Pasta Margherita Basiltomato Mozzarella Cheese Recipes

PASTA MARGHERITA

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
• While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
• Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)

Steps:

• Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
• Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
• Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
• Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
• Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired.

MARGHERITA: MOZZARELLA, TOMATO, AND BASIL

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128). Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce out over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drizzle the pizza with the finishing-quality olive oil, scatter the tiny basil leaves or snip the large leaves over the top, and serve.
• Ischia Rosso (Campania)

MARGHERITA MAC & CHEESE

Steps:

• Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.
• Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.
• Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

MAC AND CHEESE MARGHERITA RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Line baking sheet with heavy-duty foil; place rack over foil. Arrange tomatoes on rack, cut side up. Drizzle with 2 Tbs. olive oil; sprinkle with garlic, thyme, sugar, salt and pepper. Roast tomatoes 20-25 minutes or until shriveled. When cool enough to handle, remove and discard skins; coarsely chop tomatoes. Set aside. Reduce oven temperature to 375°F. Grease 13"x9" baking pan. Heat butter in pot over medium-low heat. Add shallots; cook, stirring often, until softened, 3 minutes. Stir in flour and oregano; cook, stirring constantly, 1 minute or until mixture turns slightly beige and is bubbly. Increase heat to medium; slowly whisk in milk. Bring to boil, whisking. Reduce heat to low; simmer 2 minutes. Add mozzarella and 1/2 cup Parmesan to sauce by 1/2-cup measures, stirring until cheese melts before next addition. In bowl, toss pasta and sauce. Gently fold in tomatoes and basil; season with salt and pepper. Transfer pasta to baking pan. Mix remaining olive oil and Parmesan with breadcrumbs; sprinkle on top of dish. Bake 20-30 minutes or until sauce is bubbly and crumbs are deep brown. Let stand 5 minutes; serve.

PASTA MARGHERITA (BASIL,TOMATO, MOZZARELLA CHEESE)

Steps:

• Gather all ingredients: Large pot for pasta Large skillet for margherita sauce Potato Masher
• Julienne the basil and set aside
• Rinse tomatoes
• In skillet, over medium / medium high heat, heat olive oil and butter. Add tomatoes and cook until they're slightly soft Meanwhile, start the pasta and cook to just under al dente
• With potato masher, slight smoosh the tomatoes
• Add in garlic and white wine. Boil for several minutes to burn off alcohol.
• Add in basil
• Add pasta to the sauce and toss to coat
• Strain the mozzarella balls and add to the pasta. Toss together to coat pasta.