Crazy Good Quick Garlic Noodles

Ingredients

  • 3 tablespoons butter + 1 tablespoon olive oil
  • 6-8 fresh garlic cloves, minced (we always use 8)
  • 2 scallions, greens only (thinly sliced)
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons oyster sauce
  • 1 tablespoon granulated sugar
  • 1/4 cup shredded parmesan cheese
  • 8 ounces noodles (see notes)
  • fried garlic, for topping

Directions

  1. INFUSE THE BUTTER: Heat a large pot with water and allow it to come to boil, cook the noodles according to package directions, drain and set aside. While the water is boiling, grab a large, non-stick skillet and place it on medium-low heat. Add the butter, oil olive, garlic, and scallions. Let the butter infuse with the garlic for 5-7 minutes, stirring often. The garlic should barely sizzle here, you don’t want it to brown.
  2. GARLIC NOODLES: While the garlic is going, grab a small bowl and mix together the fish sauce, oyster sauce, and the sugar. When the garlic is cooked, kick the heat up to medium-high, stir in the prepared sauce; let cook for 30 seconds. Add the prepared noodles and toss with parmesan cheese (yes, parm!) Let the noodles cook for a minute so they soak up all that flavor. Top with fried garlic and serve immediately! That flavor is like NOTHING you’ll ever have.
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Asiago Ciabatta

Ingredients

BIGA (STARTER)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup pumpernickel, rye, or whole wheat flour
  • 1 cup water
  • 1/8 teaspoon instant yeast
DOUGH
  • all of the starter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup water
  • 1 tablespoon Pizza Dough Flavor (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 cup Asiago or Parmesan cheese, cut into 1/4″ dice, plus extra for grating over the top of the bread

Fast and Easy Pasta With Blistered Cherry Tomato Sauce Recipe

Ingredients

  • 1 pound (450g) dry pasta
  • Kosher salt
  • 4 medium cloves garlic, thinly sliced
  • 6 tablespoons (90ml) extra-virgin olive oil, divided
  • 1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
  • 1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
  • Freshly ground black pepper
  • Parmesan cheese, for serving

Directions

  1. Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
  2. Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
  3. Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
  4. When pasta is cooked, drain, reserving 1 cup (240ml) pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.

Zucchini & Cheese Drop Biscuits

Ingredients

  • 3/4 cup shredded zucchini
  • 1-1/4 teaspoons salt, divided
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, cubed
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes, patted dry
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 cup 2% milk

Three-Cheese Chicken Penne Pasta Bake

Ingredients

  • 1-1/2 cups multi-grain penne pasta, uncooked
  • 1 pkg. (9 oz.) fresh spinach leaves
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. dried basil leaves
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1-3/4 cups OLIVO by CLASSICO Traditional Pasta Sauce
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

Directions

  1. Heat oven to 375ºF.
  2. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  3. Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
  4. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
  5. Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Penne With Arrabbiata Sauce

Ingredients

  • Kosher salt
  • 1 pound (450g) penne pasta
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more as desired
  • 1 medium clove garlic, crushed
  • 1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand (see note
  • 2 ounces (60g) finely grated Parmesan cheese, plus more for serving
  • Small handful minced flat-leaf parsley leaves

Directions

  1. In a medium saucepan of boiling salted water, cook penne until just short of al dente, about 1 minute less than the package recommends.
  2. Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  3. Add tomatoes, stir to combine, and bring to a bare simmer. When pasta is ready, transfer it to sauce using a strainer or slotted spoon. (Alternatively, drain pasta through a colander, reserving 1 cup of cooking water. Add drained pasta to sauce.)
  4. Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.)
  5. Continue cooking pasta until sauce thickens and begins to coat noodles, then remove from heat and toss in cheese and parsley, stirring vigorously to incorporate. Stir in a drizzle of fresh olive oil, if desired. Season with salt and serve right away, passing more cheese at the table.