Best 8 Perciatelli With Garlic Walnuts And Tomatoes Recipes

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
• Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
• Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

PERCIATELLI WITH TUNA, CAPERS AND TOMATOES

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite.
• Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks.
• Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.

PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Drain the tomatoes and reserve the juice. Cut the tomatoes in quarters lengthwise and scrape out the seeds and cores. Stir the perciatelli into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 12 minutes.
• Meanwhile, in a large, heavy skillet, heat 3 tablespoons of the olive oil over medium heat. Add the onion and bay leaves and cook until the onion is wilted but still crunchy, about 4 minutes. Add the prosciutto and stir 2 minutes. Add the tomatoes, about 1 cup of the reserved liquid, and the crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer, and cook until the pasta is done.
• Reserve about 1 cup of the pasta-cooking liquid, then drain the pasta and return it to the pot. Add half the sauce and the remaining olive oil. Stir until the sauce is bubbling and the pasta is coated. If necessary, add as much of the reserved pasta-cooking liquid as needed to make enough sauce to coat the pasta lightly but evenly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a heated platter or serving bowls and top with the remaining sauce.

PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
• Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
• Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
• Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.

PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
• Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
• Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour puree over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.

PERCIATELLI WITH BROCCOLI, TOMATOES AND ANCHOVIES

Steps:

• Place the raisins in a small bowl and cover with warm water. Let sit for 20 minutes while you prepare the other ingredients.
• Bring a large pot of water to a boil, salt generously and add the baby broccoli. Blanch for 4 minutes and, using a skimmer or tongs, transfer to a bowl of cold water. Drain and shake out excess water. If the stems are thick and hard, peel. Chop coarsely.
• Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies, thyme and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the olives. Drain the raisins or currants and add, along with the broccoli and about 1/4 cup of the cooking water from the broccoli. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 5 to 10 minutes, stirring occasionally, until the broccoli is very tender and the sauce is fragrant. Keep warm while you cook the pasta.
• Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino or Parmesan. If desired, drizzle a little olive oil over each serving.

PERCIATELLI WITH SHRIMP AND GARLIC BREADCRUMBS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
• Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.

PERCIATELLI WITH MEATBALLS AND TOMATO-PORCINI SAUCE

Steps:

• Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
• For sauce:
• Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
• Meanwhile, prepare meatballs:
• Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
• Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
• Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
• Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.