Those crispy pasta bits sticking up are my favorite!
The third Relish dish I made was Baked Two-Cheese Farfalle. (This presented another issue with the serving size selection. We like to have leftovers of pasta dishes, so I had to double the recipe. It would be nice if Relish let you choose the serving size for each recipe instead of one size fits all.) This dish was delicious, but really just like a baked ziti recipe with a different shaped pasta. While we are on the subject of pasta, I just have to mention that I love the De Cecco brand of dried pasta. It is by far the best I have tasted. Luckily Harris Teeter put it on sale recently so I stocked up!
Anyway, back to the recipe. Another nice thing about Relish is they suggest side dishes along with the main dish. The side dish for this was Garlic Rolls, using refrigerated biscuits, which is something I would never buy, but I will admit they were delicious. Probably horrible for us, but we ate them all.
Baked Two-Cheese Farfalle
Adapted from Relish
Serves 4
1/2 pound farfalle
1 tablespoon extra virgin olive oil
1 teaspoon garlic
1 28 oz can whole San Marzano tomatoes
1/2 teaspoon dried Italian herbs
1 teaspoon sugar
coarse salt and freshly ground black pepper, to taste
2 cups shredded mozzarella
1/2 cup grated Parmesan
olive oil cooking spray
1. Preheat oven to 400 degrees.
2. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a large saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their liquid, Italian seasoning and sugar. Bring to a boil, reduce to a simmer (random disruptive side note: on some random cooking show I recently watched the host referred to "bring to a boil, reduce to a simmer" as "BTB RTS" and now I think of that every time I read that phrase. Ok, carry on.) and cook, stirring and breaking up tomatoes until slightly thickened, about 6-7 minutes. (I just let it cook until the pasta was done.) Season generously with salt and pepper.
4. Add the pasta and half of the mozzarella to the saucepan. Toss to combine. Transfer to a baking dish coated with cooking spray (preferably an awesome Le Creuset that one of your equally awesome friends got for you) and top with the remaining mozzarella and Parmesan. Bake until bubbly and the top is golden, 10-15 minutes.
Garlic Rolls
Adapted from Relish
Serves 2 gluttons
1 small package of refrigerated biscuits (there were 5 in the package)
1/2 tablespoon melted butter
1/2 teaspoon garlic, minced
1 teaspoon grated Parmesan
1. Preheat oven to 400 degrees.
2. Place biscuits on ungreased baking sheet.
3. In a small bowl, mix together the melted butter and garlic. Brush the mixture onto the biscuits and sprinkle with Parmesan.
4. Bake the biscuits according to package directions.
Serves 4
1/2 pound farfalle
1 tablespoon extra virgin olive oil
1 teaspoon garlic
1 28 oz can whole San Marzano tomatoes
1/2 teaspoon dried Italian herbs
1 teaspoon sugar
coarse salt and freshly ground black pepper, to taste
2 cups shredded mozzarella
1/2 cup grated Parmesan
olive oil cooking spray
1. Preheat oven to 400 degrees.
2. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a large saucepan, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their liquid, Italian seasoning and sugar. Bring to a boil, reduce to a simmer (random disruptive side note: on some random cooking show I recently watched the host referred to "bring to a boil, reduce to a simmer" as "BTB RTS" and now I think of that every time I read that phrase. Ok, carry on.) and cook, stirring and breaking up tomatoes until slightly thickened, about 6-7 minutes. (I just let it cook until the pasta was done.) Season generously with salt and pepper.
4. Add the pasta and half of the mozzarella to the saucepan. Toss to combine. Transfer to a baking dish coated with cooking spray (preferably an awesome Le Creuset that one of your equally awesome friends got for you) and top with the remaining mozzarella and Parmesan. Bake until bubbly and the top is golden, 10-15 minutes.
Garlic Rolls
Adapted from Relish
Serves 2 gluttons
1 small package of refrigerated biscuits (there were 5 in the package)
1/2 tablespoon melted butter
1/2 teaspoon garlic, minced
1 teaspoon grated Parmesan
1. Preheat oven to 400 degrees.
2. Place biscuits on ungreased baking sheet.
3. In a small bowl, mix together the melted butter and garlic. Brush the mixture onto the biscuits and sprinkle with Parmesan.
4. Bake the biscuits according to package directions.
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