Published: Wednesday, September 19, 2012, 12:01 a.m.
It's pasta time with two star recipes
Sign up for Weekend to-do list
Now that we're edging our way into that happy stretch where the idea of simmering and/or boiling pots on the stovetop no longer makes you cringe and whine, but makes you welcome this kitchen warming method, it's time to think pasta for dinner.
Both of today's recipes date back several years to a people-helping project called Share the Table, a team effort led by chef Mario Batelli and country music star Martina McBride and backed by Barilla products.
Both creations will stand on their own, especially rounded out with a salad and garlic bread, as a vegetarian main dish.
Stay with the pasta, salad and bread plan, but add links of Italian sausage or other favorite Italian meat, and you've got a dandy with-meat, whole-meal deal.
Either way, here's the how-to for:
Mario Batali's ziti with spicy pesto pantesco and pecorino cheese
6 quarts water
Sea salt
1/2 cup mint leaves, picked from stems
1/2 cup basil leaves, picked from stems
1 cup parsley, picked from stems
2 cloves garlic
2 tablespoons capers, rinsed and drained
4 medium fresh plum tomatoes, roughly chopped
1 tablespoon black pepper
1 tablespoon crushed red pepper
1/2 cup extra-virgin olive oil, divided
1 pound ziti pasta
1 cup freshly grated Locatelli Pecorino cheese
Bring the water to boil and add 2 tablespoons salt. In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and half the oil. Process in short bursts until roughly chopped. Turn blender on full speed and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.
Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in serving bowl with the sauce and toss like a salad to coat. Sprinkle with cheese and serve.
Martina McBride's cheese manicotti
1 box manicotti
Water
1 jar Italian baking sauce, divided
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bag (6 ounces) fresh spinach, chopped
2 eggs
1 container (15 ounces) ricotta cheese
1/3 cup fresh basil leaves, chopped
1 teaspoon salt
1/2 cup freshly grated Parmigiano Reggiano cheese
Preheat oven to 350 degrees. Cook manicotti according to package directions for 7 minutes. Drain and rinse in cool water. Drain and set aside.
Meanwhile, heat oil in large skillet over medium heat. Add garlic and saute 5 minutes, stirring occasionally. Stir in spinach and continue cooking for 5 minutes. Set aside to cool.
Beat eggs lightly in a medium bowl. Stir in the ricotta, basil and salt. Stir in spinach mixture.
Spread 3/4 cup of the baking sauce over the bottom of a 9-by-13-inch baking dish. Fill the manicotti with the cheese mixture; place in the dish. Pour remaining sauce evenly over the filled shells; sprinkle with the grated cheese. Cover with foil and bake for 30 minutes. Uncover pan and bake another 5 to 10 minutes until the cheese is melted.
Both of today's recipes date back several years to a people-helping project called Share the Table, a team effort led by chef Mario Batelli and country music star Martina McBride and backed by Barilla products.
Both creations will stand on their own, especially rounded out with a salad and garlic bread, as a vegetarian main dish.
Stay with the pasta, salad and bread plan, but add links of Italian sausage or other favorite Italian meat, and you've got a dandy with-meat, whole-meal deal.
Either way, here's the how-to for:
Mario Batali's ziti with spicy pesto pantesco and pecorino cheese
6 quarts water
Sea salt
1/2 cup mint leaves, picked from stems
1/2 cup basil leaves, picked from stems
1 cup parsley, picked from stems
2 cloves garlic
2 tablespoons capers, rinsed and drained
4 medium fresh plum tomatoes, roughly chopped
1 tablespoon black pepper
1 tablespoon crushed red pepper
1/2 cup extra-virgin olive oil, divided
1 pound ziti pasta
1 cup freshly grated Locatelli Pecorino cheese
Bring the water to boil and add 2 tablespoons salt. In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black and red pepper and half the oil. Process in short bursts until roughly chopped. Turn blender on full speed and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.
Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in serving bowl with the sauce and toss like a salad to coat. Sprinkle with cheese and serve.
Martina McBride's cheese manicotti
1 box manicotti
Water
1 jar Italian baking sauce, divided
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bag (6 ounces) fresh spinach, chopped
2 eggs
1 container (15 ounces) ricotta cheese
1/3 cup fresh basil leaves, chopped
1 teaspoon salt
1/2 cup freshly grated Parmigiano Reggiano cheese
Preheat oven to 350 degrees. Cook manicotti according to package directions for 7 minutes. Drain and rinse in cool water. Drain and set aside.
Meanwhile, heat oil in large skillet over medium heat. Add garlic and saute 5 minutes, stirring occasionally. Stir in spinach and continue cooking for 5 minutes. Set aside to cool.
Beat eggs lightly in a medium bowl. Stir in the ricotta, basil and salt. Stir in spinach mixture.
Spread 3/4 cup of the baking sauce over the bottom of a 9-by-13-inch baking dish. Fill the manicotti with the cheese mixture; place in the dish. Pour remaining sauce evenly over the filled shells; sprinkle with the grated cheese. Cover with foil and bake for 30 minutes. Uncover pan and bake another 5 to 10 minutes until the cheese is melted.
Comments
(