Spaghetti Aglio e Olio
147 views · Oct 31, 2024 serrablog.com
Short on time but big on hunger? Spaghetti aglio e olio is the perfect Italian pasta dish—full of flavor and ready in minutes! 1 tablespoon + 3/4 teaspoon salt, divided 1 pound (16 oz) dried spaghetti ½ cup extra-virgin olive oil ⅓ cup thinly sliced garlic, from about 8 cloves ½ teaspoon crushed red pepper flakes, plus more for serving ⅓ cup fresh Italian parsley, finely chopped ¾ cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving INSTRUCTIONS Cook the Spaghetti: Bring a large pot of water and 1 tablespoon of the salt to a boil. Add the spaghetti and cook, stirring occasionally, until it is al dente, 10 to 12 minutes. Before draining, reserve 1½ cups of the pasta cooking water. Then, drain the spaghetti. Prepare the Sauce: In a cold skillet large enough to hold the pasta (a 12-inch sauté pan is ideal), combine the olive oil and garlic. Cook over medium heat until the garlic begins to sizzle. Then, immediately reduce the heat to medium-low and continue cooking, stirring frequently, until the garlic turns lightly golden, 3 to 4 minutes. Be careful not to let the garlic burn. Remove the skillet from the heat and stir in the red pepper flakes. Add about ½ cup of the reserved pasta water to the skillet to stop the garlic from cooking further. Combine the Pasta and Sauce: Add the drained pasta to the skillet with the garlic oil, along with ¾ cup of the reserved cooking water and the remaining ¾ teaspoon of salt. Cook over medium-high heat, stirring constantly, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the remaining reserved cooking water if the pasta seems dry. Finish and Serve: Right before serving, add the chopped parsley and grated cheese to the pasta. Stir until the pasta is well coated and the sauce becomes creamy. Serve immediately, passing additional cheese at the table. Note that if the pasta sits too long in the pan after adding the cheese, the heat may cause the cheese to congeal and stick to the pan. While this isn't a major issue, to prevent it, serve the pasta right away, or transfer it to a serving bowl if there might be a delay before serving.
Spaghetti with Kale & Walnut Pesto
369 views · Mar 24, 2024 serrablog.com
A winter-friendly twist on pesto pasta, this spaghetti with kale and walnut pesto is a quick weeknight dinner and a delicious way to sneak in some healthy greens. 🧑🍳INGREDIENTS: 1 pound spaghetti 2 cups packed, torn kale leaves, stems removed 1 cup tightly packed fresh basil leaves 1 teaspoon salt, plus more for boiling the pasta ¼ teaspoon freshly ground black pepper ¼ teaspoon sugar ½ cup extra virgin olive oil ⅓ cup walnuts, toasted if desired (see note) 2 medium cloves garlic, roughly chopped ½ cup grated pecorino Romano cheese FOR SERVING ⅓ cup grated pecorino Romano cheese ½ cup chopped walnuts, toasted if desired 1 pound spaghetti 2 cups packed, torn kale leaves, stems removed 1 cup tightly packed fresh basil leaves 1 teaspoon salt, plus more for boiling the pasta ¼ teaspoon freshly ground black pepper ¼ teaspoon sugar ½ cup extra virgin olive oil ⅓ cup walnuts, toasted if desired (see note) 2 medium cloves garlic, roughly chopped ½ cup grated pecorino Romano cheese FOR SERVING ⅓ cup grated pecorino Romano cheese ½ cup chopped walnuts, toasted if desired 🧑🍳INSTRUCTIONS: Bring a large pot of salted water to a boil. Add the spaghetti and boil until al dente, about 10 minutes, or according to package instructions. Meanwhile, make the pesto: In the bowl of a food processor fitted with the steel blade, combine the kale and basil; process until finely chopped. Add the remaining ingredients and pulse until smooth. Reserve 1 cup of the cooking water, then drain the spaghetti in a colander. Add the spaghetti back to the pot and toss with the pesto and ½ cup of the cooking water. If the pasta seems dry, add more of the water. Taste and adjust seasoning, if necessary, then serve topped with the grated pecorino Romano and chopped walnuts.
Spaghetti and Meatballs
548 views · Mar 24, 2024 serrablog.com
This spaghetti and meatball recipe is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! 🧑🍳 INGREDIENTS: 1 large egg 3 tablespoons finely chopped fresh basil (plus more for serving) 3 tablespoons finely chopped fresh parsley 1 teaspoon dried oregano ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 cloves garlic, minced ¼ cup water 1½ pounds ground "meatloaf mix" (approximately equal parts ground beef, pork and veal) ¾ cup dried Italian style bread crumbs (such as Progresso) ½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving) Large jar (32 oz) good quality Marinara sauce (such as Rao's) 1 pound spaghetti. 🧑🍳 INSTRUCTIONS: Preheat the oven to 350°F and set an oven rack in the middle position. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it. Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through. In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta. While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.
Gail Simmons’ Epic Spaghetti Pie
1K views · Mar 19, 2024 serrablog.com
Spaghetti pie is a big affair, impressive in both stature and ingredients — perfect for a hungry crowd. INGREDIENTS: Unsalted butter, for greasing the pan 2 tablespoons extra-virgin olive oil 1 medium yellow onion, finely chopped 2 cloves garlic, finely chopped ¾ lb broccoli or broccoli rabe, trimmed, stems and florets chopped into ¼-inch pieces (about 2 ½ cups) 1 lb hot or sweet Italian sausage, removed from casings 1 tablespoon tomato paste 1 (28-ounce) can whole peeled tomatoes, drained, tomatoes crushed by hand Kosher salt 1 lb dried spaghetti ¾ cup whole milk (I substituted half & half) 3 large eggs 2 teaspoons freshly ground black pepper 2½ cups (8 oz) grated sharp cheddar cheese 2½ cups (8 oz) grated fontina cheese 1½ cups (3 oz) freshly grated Parmigiano-Reggiano cheese, divided 1 tablespoon finely chopped fresh sage Special equipment: 9½-inch springform pan. ??INSTRUCTIONS: Bring a large pot of water to a boil. Preheat the oven to 425ºF and set a rack in the middle position. Butter a 9 ½-inch springform pan. Tightly wrap the bottom of the pan with a large sheet of aluminum foil, crimping the foil against the outer edges to tightly seal. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the broccoli and 1 tablespoon of water and cook until the broccoli is crisp-tender, 2 to 3 minutes. Add the sausage and cook, breaking the meat into small bits, until cooked through, about 6 minutes. Stir in the tomato paste and cook for 1 minute, then add the crushed drained tomatoes and ¼ teaspoon salt. Cook, stirring occasionally and scraping any bits from the pan, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat and set aside. Add salt to the boiling water and cook the spaghetti just until very al dente, 7 to 8 minutes (look for a white spot in the center when you bite into a strand). Drain the pasta (do not rinse) and reserve the pot. In a medium bowl, whisk together the milk, eggs, pepper, and ¾ teaspoon salt. Combine the spaghetti and milk mixture in the pot; add in the sausage-broccoli mixture, cheddar, fontina, and 1 cup of the Parmesan; stir until well combined. Transfer the pasta mixture to the prepared pan. Using a spatula, smooth the top. Set the pan on a rimmed baking sheet and bake until the edges are golden and bubbling, about 35 minutes. (Keep an eye on it; if the top starts to get too brown, cover with foil.) Remove the pan from the oven. Turn on the broiler. Sprinkle the pie with the sage and remaining ½ cup Parmesan. Broil 4 to 5 inches from the heat until the cheese is golden, 1 to 3 minutes. Keep a close eye on it so it doesn't burn. Remove from the oven and run a knife around the inside of the pan. Let the pie rest for about 10 minutes, then release and remove the sides of the pan. Cut the pie into slices and serve warm. Make Ahead: The pie can be assembled, covered, and refrigerated a day ahead of time, then baked right before serving. Freezer-Friendly Instructions: The unbaked pie can be frozen for up to a month. The day before serving, remove the pie from the freezer and thaw overnight in the refrigerator. Bake as directed.
Easy Tomato Ketchup Pasta Recipe
10K views · Dec 6, 2024 serrablog.com
Tomato Ketchup Pasta is a quick and easy dish that's perfect for busy weeknights or when you crave comfort food with a twist. This recipe combines the tangy sweetness of ketchup with simple pantry ingredients to create a flavorful and satisfying pasta meal. It's a budget-friendly option that's loved by both kids and adults. Whether you're new to cooking or just looking for a fuss-free meal, Tomato Ketchup Pasta is a delicious and fun way to enjoy your pasta. 🍝 Let me know if you'd like the full recipe! 😊
Best Mary's Sugar Cookies Recipe
13K views · Dec 18, 2024 serrablog.com
Mary's Sugar Cookies are a timeless treat, beloved by many for their simplicity and deliciousness. With origins tracing back to the 17th century, these cookies were introduced by German Protestant settlers in Nazareth, Pennsylvania. Over the years, the recipe has evolved, incorporating more butter and sugar to achieve the perfect balance of softness and crispiness. Whether frosted, decorated, or enjoyed plain, Mary's Sugar Cookies have become a cherished part of holiday traditions and special occasions, making them a sweet delight for all ages. Ready to bake a batch of these classic cookies? ?
Best Christmas Wreaths Recipe
7K views · Dec 10, 2024 serrablog.com
Cornflake Christmas Wreaths are a festive and fun holiday treat that's easy to make and delightful to eat. These colorful wreath-shaped cookies are made from crunchy cornflakes, marshmallows, and butter, creating a delicious mix of textures. Tinted green to resemble evergreen wreaths and decorated with red candies for a touch of holiday cheer, they are perfect for holiday parties, cookie exchanges, or just a cozy night in. Not only are they visually appealing, but their sweet and slightly chewy texture makes them a hit with kids and adults alike. Simple and quick to prepare, Cornflake Christmas Wreaths add a merry and bright touch to your holiday celebrations.
Twix Thumbprint Cookies Recipe
1K views · Dec 28, 2024 serrablog.com
Twix Thumbprint Cookies are a delightful treat that combine the rich flavors of chocolate, caramel, and shortbread in one bite-sized cookie. These cookies feature a buttery shortbread base with a thumbprint indentation filled with gooey caramel and topped with a drizzle of chocolate. They're inspired by the popular Twix candy bars, offering a similar taste profile but in a homemade, cookie form. Perfect for holidays, parties, or just a sweet indulgence, Twix Thumbprint Cookies are both visually appealing and irresistibly delicious. Whether you enjoy them with a cup of coffee or as an afternoon snack, these cookies are sure to satisfy your sweet tooth. 🍪 Curious about the recipe or looking for more baking inspiration? 🍫
Pesto Pasta with Chicken Recipe
2 views · Feb 3, 2025 serrablog.com
Pesto Pasta with Chicken is a delightful and flavorful dish that combines tender pieces of chicken with pasta coated in a rich, creamy pesto sauce. The pesto, made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, infuses the dish with vibrant, aromatic flavors. This recipe is perfect for a quick and satisfying weeknight dinner or a special weekend meal. It's easy to prepare and can be customized with additional ingredients like cherry tomatoes, spinach, or roasted vegetables. Pesto Pasta with Chicken is a crowd-pleaser that brings a taste of Italy to your table. Would you like the recipe or any specific tips for preparing it? ??
Roasted Tomato and Vegetable Pasta Sauce Recipe
66 views · Feb 7, 2025 serrablog.com
Absolutely! Roasted Tomato and Vegetable Pasta Sauce is a delightful and versatile sauce that brings together the rich, sweet flavors of roasted tomatoes with a medley of savory vegetables. This sauce is not only perfect for pasta, but it can also be used as a base for other dishes, such as lasagna, pizza, or even as a dip for breadsticks. The process typically involves roasting fresh tomatoes, along with vegetables like bell peppers, zucchini, onions, and garlic, until they are caramelized and bursting with flavor. The roasted ingredients are then blended together to create a smooth, hearty sauce, often enhanced with herbs like basil, oregano, and thyme. This sauce is a fantastic way to incorporate more vegetables into your meals, and it's also easily customizable based on your preferences and what you have on hand. Plus, the natural sweetness of the roasted tomatoes means you can enjoy a delicious, wholesome sauce without relying on added sugars. Would you like a detailed recipe or some tips on how to make the most of this versatile sauce? 🍅🍝