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How To make Penne with Smothered Scallops, Tomato, Basil
Ingredients
8
each
tomatoes, large
or
2
cn
roma tomatoes
1
pound
scallops
1
tablespoon
garlic, chopped fine
1
teaspoon
salt
1
pound
penne pasta
2
tablespoon
parsley, italian, fresh
1/3
cup
oil, olive
1/4
teaspoon
chilli pepper, crushed
1
teaspoon
lemon, zest, grated
1/2
cup
basil, leaves, fresh
4
tablespoon
parmesan cheese, grated
Directions:
Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes.
Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in parmesan and serve.
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On this episode of Keep It Simple, Chef Jon Ashton teaches how to make a quick, delicious, and hearty Italian sausage and potatoes dish, sauteed with onions, garlic, and tomatoes. Check it out!
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The Creamiest Sun-Dried Tomato Pasta: A Quick and Delicious Dinner Recipe - Looking for a simple and delicious pasta (creamy sun dried tomato pasta) dish that's packed with flavor? Look no further than creamy sun-dried tomato pasta! In this video, we'll show you how to make a creamy, tangy, and savory sauce that perfectly complements your favorite pasta shape. With just a few ingredients and less than 30 minutes, you'll have a comforting and satisfying meal that's perfect for busy weeknights or impressing your dinner guests. You'll also learn how to customize the recipe to your liking and some tips and tricks for making the sauce silky smooth. So grab your apron and let's get cooking!
Ingredients:
8 oz. Penne Pasta (or pasta of choice)
2 tbsp. Butter
3 cloves Garlic (minced)
2 tbsp. All-Purpose Flour
1/2 cup White Wine or Chicken Broth
1 cup Heavy Cream
1/4 cup Sun Dried Tomatoes in olive oil (drained)
½ cup Mozzarella Cheese (shredded)
1/4 cup freshly Grated Parmesan
1/4 teaspoon dried Oregano
1/4 teaspoon Red Pepper Flakes (or more, to taste)
Small handful fresh Basil chopped finely
Kosher Salt and freshly Ground Black Pepper (to taste)
2 Chicken Breast
Andouille Sausage
Shrimp (optional)
All Purpose Seasoning:
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A trip to Italy is a close as you think. Warm pasta, creamy sauce, savory sausage, and crusty bread and all things that go together better than a gondola in Venice.
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This is a quick and easy one pot dinner using ground beef and lots of vegetables! I think whole Marzano tomatoes really adds to the brightness in this recipe. Serve over pasta or rice! Enjoy.
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Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
INGREDIENTS:
1 pound of cooked pasta - I used Rotini
1 pound ground beef
1 diced small onion
1 large diced carrot
1/2 small diced bell pepper
1 cup diced mushrooms
1 1/2 cups or 1 small diced zucchini
1 - 28oz can whole Marzano tomatoes and juice
3-4 large cloves minced garlic
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. basil
olive oil
salt and pepper
Parmesan cheese
In a skillet on med high, brown and chop ground beef.
Drain excess fat. Add salt, black pepper, cook and stir for one minute.
Remove from pan.
On med heat, add olive oil, diced onion, bell pepper, carrot, pinch
salt and black pepper. Cook and stir 2-3 minutes.
Add minced garlic and mushrooms. Cook and stir 1-2 minutes.
Add tomato paste, stir until dispersed.
Add chicken broth/water and stir. Bring up to a simmer and add spices and stir.
Add marzano tomatoes and juice. Stir, cook and chop tomatoes.
Bring to simmer and cook for 5 minutes.
Add zucchini and ground beef to pan. Stir, bring to simmer and cook for 10 minutes or until zucchini is tender.
Add water as needed.. Taste for seasonings.
Serve over pasta.
Garnish with Parmesan cheese
Enjoy.
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