Kerrygold USA @KerrygoldUSA 8 hours ago
Award-winning Kerrygold Cashel Blue gives a creamy tang to this Roast Butternut Squash Pasta from @ClodaghMcKenna. http://bit.ly/2l1xx0o
Tomato Sauce with Onion and Butter
0 Ratings
Photo and Styling by Julia Gartland
This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.
Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
How to Make It
Step
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.
Notes
May be frozen when done. Discard the onion before freezing.
Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.
http://www.foodandwine.com/recipes/tomato-sauce-onion-and-butter
Rigatoni with Barilla Creamy Genovese Pasta
Made with Barilla Creamy Genovese Pesto Sauce
- Prep
- Cook
- Skill Casual
Ingredients
8 Servings
- 1 box Barilla® Rigatoni
- 1 jar Barilla® Creamy Genovese Pesto
- ½ cup Parmigiano-Reggiano cheese, grated
- 10 sweet basil leaves. torn
Instructions
- Bring a large pot of water to a boil; cook pasta according to package directions.
- Meanwhile place pesto in a large bowl, stir in ½-cup pasta cooking water.
- Drain pasta and then toss with pesto.
This easy #vegan pasta salad with tomato and basil is one of my favorites!
This easy #vegan pasta salad with tomato and basil is one of my favorites! #recipe : tinyurl.com/yag6hrfg
Kerrygold Fettuccine Alfredo, Irish-style
Prep: 5 minutes
Cook: 15 minutes
Serves: 2
-
Ingredients:
- 6 ounces fettuccine noodles
- 1 ½ cups grated Kerrygold Dubliner Cheese
- ½ cup heavy cream
- 3 tablespoons Kerrygold Unsalted Butter
- Salt, to taste
- Freshly ground black pepper, to taste
Directions:Bring a large pot of salted water to a boil to cook the pasta.
Meanwhile, grate the cheese and place it in a serving bowl.
In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.
Add the pasta to the boiling water and cook until al dente.
Drain the pasta (reserving some of the cooking water, just in case).
Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.
Drizzle in the melted butter and cream mixture, and toss again.
Taste, and add salt, pepper, and additional pasta cooking water to taste.
Wild leek pasta recipe from Chad Byrne
Avonmore Tasty Mediterranean Pasta
Ingredients
- 200g Tagliatelle or 150g Spaghetti
- 2 tablespoons Olive Oil
- 1/2 medium Red Onion, thinly sliced
- 1 Garlic Clove, crushed
- 1 Red Pepper sliced
- 50g Pitted Black Olives, quartered
- 10 Cherry Tomatoes, halved
- 75g Sundried Tomatoes, roughly chopped
Directions
1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.
@mindbodygreen. Paging pasta lovers
Craving Carbs? Try This Cauliflower ‘Pasta’ With Tahini Sauce
It’s packed with fiber and nutrients!
mindbodygreen.com
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