Rigatoni Alla Caprese Recipes
BAKED RIGATONI
You can bet the pasta was homemade when my aunt made this rigatoni recipe. You don't have to make your own pasta, of course, especially if you want the preparation to go a lot quicker. -Esther Perea, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.
Nutrition Facts : Calories 356 calories, Fat 12g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 835mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
RIGATONI CAPRESE
This is very easy recipe that everyone loves. It works well for picinics and potlucks. Gardners with losts of tomato and basil will love this recipe. This is another great recipe from Cooking Light.
Provided by jimshim
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a large bowl.
- Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
- Pour over pasta mixture; toss gently.
- Sprinkle with Parmesan cheese; toss well.
Nutrition Facts : Calories 437.4, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.3, Sodium 969.9, Carbohydrate 49.8, Fiber 4.8, Sugar 6.2, Protein 19.6
HOT CAPRESE PASTA
Steps:
- In a large pot of boiling salted water cook pasta (short or long) until al dente.
- In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
- Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. Sprinkle with freshly grated Parmesan Cheese if desired. Serve immediately. Enjoy!
Nutrition Facts : Calories 221 kcal, Carbohydrate 25 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
RIGATONI ALLA CAPRESE RECIPE
Provided by á-68968
Number Of Ingredients 7
Steps:
- In a large pan saute` the garlic until it turns golden. Add some hot pepper as desired and the tomatoes. After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes. Boil the pasta to an Al Dente consistency and pour into the pan. Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate. Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.
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- Heat a large skillet with tall sides over low heat. When the skillet is hot, add the olive oil and tomatoes. Adjust the heat slightly to low-medium, but not so high that the oil pops. Cook for 5 to 7 minutes or until the tomatoes begin to soften and blister. Use a wooden spoon to press gently on the tomatoes and smash them flat. The soft insides will mix the olive oil. While the tomatoes soften, prepare the pasta.
- Cook the pasta according to package directions. Drain, making sure to reserve ¼ cup of the pasta water, set aside.
- After the tomatoes have softened and blistered, add the salt, pepper, and garlic. Continue to cook for another 30 seconds to 1 minute until the garlic becomes fragrant. Pour the broth, and stir to combine. Increase the heat to medium and allow the mixture to simmer until the liquid is reduced by half, about 7 to 8 minutes.
- Remove from heat, and toss with the cooked pasta noodles, balsamic vinegar, and fresh basil. If the noodles appear dry, add a little bit of the reserved pasta water. Add the mozzarella pearls last. Serve with additional fresh basil and mozzarella pearls if desired. Store any leftovers in the refrigerator for up to 3 days. Enjoy hot or cold.
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2020-10-20 Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and …
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- In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer.
- Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.
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- Heat olive oil in a large skillet. Saute onion and garlic over medium high heat for 2-3 minutes, stirring so the garlic doesn’t burn. Add crushed tomatoes and fresh tomatoes. Season with salt and pepper and simmer for 5-10 minutes or until mixture thickens slightly. Add half of the basil and stir for 1 minute. Remove from heat and add to the pasta. Pour in tomato sauce and stir to combine (and you can add more sauce until it’s saucy enough for you if you). Pour into a baking dish or skillet.
- Top with shredded cheese and place under broiler for 5-8 minutes or until cheese is melted and bubbly. Sprinkle with remaining fresh basil and serve.
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