STUFFED ZITI FRITTA RECIPES

Steps:

• Fill a large pot with water and bring it to a boil.
• Transfer the mint, basil, parsley, garlic, capers, tomatoes, pepper, red pepper flakes, and 1/2 of the oil into a blender.
• Blend in short intervals until the mixture appears to be roughly chopped.
• When finished, add the remaining oil and blend for 1 minute, which is around how long it should take for the mixture to reach a smooth consistency.
• Pour the finished pesto into a large bowl. Prepare the ziti according to package directions until the pasta is al dente.
• Drain and then place the pasta inside of a separate large bowl.
• Add the pesto onto the pasta and toss until evenly coated.
• Top with Parmesan cheese and serve.

Steps:

• Making the rigatoni chips: Cook the pasta in salted boiling water until partially cooked (about half the recommended cooking time) and drain. Heat the canola oil in a deep-fryer or a heavy-bottomed pot to 350 degrees F. Deep-fry the rigatoni in several batches until crisp and golden. Remove with a slotted spoon and drain on a wire rack. Sprinkle with sea salt.
• Making the herbed filling: Over medium heat, saute the garlic in the olive oil until slightly golden, about 30 seconds. Remove from the heat immediately and transfer to a medium bowl to stop the garlic from burning. Add the cheeses and oregano and blend until smooth using a rubber spatula. Season with sea salt and pepper. Transfer the filling to a piping bag fitted with a small straight tip. Fill each "chip" with the herbed filling and serve.