Blog Archives

Cherry Tomato Angel Hair Pasta with Burrata

1/25/2023

I've been missing warmer weather and tomato season so much!! Decided to use up some leftover cherry tomatoes I had in the fridge to make this easyyyyy pasta sauce. I love the taste of anything tomato/basil - mashing the tomatoes into salty starchy pasta water and then adding some butter to it was suuuuch a good move!! It might be January, and currently snowing outside but this pasta dish feels like the hug I needed from warmer times!!

As always, this recipe makes enough for 2 large entrees, or 3-4 smaller portions.

What you need:

1/2 lb angel hair pasta (1/2 standard box)
3 tbsp evoo
4-6 garlic cloves (minced)
10 oz cherry (or grape) tomatoes (halved)
A pinch of salt and pepper (1/4 tsp of each = my pinch size)
1/2 cup reserved pasta water
3 tbsp butter
4-5 large basil leaves (chopped to your liking)
1 ball of burrata cheese

What to do:

Bring a pot of salted water to a boil to cook the pasta, but since we're using angel hair you'll want to wait until the part where you need the pasta water to cook it! Cooks very fast since it's so thin and dainty!
Warm the evoo in a pot or skillet on medium heat and add the garlic and cherry tomatoes. Season with salt and pepper and cook until they start to get tender (about 5-7 mins.)
Drop the pasta in the salted boiling water and after a minute of cooking, scoop out around half a cup and add it to the cooking garlic and tomatoes. Mash the tomatoes and stir.
Add the butter to the sauce in pieces and stir until melted.
Grab your pasta out of the cooking water and add it to the sauce with the freshly chopped basil leaves. Stir until the pasta is coated in the sauce.
Serve the pasta with dollops of burrata cheese. I like to finish it all with more fresh basil, black pepper and a drizzle of evoo.

1 Comment

Seared Scallops + Cajun Gouda Orzo

1/18/2023

1 Comment

Inspired by shrimp and grits but we switched out the protein and the carbs!! I have a shrimp allergy so I cook with scallops in their place all the time!

The creamy and subtle smoky flavor of the gouda mixed with cajun seasoning is a dream come true!! The perfect compliments to each other and so good with seafood!! This dish would also be really good with chicken or andouille sausage too.

What you need:

6-8 scallops
3 tbsp salted butter
3 garlic cloves, minced
1/3 cup diced white onion
2 tbsp chopped parsley or green onion
1 cup orzo
1 tsp cajun seasoning
1/2 cup white wine
1 1/2 cup broth, + more as needed (I used chicken broth)
1/2 cup shredded gouda cheese
1/4 cup grated parmesan cheese + more herbs for topping

What to do:

Pat the scallops dry with a paper towel and season heavily with salt and pepper.
In a large skillet, melt the butter and cook the garlic, onion and herb of choice on low heat until fragrant.
Add the orzo and cajun seasoning and cook for about 5 minutes, until slightly toasted.
Turn the heat to medium and add the wine, cook until absorbed.
Add the broth and cook on low-medium heat until the pasta is cooked (the orzo I used took about 10 minutes, I would go by what the cooking time on the pasta box says!) You may have to taste test and add more broth as it absorbs and evaporates along the way!
While the pasta is cooking, heat some oil in a skillet and sear the scallops. (4 minutes on the first side and 2 minutes on the second side, there's a how to video on my IG reels!!)
Once the pasta is done cooking, add in the gouda cheese and mix.
Remove the orzo from heat and nestle the cooked scallops into the pasta. Top with parmesan cheese and herbs before serving!

1 Comment

GARLIC-PARMESAN ANGEL HAIR + HERBS

1/8/2023

2 Comments

I used to eat pasta out of a little package (I think the brand was called Knorr?) when I was younger and I was innnn loooove. It's such a simple pasta dish! Good on it's own but also super easy to add in protein or veg of choice, or pair it as a side with whatever entree you're cooking up.

The wine and the red pepper flakes are def optional depending on your alcohol and heat preferences. If you don't use wine you may need an extra splash of pasta water at the end to make up for the missing liquid - but it's not a ton so you'll have to play it by ear as you go! Sometimes when I make this, I add in lemon too - so good.

What you need:

1/2 lb (about half a box) of angel hair or pasta of choice
1 tbsp evoo
2 tbsp salted butter
1 tbsp finely minced garlic
1 tbsp chopped or dried parsley
1/2 tsp chopped or dried oregano
1/2 tsp chopped or dried basil
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 cup white wine (I used a non-sweet chardonnay)
3/4 cup heavy whipping cream
3/4 cup parmesan cheese (1/2 cup goes in the sauce, the rest is for topping)

What to do:

Bring a large pot of salted water to a boil to prep for cooking the pasta.
Cook the garlic and herbs in a skillet on medium heat in the evoo and melted butter for about 4-5 minutes until fragrant.
Add the white wine and bring to a boil. Stir continuously until the wine content reduces to about half and then add the heavy cream and stir until it's all combined.
If you're using angel hair, add your pasta to the pot of salted water you started boiling in step 1. Make sure you cook it al dente, because the angel hair will continue to cook once you mix it into the sauce and this will prevent overcooking or any undesired mushiness.
Once the pasta is done, transfer it over to the herb sauce along with 1/2 cup of the parmesan cheese and a scoop (about 1/3 cup) of reserved pasta water.
Mix everything together and serve topped with parmesan cheese. Note: if you did not salt your pasta water properly the dish may need added salt.

2 Comments

Cherry Tomato Angel Hair Pasta with Burrata

Seared Scallops + Cajun Gouda Orzo

GARLIC-PARMESAN ANGEL HAIR + HERBS

Connect

Calendar

FOODS OF JANE