So I asked Arik, our resident culinary school educated co-worker to give me something new. And this is what he gave me. So he recommended I try the baked papardelle pasta dish, and my whole family was delighted with the results.
If you want to try, here's how:
Ingredients:
2 lbs.
Papardelle Pasta
½ lb.
Yellow Onion (small dice)
½ lb.
Sliced White Button Mushrooms
5 ea.
Garlic Cloves (minced)
2 lbs.
pureed Roma tomatoes (canned or fresh)
1 oz.
Basil (chopped)
4 Tbsp.
Extra Virgin Olive Oil
5 oz.
Fresh Mozzarella Cheese (Sliced into 1” pieces)
3 Tbsp.
Parmigian Reggiano Cheese (grated)
Salt and
Pepper to taste
Ideal Pasta Pan Options:
Method:
1.
Preheat
oven to 350 degrees F.
2.
Bring a
large pot of Salted Water to a boil. Cook papardelle pasta in the boiling water
until tender, yet still slightly firm to the tooth (al dente). Strain and
Reserve Pasta and 1 cup of the Pasta cooking water.
3.
In another
pan, sauté onion and garlic in extra virgin olive oil until slightly browned.
Season with salt and pepper.
4.
Once
onion-garlic mixture begins to brown, add sliced mushrooms and adjust
seasoning. Cook until mushrooms have browned.
5.
Add pureed
tomatoes and cook over medium-high heat for about 15-20 minutes. If necessary,
add some reserved pasta cooking water to adjust consistency.
6.
Add cooked
papardelle pasta to the finished tomato sauce and mix thoroughly. Top with
sliced mozzarella cheese.
7.
Place pan
in the oven, and bake for about 5-7 minutes, or until the cheese has melted.
8.
Sprinkle
finished pasta with chopped basil and grated Parmigiano Reggiano cheese and
Enjoy!
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