Thursday, February 3, 2011

my first ever post...

i feel like it's gotta be good, right?
a lot of my friends cook and cook well. and then i have those few (who will remain nameless) that refuse to do it and claim they can't. my husband would fit into this category. i find this completely odd knowing all recipes have step by step instructions from start to finish. i think it comes down to the fear of the unfamiliar. let's dedicate a few posts to those few near and dear... the easiest, most simple and delicious recipes ever. (you'll notice i will post others' recipes but will give them the credit they deserve.) a special shout out to one of my favorite people in the world, kailyn, who introduced me to this simply fantastic recipe.

fusilli alla caprese

1 lb. fusilli pasta
2 pints cherry tomatoes
handful of basil, torn (don't over think it nicole... just a handful)
8 oz. fresh mozzerela, cubed
3 tbl olive oil
black pepper and salt to taste

1. heat the olive oil in a saute pan. add the tomatoes and let them go at it for a good 10-15 minutes at a low temp. about half way thru, simply mash with a fork or potato masher. the idea here is to get a tomatoe-y ragu. add a generous amount of salt and pepper to your liking.
2. cook pasta to al dente (mushy pasta is the worst). drain, reserving a cup of the pasta water.
3. pour the pasta into the ragu. add reserved pasta water a half a cup at a time if needed to loosen up the ragu. turn off the heat and add the basil and mozzerela and stir.



adapted from giada de laurentis

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