LAURA IN THE KITCHEN PASTA RECIPES RECIPES

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PASTA ALLA NORMA RECIPE | LAURA IN THE KITCHEN - INTERNET ...



Pasta alla Norma Recipe | Laura in the Kitchen - Internet ... image

Provided by Laura Vitale

Prep Time 15 minutes

Cook Time 35 minutes

Yield Serves 2 to 4

Number Of Ingredients 10

1 lb of Eggplant, mostly peeled, diced (if the eggplant is too big, remove most of the center with the seeds or your sauce will be bitter)
Olive Oil
1/2 Small Onion, minced
2 Cloves of Garlic, smashed but not peeled
28 oz oz can of Italian Plum Tomatoes, crushed by hand
10 oz of Pasta of your choice
5 oz of Fresh Mozzarella, diced
Freshly Grated Parm
Salt, to taste
Fresh Basil

Steps:

  • 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil. 2) In a medium skillet with high sides (big enough to hold the sauce) add a couple Tbsp of oil, preheat over medium heat (between medium and medium high) add half the eggplant, cook until develops color stirring often, remove to a paper towel lined plate and continue with more oil and the rest of the eggplant. 3) Add a few more Tbsp of oil to the skillet, add the onion and garlic, saute for a few minutes until softened, add the tomatoes, salt and some basil, reduce the heat to medium and simmer for about 20 minutes. 4) About 8 minutes before your sauce is ready, add the pasta to the salted boiling water, (meanwhile at this point, add the cooked eggplant in the sauce and allow it to cook together for the time the pasta takes to cook) cook until al dente, reserve about 1/2 cup of the cooking water then drain the pasta and put it back in the hot pot. 5) Place the pot with the pasta on the stove over medium heat, add the eggplant sauce, 1/4 cup of the starchy water, cook all together for a minute or so, then stir in the parm and mozzarella. Eat right away!

PASTA AL LIMONE RECIPE | LAURA IN THE KITCHEN - INTERNET ...



Pasta al Limone Recipe | Laura in the Kitchen - Internet ... image

Provided by Laura Vitale

Prep Time 10 minutes

Cook Time 20 minutes

Yield Serves 4 to 6

Number Of Ingredients 9

1 lb of Long cut Pasta, such as tagliatelle or spaghetti
2 Tbsp of Unsalted Butter
1 Tbsp of Olive Oil
1 cup of Heavy Cream
Zest of 1 Lemon
Juice of 2 Lemons (about 1/3 cup or less depending on personal preference)
1 cup of Freshly Grated Parmigiano
4 oz of Baby Arugula, washed and dried
Salt to taste

Steps:

  • 1) Fill a large pot with water, add a generous bit of salt (water should be very salty) and bring to a boil, add the pasta, cook according to package instructions but shy of 2 minutes. 2) When the pasta is about 2 minutes away from being ready, add the oil and butter in a large skillet with high sides, allow to melt over medium heat, then add the heavy cream, cook for about a minute. 3) Right before you drain the pasta, reserve about 1 cup of the starchy cooking water, then drain the pasta well. Add the lemon zest and juice to the cream, increase heat to medium-high, then add the drained pasta, cook while constantly tossing and while adding the starchy cooking water (start with 1/2 cup and add more if needed) lastly, add in the parm, toss really well, remove from the heat, cover and set aside for 5 minutes. 4) After 5 minutes, stir in the arugula and dig in immediately! NOTE: This dish is best serve right away so don't let it sit too long.

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