari from Bari Italy Chez Juan Ortega de Balboa.Pasta in a Red Tomato Sauce When fisherman were ready to come back to home they would signal with a latern and wifes prepared a quick tomatoes sauce called marinara,from the sea.

Provided by John Ortega

Categories European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces olive oil
3 chopped garlic cloves
2 ounces capers
5 pieces anchovies
12 ounces tomatoes
12 ounces spaghetti

Steps:

Heat olive oil in a pan, add the chopped garlic, anchovies, and capers.
Cook till garlic starts to turn slightly brown, and then add the tomato sauce,and cook for five more minutes, then put the cooked pasta into the sauce and mix well and serve.

Nutrition Facts : Calories 1200.8, Fat 60.9, SaturatedFat 8.6, Cholesterol 8.5, Sodium 1234.4, Carbohydrate 137.2, Fiber 8.5, Sugar 9.2, Protein 27.7

PASTA FROM BARI

Pasta From Bari image

Provided by Florence Fabricant

Categories dinner, easy, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Salt to taste
1 pound ziti, preferably imported
3 sun-dried tomatoes (not packed in oil)
1/4 pound fresh mozzarella, diced
1 cup halved cherry tomatoes
1 cup loosely packed fresh basil leaves, chopped
1/4 cup extra-virgin olive oil
1 large clove garlic, crushed, or to taste
Freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil for the ziti. Add the ziti and allow it to cook until al dente, about 8 minutes.
While the ziti is cooking, place the sun-dried tomatoes in a small bowl, cover with boiling water, and allow them to soak for 2 minutes. Meanwhile, combine the mozzarella, cherry tomatoes, basil, olive oil and garlic in a large bowl. Drain the softened sun-dried tomatoes, chop them fine and add them to the other ingredients in the bowl.
When the ziti is done, drain it well, then add it to the mozzarella mixture in the bowl, toss the ingredients together and season with salt and pepper. Serve while still warm.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 10 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 323 milligrams, Sugar 3 grams

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