* 2 (8 ounce) packages angel hair pasta
* 1/4 cup olive oil
* 1/2 onion, chopped
* 4 cloves garlic, minced
* 2 cups roma (plum) tomatoes, diced
* 2 tablespoons balsamic vinegar
* 1 (10.75 ounce) can low-sodium chicken broth
* crushed red pepper to taste
* freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil
* 1/4 cup grated Parmesan cheese

Preparation:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

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how it's made?
1. Preheat oven to 375 ° F.

2. To prepare the pastry, sift the flour and 1 / 4 teaspoon salt in medium bowl. Slowly pour in 1 / 3 cup of oil, stirring to form a paste. Do not overmix or dough will be too tough. Use up to 2 tablespoons water to help train the dough.

3. Gather the dough into a ball and roll lightly with a rolling pin until there is 9 inches in diameter. Poke the bottom of the crust with a fork all. Putting aside while preparing the filling.

4. Heat a medium skillet over medium heat and add the remaining 1 tablespoon oil and onion. Sauté for 2 minutes, add the cabbage and zucchini and saute an additional 5 minutes. Add spinach and saute until wilted.

5. Add garlic, the remaining 1 / 2 teaspoon salt, marjoram, basil, thyme, mustard, paprika and pepper. Stir well to combine, and saute for 1 minute.

6. Pour mixture into prepared crust.

7. Bake for 35 minutes.

8. Remove pie from oven and garnish with a ring of sliced tomato.

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Prescription:
Potatoes of the risciacquatura.
To move every within they blanket and they cook to vapor for 25 minuteren.
To wash, dry ground and advanced and spinaci and acetous part of the tail.
To cook over to medium temperature in butter 20g, in a vaschetta frying, until that no liquid does not remain. Season.
To fill up one large vaschetta of water and vinegar, therefore to carry to the boil.
To break an egg in the vaschetta, to make to slide the white man over egg yolk with one skimmer. To remove after approximately four minuteren, then to repeat for others three eggs.
To strain on a clean napkin of the tea and to arrange the white man.

Preriscaldare the furnace to 180°C (350°F).
To remove potatoes from they blanket and they dig the meat outside in one ciotola, maintaining the intact skins. To stir the potato with the fraiche of the cream, then to flavor.
Spoon newly within the skins the potato, place in a plate from the furnace, cover with spinaci and mixture of the acetous one. To leave to the cook for 10 minuteren.

To remove from the furnace, to arrange an egg poached on every potato and to add one cheese slice. Replaced in the furnace for the 10-20 minuteren more still, or until the cheese have been melted.
Season and serv.

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Ingredients:
green beans 100g, cut
2 carrots, cut in sections
1 zucchini, cut in sections
1 small leek, slightly cut in sections
1 celery of stick
2 tomatos
garlic of 3 cloves
macaronis 100g
1 furnished with bouquet, or mixed grasses of pinching
5 or 6 fresh basil sheets
pesto of 3 let us tabelspoons
Parmesan grated by 40g
Salt and pepper

Receipt:
To put all vegetables and grass, without the basil, in a large pan. To add 2 liters of water and to bring them to boil.
Season.
Cover and cook during 20 minutes.
To add the pastes and the cook for 10 minutes more still.
To add the basil, the pesto and grated cheese, service.

Comments