Francesco Mattana on Instagram: "You know now that I'm a tomato addict! 🍅❤️ And this is my "pasta ai 4 pomodori" - pasta with 4 tomatoes! 🙌 It's a great recipe if you are looking for a delicious and very rich tomato sauce recipe even when tomato season is over! The real flavour comes from the other 3 preserved tomatoes - the sun-dried tomatoes, sweet plum tomatoes and tomato paste give this dish such an incredible depth of flavour making it a delicious tomato pasta dish even during winter! If fresh tomatoes are not in season in your country right now, feel free to leave them out and replace them with some more tinned sweet plum tomatoes. Here is the ingredients list 👇 Or you can find the full written recipe on my website (link in bio) Makes 4 portions 500g of penne pasta Extra vi
Allrecipes on Instagram: "Currently holding space for Anna Paul’s Turkish Pasta. 🍝 Ingredients: 2 cups strained Greek yogurt 3 cloves garlic, finely minced 2 teaspoons kosher salt, divided, plus more to taste 5 tablespoons butter 2 teaspoons sweet paprika, divided 1 pound fusilli pasta 1 1/4 pounds ground round 1 cup chopped onion 1/4 teaspoon curry powder 2 teaspoons onion powder 1/2 teaspoon freshly ground black pepper 1 pint grape tomatoes, quartered 1 bunch flat leaf parsley, roughly chopped Directions: Stir together yogurt, garlic and 1/2 teaspoon salt in a bowl until well blended and set aside. Melt butter in a small skillet or saucepan and stir in 1/2 teaspoon paprika and salt to taste. Keep warm. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, a
Maxine Sharf on Instagram: "Spaghetti carbonara✨ ▪️6 Egg Yolks▪️1 Egg▪️1/4 Cup Grated Pecorino Romano, plus more for serving▪️8 oz. Guanciale, Pancetta, or Bacon▪️1 tsp Fresh Ground Black Pepper▪️1 lb. Spaghetti▪️1 Cup Reserved Pasta Water▪️ 1️⃣ Bring a pot of generously salted water to a boil. Cut off the yellow part of the guanciale fat and discard (because it’s bitter) and cut into 1/4” strips (if you’re using pancetta or bacon don’t worry about cutting off yellow fat) 2️⃣ In a medium bowl, beat the egg and egg yolks with the pecorino Romano and a sprinkle of fresh ground pepper. 3️⃣ Preheat a large pan over medium-high heat. Add the pancetta and stir fry until fully cooked and crispy. Remove from the pan with a slotted spoon (leaving the fat behind) and place on a paper towel lined
Chance Cozby - 3PiecesofPecan on Instagram: "One of my favorite meals….Bolognese. Recipe inspired by Chef Christopher Covelli @chefchriscovelli Ingredients -1/2 C Olive Oil -4 oz Diced Pancetta -1 Carrot Diced -2 Celery Stalks Diced -1 Yellow Onion Diced -3 Cloves Garlic -1 T Tomato Paste -3 Basil Leaves -1 Sprig of Thyme -1 Sprig of Rosemary -2 Sage Leaves -1 Bay Leaf -2 lbs Ground Beef -1 C Red Wine …. I used Cab Sav -1 C Beef Broth -28oz Whole Peeled Tomatoes -Parmesan Rind -1 C Whole Milk -Salt and Pepper to taste -Grated Nutmeg -1lb Pasta of Choice….I used Calamarata -Grated Parm for topping **Olive Oil in pot at Med heat. Add Pancetta for 5 minutes. Add Carrots, Celery, Onion for another 10 minutes. Add garlic for a few minutes. Add tomato paste. Mix up well for a few more