Our 5 Favorite Pasta Recipes from Ina Garten | Barefoot Contessa | Food Network

[Music] lemon capellini is just about the fastest weeknight pasta meal you can make and one of the reasons is because capolini is so thin it cooks in two to three minutes so i've got one pound of capellini i'm gonna put in a big pot of boiling salted water and the amazing thing is the sauce doesn't take much longer to make it's lemons and butter so first thing i need is a half a pound of butter i know i know it's a lot of butter but after a bad day at work it's always good two lemons i need the zest and the juice so i just want to get that very very thin yellow part of the lemon and remember you always want to zest them before you juice them i'm gonna do a second lemon this pasta is really versatile you can even serve it with a little shrimp or a chicken or if you've had a really bad day at the office you can just have it all by itself it's a lot of lemon zest but you really want a lot of flavor lemon zest right into the butter and then the juice of both lemons i love my little juicer so fast you definitely want to use fresh lemon juice i'm not a big fan of anything but fresh lemon juice it always has that like awful metallic flavor [Applause] even if you juice lemons in advance like a day or two and leave it in the fridge just doesn't taste the same okay this goes right into the pan with the butter and the lemon zest one teaspoon of salt one teaspoon of pepper just swirl it around i think the pasta is done and this is the key to the whole thing instead of draining the water what i'm gonna do is take the pasta and put it right into the sauce and then it's going to cook in the sauce for just about a minute or two and it's going to absorb all the butter and the lemon but don't throw out the pasta water because actually if the sauce gets a little too thick you can always take a little of the pasta water which has some starch in it and thin it out a little bit toss it all together so all the lemon and the butter and the zest and all the seasonings get all mixed in well it's a week night and it's just about dinner time so i just want to make sure this is really good so i wanted to do one serving like this and i think it needs a little lemon zest on top now i would say weeknight dinner doesn't get any easier than this or more delicious [Music] i'm making penne arabiata rabiato sauce is really kind of a classic italian pasta sauce made with tomatoes mine has an unbelievable amount of garlic in it which i'm going to cook very slowly in olive oil it's going to be really sweet and delicious so nobody wants to peel 24 cloves of garlic so what i do is i blanch them in a pot of boiling water just for about 15 seconds and then you'll see the skins just slip right off just like that okay so that's a cup so i've got two thirds of a cup of olive oil that i've got warmed i'm gonna put the garlic in and just cook it for about 10 minutes just until the outside is like just barely browned and the inside's really tender so i've got two 28 ounce cans of san marzano tomatoes i think san marzano are the best quality canned tomatoes and i've got whole tomatoes i'm gonna put them in the food processor and just chop them up i'm just putting in the food processor so i can control the consistency of the tomatoes and i'm draining them because i don't want the sauce to be watery nobody wants watery sauce okay i can make bloody mary's out of the rest okay get them in good and then i'm just going to chop them up just like that you don't want to puree you just want them roughly chopped okay i'm going to take the garlic and put it right into the tomatoes and then i'm going to chop that up and then cook it all together this recipe actually is inspired by missy robbins who has the most incredible pasta restaurant in new york called missy it's in brooklyn and she makes her a ravioli sauce with 24 cloves of garlic and it's so good and then i'm just going to chop that up so you get bits of garlic in the sauce and then this whole thing goes right back into the oil try and do it without getting it all over yourself so this is going back on the stove turn on the heat and i'm going to take two teaspoons of fennel seeds you can do it in a mortar and pestle but i think this is actually better to grind them yourself what i do is just chop them up and they're going to bounce all over the place but it's really worth it and i think what you do is you get a lot of the oils out of the fennel seeds just give it a rough chop like that they're going to get tenderized when the sauce cooks okay right into the sauce right there one teaspoon of hot red pepper flakes okay next is a third of a cup of red wine yum tablespoon of salt make sure it's really well seasoned teaspoon of pepper i'm always looking for how flavors complement each other how the tomatoes make the red wine taste better how the red wine makes the fennel taste better this is going to do exactly that the garlic flavor is everything so i'm just going to bring it to a boil and then lower the heat and let it simmer for 30 minutes i'm almost done with the arabiata sauce i'm just gonna add some fresh basil to it gives it a nice fresh kind of peppery flavor okay about a quarter of a cup right into the sauce so i've got a big pot of boiling water salt and one pound of penne and i'm cooking it to about two minutes less than it requires for al dente and that's because i'm gonna cook it in the sauce okay pasta should be done or at least two minutes less than done and i'm just gonna with a wire strainer just put it right into the pasta sauce and that way all of the pasta sauce gets absorbed into the pasta and it really flavors it very often what we do is we serve pasta and then we put the sauce on top and it just kind of sits on the top but this way it cooks into it and a little bit of the starch from the pasta really thickens the sauce so the two elements really work together and i'm going to save the pasta water if i need a little extra water so that's all the pasta just give it a big stir and i'm going to cook this for about two minutes and you know what it does need a little water so have a ladle it's always surprising to me missy taught me how much water to put into a sauce which is incredibly surprising you think you're going to water it down and in fact it does just the opposite i'm just going to cook this all together oh man overboard it's going to cook together for two minutes the pasta will be perfectly cooked and the sauce will be just really silken and delicious you can really smell the garlic but it's like soft not sharp in the meantime while that cooks i'm gonna julienne a little more basil for garnish i love pastas because you can make the sauce in advance just cook the pasta cook it together and you've got a fabulous dinner big salad i'm a happy camper okay so clear the decks i need a big bowl and the pasta should be done this looks gorgeous and you can really tell that the tomato sauce has gotten into the pasta who wouldn't want to have this for dinner a little fresh basil on top some parmesan cheese because of course you can never have too much parmesan a fork this is the kind of dinner anybody in the family would love it's just not your ordinary tomato sauce this is pasta arabiata with 24 cloves of garlic and it tastes so good [Music] this is actually one of my favorite dishes it's pasta with white truffle butter i sliced all of these cremini mushrooms i'm just going to saute them in a little bit of butter a little bit of oil until they're really sort of golden brown this is a great dish for the holidays because you make huge amounts of it i'm just going to let them cook slowly so they get really nice and tender and browned okay that's the mushrooms that's going to cook away next thing i want to do is make the sauce the sauce is really easy it's heavy cream about a cup of heavy cream just gonna heat it up and i think i'm gonna do some salt and pepper in it too i use kosher salt and fresh cracked pepper and two parts of this white truffle butter i'm gonna turn off the heat and just melt the truffle butter in it just let it melt in you're not gonna believe how fast this dish is and it's great for the holidays you make large batches of it it's good with chicken you know as a side dish it's great on its own with a salad which is exactly what we're going to be doing okay that's just going to melt right into that i've got large pot of boiling water lots of salt really important i'm just going to dump the pasta in so this is fresh fettuccine it's going to cook in like two minutes fantastic one more pasta that's a lot of pasta okay the mushrooms are cooking away it's like a one-man song and dance band over here i think the pasta is done just gonna drain it whoa that's a big pot of pasta [Music] so i'm going to put the pasta right into the cream sauce and then it really absorbs the flavors okay fresh chives i think they're really good on this pasta that smells great so just toss it in with tongs i can really smell the truffles and the butter and the cream i mean how good does this look wow i'm going to add the cooked mushrooms all these cremini mushrooms with a little butter and then the last thing is fresh parmesan cheese i mean for a whole dinner that was pretty fast wasn't it lots of parmesan cheese right on top i'm just going to toss it in with the tongs sprinkling of chives on the top little parmesan cheese and i would say dinner is served [Music] [Applause] [Music] we were being very polite and waiting for you it smells so good so it's possible with white truffle butter and jeffrey made the pasta i made the pasta i had never thought i could do it no one did before was it hard it was really hard i got up the sun was just rising i worked all day long you look exhausted but it shows right it's really good where's the beneficial is it really good i'm not feeling that i'm not feeling the appreciation here long do you cook fresh pasta well you cook it until it's done take over on it you better be cooking okay so two tablespoons of freshly minced parsley i need about a half a cup of grated parmesan cheese i think it's unusual in meatballs but i think it gives it lots of flavor [Music] one egg all these ingredients are designed to either flavor it or hold it together so i'm just going to beat it a little bit pour it on top now some seasoning a quarter of a teaspoon of nutmeg two teaspoons of salt half a teaspoon of pepper and here's the surprising part warm water three quarters of a cup actually learned this trick from rayo's that famous italian restaurant in new york and it keeps the meatballs so moist you wouldn't believe it [Music] okay clean hands cook's best tool and you want to do this really lightly you don't want to sort of compact it you want to fluff it up and still mix them together oh this smells so good so this is going to make about 16 really good-sized meatballs which is perfect for my guests so i've got a quarter inch of oil it's half olive oil and half vegetable oil i'm just going to saute these and just keep turning them so they brown evenly on all sides i'm doing them in two batches so i don't want to overcrowd them so they brown nicely [Music] so the second batch of meatballs are done just cook them 10 minutes until they're nice and brown and then i'm going to finish cooking them in the tomato sauce okay i'm just going to pour off all the oil that i used for cooking the meatballs so i'm going to use the same pan it's got all that great flavor from the meatballs a little bit of fresh olive oil one cup of onions it's one or two onions depending on how big they are and they're going to cook for 10 minutes until they're really tender and flavorful and now i need some wine for the sauce okay one and a half teaspoons of garlic i do the garlic at the end because it burns really quickly you can smell the garlic immediately it's wonderful okay half a cup of red wine deglaze the pan get all those really crusty bits from the meatballs really flavors the sauce and cleaned the pan too 128 ounce can of question it does okay it smells great about a tablespoon of parsley one and a half teaspoons of salt [Music] one and a half teaspoons of pepper i'm just going to cook that together for a minute okay so now what i'm going to do is take the meatballs and just put them right back into the sauce and they're going to cook for about 25 to 30 minutes now okay let's put them all in [Music] yikes tomato sauce and meatballs big bunch of basil right in the middle big spoons i can't wait to see their faces [Music] i'm making linguini with shrimp scampi it's a great summer dish i add oil the pasta pot so that the pasta doesn't stick together and salt for flavor okay that's going to cook for seven to ten minutes according to the directions on the package okay that's three tablespoons of olive oil and about three tablespoons of butter i do the olive oil because it has a high burning temperature and the butter because it has lots of flavor i know this looks like a lot but it's the sauce for the entire dish and about one and a half tablespoons of garlic with garlic you really don't want to cook it too long so just about a minute nothing worse than the flavor of burnt garlic so one minute while i get everything else ready so the first thing is shrimp and what i buy is peeled and deveined shrimp from the fish store if you can't buy it you can always peel and devein it yourself i'm going to add a pound of shrimp and just cook it for a very short time like three to five minutes and all that flavor of the garlic is going to get into the shrimp [Music] so first thing i'm going to do is salt and pepper the shrimp i wanted to have lots of flavor because when you add the pasta the sauce has to flavor the pasta also seems to be really strongly flavored just turn the shrimp so they cook evenly on both sides smells so good all that garlic and butter and oil how bad can that be so just rain from the drain the water from it and then it's going to go right into that pan with the shrimp and the garlic and butter and oil it's going to absorb all that great flavor okay just like that two spoons just toss it all together this is actually a great way to make any pasta italians do it even when you're making pasta with tomato sauce as you cook the pasta and the sauce together for the last few minutes and it really absorbs the flavor okay and then the last ingredients are lemon zest lemon juice i like a little bit of heat so just a sprinkling of red pepper flakes okay just toss that together and i have two more things to put in parsley okay right on top and then because i want you to you can't really see the lemon but i want you to know it's lemon what i do is a few thin slices of lemon people aren't going to eat them but they'll they'll see that it's lemon so i'm going to add a few slices of lemon to the whole thing before i finish tossing this is really great summer lunch you

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Keywords: food network, food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, barefoot contessa, ina garten, cooking tips, culinary customs, cooking help, chef tips, how to cook, ina garten tips, ina garten recipe, at home cooking, how to entertain, pasta, top, top 5, compilation, favorite, top rated, pasta recipes, pasta dish, spaghetti, meatballs, lemon, arrabiata, truffle, scampi

Id: xC7N9ucZ2mI

Length: 19min 54sec (1194 seconds)

Published: Sat Aug 21 2021