Ingredients with Measurements:
- 1 pound casoretta pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh mozzarella, diced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the casoretta pasta and cook until al dente, according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant.
3. Add the sun-dried tomatoes to the skillet and sauté for 2-3 minutes, until softened.
4. Add the cooked pasta to the skillet and toss to combine with the tomato mixture. Cook for an additional 2-3 minutes, until heated through.
5. Add the diced mozzarella to the skillet and toss to combine. Cook for an additional 1-2 minutes, until the cheese is melted and gooey.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 55g
Protein: 18g
Sodium: 300mg
Sugar: 4g
Substitutions for ingredients:
- Casoretta pasta can be substituted with any other short pasta shape, such as penne or fusilli.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Fresh mozzarella can be substituted with shredded mozzarella or any other cheese of your choice.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add spinach or kale for some extra greens.
- Use different herbs for garnish, such as parsley or oregano.
Tips and tricks:
- Be sure to cook the pasta al dente, as it will continue to cook slightly when added to the skillet.
- Reserve some of the pasta water to add to the skillet if the mixture seems too dry.
- Use high-quality olive oil for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Fresh basil leaves or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the pasta seems too dry, add a splash of pasta water to the skillet.
- If the cheese isn't melting, cover the skillet with a lid to help it melt faster.
Food safety advice:
Be sure to cook the pasta and other ingredients to the appropriate temperature to avoid any foodborne illnesses.
Food history:
Casoretta is a type of pasta that originated in Italy. Sun-dried tomatoes are also a popular ingredient in Italian cuisine.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve with a glass of red wine for a complete Italian meal.
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Region: Italian