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Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 ...
The menu features osso buco, pasta Amatriciana, cacio e pepe and in many other styles, plus lasagna and gnocchi. ... Simply Recipes. Geoffrey Zakarian's easy tip for better baked salmon. Lighter Side.
A classic Roman pasta with minimal ingredients and maximal impact. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ...
2. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. 3. Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes.
The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi. [9] The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection [10] between Rome and Amatrice. [11]
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Geoffrey Zakarian (born July 25, 1959) is an American chef, restaurateur, television personality, and author. He is the executive chef of several restaurants in New York City , Atlantic City , and Miami . [ 1 ]