0 seconds of 0 secondsVolume 90%
Press shift question mark to access a list of keyboard shortcuts
Keyboard Shortcuts
Play/PauseSPACE
Increase Volume
Decrease Volume
Seek Forward
Seek Backward
Captions On/Offc
Fullscreen/Exit Fullscreenf
Mute/Unmutem
Seek %0-9
00:25
00:00
00:00
 

Dinner and a Movie: Angel Hair Pasta

Love
Favorite
Share

Dinner and a Movie: Angel Hair Pasta

Maria Provenzano prepares a pasta dish that pairs perfectly with this weekend's Great American Family movie, Cider and Sunsets.
Instructions Close

Dinner and a Movie: Angel Hair Pasta

Maria Provenzano

 

Marinara Sauce

 

Ingredients:

1/8 cup minced garlic, about 8 cloves

3 tablespoons of olive oil

3 28oz cans of crushed tomatoes

1 28oz can of diced tomatoes

1 cup wine; red or white both work

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

 

Directions:

1.     Warm the olive oil in a large pot over medium heat.

2.     Finely mince the garlic by using a knife or a small food processor.

3.     Lightly sauté the garlic in the olive oil, being careful not to let it brown.

4.     Add in the wine and allow to cook for a minute.

5.     Stir in all of the canned tomatoes.

6.     Stir in the herbs.

7.     Bring the sauce to a boil and then turn the heat to low.

8.     Simmer on low for an hour or two, stirring regularly.

9.     Remove from heat and puree the sauce with an immersion blender, as desired; you can leave this step out if you like a chunkier sauce.

10.  Simmer for another half hour; make sure to adjust seasonings at this point to see if it needs more salt, pepper, or herbs.

11.  Before serving, I like to add fresh herbs into the sauce; whatever I have on-hand such as basil or parsley, you can do this step by simply sprinkling it over the finished dish…it adds a bit more freshness!

 

Lemony Basil Pesto

 

Ingredients:

3 heaping cups of fresh basil

1/2 cup freshly grated parmesan cheese

1/2 cup pine nuts, toasted

1 teaspoon fresh lemon zest

2-3 tablespoons fresh lemon juice

2 garlic cloves

1/4 cup olive oil

Salt and pepper to taste

 

Directions:

1.     Place the pine nuts in a shallow skillet over medium heat; tossing/stirring frequently.

2.     Toast until the nuts are fragrant and slightly brown; careful; this can happen quickly.

3.     Allow the pine nuts to cool.

4.     Freshly grate the parmesan cheese using a food processor or hand grater.

5.     Place the basil, grated cheese, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor.

6.     Process all of the ingredients together.

7.     With the mixer running slowly, pour in the olive oil.

8.     Add salt and pepper to taste.

9.     Process again to mix.

10.  If the pesto is too thick, you can add more olive oil.

11.  Serve!

 

Notes:

Store in the refrigerator in a sealed container.

You can also place the pesto in an ice cube tray; fill each cube with pesto; freeze; once frozen, place them into a freezer-safe plastic bag.

Comments
Add comment...