Perciatelli With Garlic Walnuts And Tomatoes Recipes
PERCIATELLI WITH SHRIMP AND GARLIC BREADCRUMBS
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
- Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.
BOTTARGA PASTA
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
- Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
- Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.
PERCIATELLI WITH TUNA, CAPERS AND TOMATOES
Categories Pasta Tomato Quick & Easy Tuna Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite.
- Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks.
- Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.
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- Pour the canned tomatoes into a saucepan, and bring them to a boil. Then reduce to simmer, and simmer until the liquid in the tomatoes is reduced by half, for about 30 minutes.
- After putting the tomatoes on to reduce, fill a pot large enough for the pasta 3/4 of the way full with water. Bring it to a boil. I salt it right before I put the pasta in. About 2 - 3 T. of salt.
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