THIS DISH WAS A HIT AT THANKSGIVING! But I’d eat it all year long. The subtle sweetness of the squash with the earthy, toasted seeds, the crunch of the nuts and the tangy whipped feta make this a perfectly balanced meal. As a bonus, I show you how to cook a piece of swordfish the way I was taught in fine dining restaurants.
Want to learn one of my favorite recipes? This flavor packed dish uses high heat, techniques I learned at fine dining restaurants and comes together easily. ...
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Recently, I’ve been enjoying trying new recipes and tweaking them to my liking. I’ve been on an Instant Pot kick lately because you can build just as much flavor as a long simmer but the cooking time is cut down drastically. Here’s a pasta dish I tested the other day. I used spaghetti but I recommend bucatini. I also used penne and if you want, I can add that recipe here as well. Just let me know in the comments.
Instant Pot Pasta with Cherry Tomato Sauce and Parsley
INGREDIENTS:
⅓ cup extra-virgin olive oil, plus more to serve
4 medium garlic cloves, thinly sliced - I used Trader Joes frozen, minced
¼ teaspoon red pepper flakes
2 bay leaves
2 pints cherry or grape tomatoes, halved (2 pounds total)
1 teaspoon white sugar
1/4 cup chopped flat-leaf parsley or two tablespoons of chopped sage
1 Tablespoon Kosher salt
1 pound bucatini or spaghetti pasta, broken in half
1 teaspoon smoked paprika
3 cups of water
Pecorino Romano cheese, shaved or finely grated, to serve
INSTRUCTIONS:
START: On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the garlic and bay, then cook, stirring, until the garlic is light golden brown, about 2 minutes. Stir in the tomatoes, pepper flakes, sugar, 1 tablespoon salt, smoked paprika and 3 cups water. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged.
FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 6 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting.
Press Cancel, then carefully open the pot. (I like to place a towel over the vent)
FINISH: Using tongs, toss and stir the mixture to separate the strands of pasta, toss with parsley or sage grate fresh pecorino romano on top and serve.
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Seems like all I’ve been doing is eating during this quarantine. Usually, I’m at the gym 3-4 times a week but since it’s closed I’ve been passing the time with my daughter Essie in the kitchen.
What’s been keeping you busy? We decided we wanted to make some videos documenting our time together in the kitchen. Essie has learned some amazing techniques and she wants to share them with you.
Do you have kids that like to cook? These are recipes you could do with them. Essie just turned 7 and we made homemade pizza for her birthday. There are two parts to this video - the dough and the actual pizza.
Please like and subscribe if you like the content.
Is there anything you want to learn how to cook?