Tyler Florence's Angel Hair Pasta | Tyler's Ultimate | Food Network
Tyler creates a spicy, aromatic olive oil mixture and tosses it with delicate angel hair pasta, wild arugula and lots of Parmesan cheese!
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Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 4 to 6 servings
Ingredients
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
3 cloves garlic, slivered
1 teaspoon dried red pepper chili flakes
1 lemon, zested and juiced
1 pound angel hair pasta
6 cups lightly packed wild arugula (Israeli if possible)
1/2 cup grated Parmigiano-Reggiano
Directions
In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.
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Tyler Florence's Angel Hair Pasta | Tyler's Ultimate | Food Network
Easy Creamy Tomato Shrimp Angel Hair Pasta
Get restaurant-quality pasta at home with Creamy Tomato Shrimp Angel Hair Pasta. Made with angel hair pasta, fire-roasted tomatoes, cream, and shrimp, this dish is both delicious and satisfying. It takes only 15 minutes to make and is sure to impress your friends and family!
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✅Ingredients
• 1 pound angel hair pasta
• 2 tablespoons butter
• 4 cloves garlic crushed
• 1 pound shrimp peeled and deveined
• 1 (15 ounce) can fire roasted diced tomatoes undrained
• 2 teaspoons Italian seasoning
• 1 teaspoon salt or to taste
• 1 teaspoon crushed red pepper flakes
• 1/2 to 1 cup heavy cream
• 2 tablespoons chopped fresh parsley
✅Instructions
1️⃣ Cook the pasta according to package instructions.
2️⃣ In a saucepan, melt the butter over medium-high heat. Add the garlic and shrimp, stirring continuously until the shrimp are pink and cooked through. Remove the shrimp from the pan and set aside.
3️⃣ In the same pan, add the diced tomatoes, Italian seasoning, salt, and red pepper flakes. Bring the mixture to a simmer.
4️⃣ Stir in the heavy cream and heat through for 1 to 2 minutes.
5️⃣ Add the cooked pasta to the sauce and toss to coat. Add the shrimp back to the pan and garnish with chopped fresh parsley. Serve immediately.
Recipe Notes:
For a creamier dish, use the full amount of cream.
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A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart which sees both pasta and sauce all cooked in the one pan resulting in perfectly al dente spaghetti wrapped in a silky tomato sauce. Add 100g of spinach for extra greenery. Check out the recipe:
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Alex Guarnaschelli's Blushing Angel Hair Pasta | The Kitchen | Food Network
Cream and cherry tomatoes create an easy, vibrant sauce for Alex's quick pasta dinner!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blushing Angel Hair Pasta
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings
Ingredients
3 tablespoons extra-virgin olive oil
4 large cloves garlic, grated
Kosher salt
1/3 cup tomato paste
1 pint cherry tomatoes, halved
1 cup heavy cream
10 ounces angel hair pasta
1/2 cup finely grated pecorino
Directions
In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to fry the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.
Cook’s Note
This is about heating and searing the garlic and tomato paste for a minute to intensify their flavors. Those strong flavors are still pulsating underneath the layer of cream that connects the pasta and sauce here. To me, this is a 1988 dream dish; easy and fancy restaurant retro, and therefore, super chic again. This dish can be fortified with sauteed shrimp, steamed and shelled clams or any other types of seafood. If using, stir in the cooked, warm seafood at the last minute.
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Alex Guarnaschelli's Blushing Angel Hair Pasta | The Kitchen | Food Network
Basil Pesto Pasta Recipe
How to make the most delicious Basil Pesto Pasta. It’s tasty, easy, cheap, healthy, fresh, fragrant and full of flavour. This recipe is definitely a must-try. Please enjoy!
Serves - 2
Ingredients -
2 Cloves - Garlic
15g - Parmesan Cheese, Freshly Grated
15g - Pinenuts, Untoasted * See note down below
45g (1 Bunch) - Basil Leaves
3 Tbs - Extra Virgin Olive Oil
1 1/2 Tbs - Sea Salt (1/2 Tbs for pesto, 1 Tbs for pasta water)
1/4 tsp - Ground Black Pepper
250g - Spaghetti or Pasta of your choice
Parmesan Cheese and Basil to serve.
Note* - I have used untoasted pinenuts. You can toast these if you prefer. It adds an extra nutty flavour to the pesto. To toast, place the pinenuts on a baking tray and place in a preheated oven set to 180.C or 350.F and toast for 3-4 minutes, until lightly golden. Add to the blender as per usual.
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Music in this video
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Turn it up
Artist - Mike Parr (COE Remix) (Instrumental Version)
Tomato Basil Pasta
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Easy, super fresh and super delish! What more can we ask for?
Enjoy!
Serves six
4 medium ripe tomatoes -- seeded and chopped
1 large garlic clove -- minced
2 TBS of fresh chopped basil
1/2 cup olive oil
Salt & Pepper
12 oz. of cooked pasta -- I used whole grain
Parmesan cheese (optional)
Place the tomatoes, garlic, basil and olive oil in a bowl. Season with salt and pepper and mix gently.
Add the cooked pasta and toss until all the pasta is coated. Serve with Parmesan cheese if using. Enjoy!
CALORIES 375.21; FAT 20.12 grs (sat 2.82; mono 13.31; poly 2.00); PROTEIN 8.02 grs ; FIBER 6.11 grs; CARBS 42.72 grs; CHOLESTEROL 1.46 mg; IRON 1.83 mg; SODIUM 417.36 mg; CALCIUM 25.83 mg
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