Thursday, March 7, 2013

Baked Papardelle Pasta with Fresh Mozzarella and Tomato Sauce

So last weekend I decided to treat the family to something simple (we all love pasta for its simplicity) but something different than the normal spaghetti or alfredo I tend to make.

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:

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:

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!

No comments:

Post a Comment