Capunti Pasta With Golden Cherry Tomato Sauce Recipes

Steps:

• Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
• Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
• Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

Steps:

• For the chili: Set the Instant Pot® to saute (see Cook's Note) over high heat. Once hot, add the olive oil and sausage and cook until deep golden brown, about 8 minutes. Transfer the cooked sausage to a large bowl and set aside.
• Add the ground sirloin, season with salt and pepper and cook until browned, about 5 minutes. Add the cooked sausage, onion, garlic and red, yellow and green bell peppers. Season with salt and pepper and cook until heated through, about 3 minutes.
• Stir in the chili powder, cumin, paprika and brown sugar and cook until the spices become fragrant, about 2 minutes. Stir in the crushed tomatoes, bone broth, wine, tomato paste and oregano sprigs. Season with salt and pepper.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 10 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• If there is still too much liquid, turn the Instant Pot® to high saute and cook another 5 minutes. Remove the oregano stems before serving.
• Meanwhile, prepare the pickled onions and jalapenos.
• For the pickled onions and jalapenos: Shave the onions and slice the jalapenos on a mandoline. Combine the vinegar, 1 cup water, coriander, black peppercorns, brown sugar and 1 tablespoon salt to a boil in a medium saucepan over high heat and cook until just boiling. Boil until the sugar and salt are dissolved, for 3 minutes, then remove the saucepan from the heat. Put the jalapenos and onions in two separate medium bowls. Strain and carefully pour half of the pickling liquid over the jalapenos. Pour the remaining half of the pickling liquid over the red onions. Let sit until ready to serve.
• For the lime creme fraiche: Whisk together the creme fraiche, lime zest and lime juice in a small bowl. Season with salt and set aside until ready to serve.
• To serve, ladle the chili into bowls and top with the grated Cheddar, scallions, Lime Creme fraiche, Pickled Onions and Jalapenos and a squeeze of lime.

Steps:

• Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
• Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
• Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
• Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
• Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
• While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
• Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
• Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.