SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE RECIPE – NYT COOKING
Provided by: The New York Times
Total time: 40 minutes
Yield: 4 servings
|3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered|
|3 ounces olive oil|
|Salt and freshly ground pepper to taste|
|1 pinch crushed red-pepper flakes|
|1 pound dry spaghetti|
|2 ounces extra-virgin olive oil|
|1 tablespoon butter|
|6 leaves fresh basil, shredded|
|2 tablespoons freshly grated Parmigiano-Reggiano cheese|
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
@context http//schema.org, Calories 852, UnsaturatedFatContent 32 grams, CarbohydrateContent 99 grams, FatContent 43 grams, FiberContent 8 grams, ProteinContent 21 grams, SaturatedFatContent 8 grams, SodiumContent 1167 milligrams, SugarContent 12 grams, TransFatContent 0 grams
GIN BASIL SMASH COCKTAIL RECIPE
Total time: 04 minutes0S
Prep time: 04 minutes0S
|12 Basil leaves|
|60 ml Gin|
|22.5 ml Lemon juice (freshly squeezed)|
|10 ml Sugar syrup (rich) 2 sugar to 1 water|
- MUDDLE basil in base of SHAKER
- Add other ingredients, SHAKE with ice and fine strain into ice-filled glass
Calories 166 calories
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI) RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Thai Main Dishes
Total time: 25 minutes
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 2 servings
|⅓ cup chicken broth|
|1 tablespoon oyster sauce|
|1 tablespoon soy sauce, or as needed|
|2 teaspoons fish sauce|
|1 teaspoon white sugar|
|1 teaspoon brown sugar|
|2 tablespoons vegetable oil|
|1 pound skinless, boneless chicken thighs, coarsely chopped|
|¼ cup sliced shallots|
|4 cloves garlic, minced|
|2 tablespoons minced Thai chilies, Serrano, or other hot pepper|
|1 cup very thinly sliced fresh basil leaves|
|2 cups hot cooked rice|
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Calories 715.4 calories, CarbohydrateContent 58.6 g, CholesterolContent 155.9 mg, FatContent 30 g, FiberContent 1.4 g, ProteinContent 49.8 g, SaturatedFatContent 6.5 g, SodiumContent 1181.9 mg, SugarContent 6.1 g