Rigatoni

Rigatoni

by | Apr 28, 2019 | Oils & Vinegars

Ingredients

1 lb lean ground beef
1 medium onion diced
1 tablespoon Italian seasoning
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
5 cups tomato pasta sauce about 2 jars
1 lb Rigatoni pasta about 500 g
2 cups shredded mozzarella cheese

Instructions

In a large saucepan, crumble and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices.

Add Italian seasoning, garlic, salt and pepper and cook 1 minute.
Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook in the oven).
Reserve 1/2 cup pasta water and drain. Stir pasta water into meat sauce.
Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9×13″ or similar baking dish.
Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

Prawn orecchiette with roasted-shell olive oil

Prawn orecchiette with roasted-shell olive oil

by | Apr 18, 2019 | Oils & Vinegars

Ingredients

  • whole shell-on large raw prawns 12
  • olive oil 6 tbsp
  • orecchiette 150g
  • garlic 2 cloves, finely sliced
  • dried chilli flakes a good pinch
  • flat-leaf parsley a handful, chopped

Method

  • STEP 1

    Twist the heads off the prawns and peel the shells from the bodies (but don’t discard them), leaving the tails on. Cut down the back of the prawns and remove the black vein inside. Give the prawns a rinse then pat dry on kitchen paper.

  • STEP 2

    Heat the olive oil in a frying pan and gently fry the heads and shells for 5 minutes. Scoop out the heads and shells leaving behind as much oil as possible.

  • STEP 3

    Cook the orecchiette in salted boiling water following pack instructions. Drain, keeping a cup of the cooking water.

  • STEP 4

    Add the garlic and chilli to the oil. Fry gently so the garlic doesn’t brown. Add the butterflied prawns and a pinch of salt, and cook until just pink. Add the orecchiette to the pan with enough reserved pasta water to make it saucy, and toss. Add parsley and toss again before serving.

     

This recipe and more can be found at olivemagazine.com