Sarafina’s One-Pot Pasta

Sarafina's One-Pot Pasta|Sarafina's Kitchen

  • 16 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, chopped or chiffonade
  • 2 tablespoons extra-virgin olive oil (I used 1 T lemon olive oil with 1 T regular – yum!)
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water (or 3 cups of broth and 1 cup of white wine)
  • 2-3 small Parmesan rinds to add to the stock (for creaminess)
  • Freshly grated Parmesan cheese, for serving
  1. Combine everything into the pot but the grated Parmesan. Make sure the pasta lays flat.
  2. Bring to boil over high heat.
  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  4. Season with salt and pepper and top with grated Parmesan.

Sarafina's Kitchen | One-Pot Pasta

Sarafina's Kitchen | One-Pot Pasta

Puffed Pastry Pizza

from thepioneerwoman.com

Puffed Pastry Pizza | Sarafina's Kitchen

  • 1 whole Sheet Frozen Puffed Pastry
  • Olive Oil For Brushing
  • 1/2 cup Fresh Mozzarella, Grated
  • 1 Tablespoon Butter
  • 8 ounces, weight Mushrooms, Washed And Sliced
  • 2 cloves Garlic, Minced
  • 1/4 cup White Whine
  • Salt And Pepper, to taste
  • 8 whole Yellow And/or Red Grape Tomatoes, Halved
  • 1/4 cup Goat Cheese (chevre)
  • 12 whole Basil Leaves (chiffonade)
  1. Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.
  2. When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat.
  3. Preheat oven to 415 degrees, then start on the pizza toppings.
  4. In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.
  5. To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.
  6. On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.
  7. On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.
  8. Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don’t worry! It’ll be fine.
  9. Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they’ll calm down.
  10. Sprinkle on basil, slice into pieces, and serve!
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