Egg Noodles in Caraway Butter

This is an old standby for the Z & K household.  It is from on old Martha Stewart magazine.

Egg Noodles in Caraway Butter

Serves 8-10

Ingredients

Coarse salt

16 ounces egg noodles

2 tablespoon caraway seeds

6 tablespoons unsalted butter

1/2 cup coarsely chopped fresh flat-leaf parsley

Directions

1) Fill a large pot three-quarters full with water. Bring to a boil; add 1 tablespoon salt. Add noodles; cook, according to package instructions, until al dente. Drain noodles, and return to pot.

 

2) Toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat. Add butter to skillet, and swirl gently until butter has melted.

 

3) Pour caraway butter over noodles. Stir in parsley. Season noodles with salt, if necessary.

Fuilli alla Caprese

Recipe source: Giada De Laurentiis

Ingredients:
1 Lb fusilli pasta
3 Tbs olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 oz fresh mozzarella, diced ( about 1 1/4 cups)

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 2/3 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.