Best Margherita Pasta Recipes

ANGEL HAIR PASTA AND SCALLOPS WITH MARGHERITA® PROSCIUTTO

Steps:

• Cook pasta according to package instructions. Cover to keep warm; set aside.
• Heat 12-inch saute pan over medium high, add 1 ounce olive oil. Sear scallops for 2 minutes on each side, remove from pan and cover.
• Add sliced Margherita® Prosciutto or julienned Genoa Salami to heated pan, saute for two minutes. Add garlic, tomatoes and mushrooms. Saute for another two minutes. Add wine and lemon juice, cook to reduce by half by deglazing the pan. Add salt and pepper, then stir in butter until melted.
• Add scallops back into pan and cook until they are heated through. Add fresh spinach and cook until spinach is wilted.
• Place cooked pasta in the pan. Mix until pasta is well covered in sauce.
• Garnish with fresh basil and serve.

ORECCHIETTE PASTA WITH MARGHERITA® GENOA SALAMI

Steps:

• In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
• Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
• In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
• Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.

MARGHERITA PASTA

Steps:

• Cook pasta according to package directions.
• Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• Add pasta to skillet and toss well.
• Add chicken broth and stir. Toss with Parmesan cheese.

PASTA MARGHERITA

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
• While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
• Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

PASTA - FETTUCCINE MARGHERITA RECIPE - (5/5)

Steps:

• 1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.

PASTA MARGHERITA (BASIL,TOMATO, MOZZARELLA CHEESE)

Steps:

• Gather all ingredients: Large pot for pasta Large skillet for margherita sauce Potato Masher
• Julienne the basil and set aside
• Rinse tomatoes
• In skillet, over medium / medium high heat, heat olive oil and butter. Add tomatoes and cook until they're slightly soft Meanwhile, start the pasta and cook to just under al dente
• With potato masher, slight smoosh the tomatoes
• Add in garlic and white wine. Boil for several minutes to burn off alcohol.
• Add in basil
• Add pasta to the sauce and toss to coat
• Strain the mozzarella balls and add to the pasta. Toss together to coat pasta.