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Main dish

Buffalo Chicken Enchiladas

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Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy buffalo filling and bake until melted for an easy weeknight meal or game day snack that's ready in a half hour.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup hot sauce, plus more for serving, such as Frank's
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • ¼ teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing
Instructions
  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, ⅓ cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining ⅔ cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Watch the recipe video here:

What We're Loving: Buffalo Chicken Enchiladas Save the recipe: https://foodtv.com/2Yv6jOr!

Posted by Food Network on Tuesday, July 30, 2019

Dessert

Four-Flavor Sheet Pan Upside-Down Cake

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Four-Flavor Sheet Pan Upside-Down Cake
Why limit upside-down cake to pineapple only? We showcase the classic option here, upgraded with a bevy of other fun fruits!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Topping and Fruits:
  • Nonstick cooking spray, for the sheet pan
  • 10 tablespoons unsalted butter
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons dark rum
  • 8 canned pineapple rings, drained well
  • 8 maraschino cherries, stemmed
  • 2 small navel oranges
  • 2 medium blood oranges
  • 2 plums
  • 12 ounces (2½ pints) firm fresh raspberries
Cake:
  • 3 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups buttermilk
Instructions
For the topping and fruits:
  1. Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
  2. Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
  3. Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into ¼-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1½ inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
  4. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
  5. Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
For the cake:
  1. Position an oven rack in the center of the oven and preheat to 375 degrees F.
  2. Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
  3. Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
  4. Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
  5. Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Four-Flavor Sheet Pan Upside-Down Cake?Save the recipe: https://foodtv.com/2xSfptJ!

Posted by Food Network on Sunday, July 21, 2019

Main dish

Gourmet Mac & Cheese

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Gourmet Mac & Cheese
Gourmet Mac & Cheese recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds cavatappi
  • Kosher salt and freshly ground black pepper
  • 16 ounces pancetta, small diced
  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 cloves garlic, grated on a rasp
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 4 cups whole milk
  • 8 ounces fontina cheese, grated
  • 8 ounces Gruyere, grated
  • 8 ounces Havarti cheese, grated
  • 4 ounces blue cheese, crumbled
  • 1 tablespoon chopped fresh chives
Instructions
  1. Preheat oven to 350 degrees F.
  2. Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
  3. Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
  4. Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
  5. Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Watch the recipe video here:

Take your classic mac to the next level with crispy pancetta and FOUR cheeses! #NationalMacAndCheeseDay Save Jeff Mauro's recipe: https://foodtv.com/2Jxcr4B.

Posted by Food Network on Sunday, July 14, 2019

Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp recipe.
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??#GiadaInItaly > Sundays at 11:30a|10:30cSave the recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Friday, July 12, 2019

Breakfast

Zucchini Fry Nachos

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Zucchini Fry Nachos
Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Nonstick cooking spray
  • ½ cup all-purpose flour
  • Kosher salt
  • 3 large eggs, beaten
  • 2½ cups panko breadcrumbs (See Cook's Note)
  • 1 pound zucchini (2 to 3 small to medium zucchini), cut into ¼-inch-thick rounds
  • 1½ cups shredded Mexican-blend cheese (about 4.5 ounces)
  • ¼ cup sliced pickled jalapenos
  • ½ cup sour cream
  • 1 cup pico de gallo or salsa
  • 1 small avocado, diced
  • 1 radish, thinly sliced
  • A small handful cilantro leaves and tender stems
  • A small handful cilantro leaves and tender stems
  • 1 lime, quartered
Instructions
Special equipment: 2 wire racks 2 rimmed baking sheets
  1. Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  2. Combine the flour and ¾ teaspoon salt in a large re-sealable plastic bag. Combine the eggs and ¾ teaspoon salt in another large plastic bag; combine the breadcrumbs and ¾ teaspoon salt in a third large plastic bag.
  3. Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
  4. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes.
  5. Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side.
Cook’s Note:
  1. Some panko breadcrumbs are coarser then others. Rub the breadcrumbs with your fingers to make them finer, which will help them coat the zucchini pieces better.

Watch the recipe video here:

Recipe of the Day: Zucchini Fry NachosSave the recipe: https://foodtv.com/32i0ffe!

Posted by Food Network on Thursday, July 11, 2019

Main dish

Hot Chicken

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Hot Chicken
Hot Chicken recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)
  • Kosher salt and freshly ground pepper
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • ⅓ cup plus ½ cup whole milk
  • 2 large eggs
  • 1 tablespoon hot sauce
  • ½ cup vegetable oil, plus more for frying (about 10 cups)
  • 12 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons cayenne pepper
  • 2 tablespoons packed dark brown sugar
Instructions
  1. Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor.
  2. Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1½ teaspoons pepper in a large bowl. Drizzle in ⅓ cup milk and whisk to form small shaggy clumps. Whisk the remaining ½ cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes.
  3. Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
  4. While the last batch of chicken fries, heat ½ cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and ½ teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.

Watch the recipe video here:

Hot chicken >>> literally everything ?? Save the recipe: https://foodtv.com/2LFN3Lj!

Posted by Food Network on Wednesday, July 10, 2019

Main dish

Chicken Thighs with Creamy Mustard Sauce

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Chicken Thighs with Creamy Mustard Sauce
Recipe of the Day: Ina Garten's Chicken Thighs with Creamy Mustard Sauce
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 medium bone-in, skin-on chicken thighs (2¼ pounds)
  • Kosher salt and freshly ground black pepper
  • Good olive oil
  • 2 cups halved and thinly sliced yellow onions (2 onions)
  • 2 tablespoons dry white wine
  • 8 ounces creme fraiche
  • 1 tablespoon good Dijon mustard
  • 1 teaspoon whole-grain mustard
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  2. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  3. Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

Watch the recipe video here:

Recipe of the Day: Ina Garten's Chicken Thighs with Creamy Mustard SauceSave the recipe: https://foodtv.com/2XnjNjj!

Posted by Food Network on Sunday, July 7, 2019

Dessert

Watermelon Bloody Mary Bar

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Watermelon Bloody Mary Bar
Celebrate summer with this show-stopping Bloody Mary bar. Watermelons of all sizes are turned into garnish bowls in addition to flavoring the traditional cocktail with a watermelon twist.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cooler Bowls:
  • One 18- to 20-pound seedless watermelon
Garnish Bowls:
  • Three 3- to 5-pound seedless watermelons
Bloody Mary Mixer:
  • One 18- to 20-pound seedless watermelon
  • ⅔ cup prepared horseradish
  • ⅔ cup Worcestershire sauce
  • ⅓ cup hot sauce
  • 2½ tablespoons celery salt
  • Kosher salt
  • Two 64-ounce bottles tomato juice, chilled
  • One 750-milliliter bottle tequila, chilled
  • One 750-milliliter bottle vodka, chilled
  • Garnish suggestions: crisp bacon, beef jerky, carrot sticks, celery sticks, lemon wedges, pickled green beans, pickled okra, cornichons, Colby Jack cubes
Instructions
Special equipment: a ratcheting pineapple corer
  1. For the cooler bowls: Set the watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise, resulting in two tall halves. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable, then stand each half flesh-side up. Use a ratcheting pineapple corer to remove the central flesh from each half; the remaining flesh will help the liquor bottles fit snugly. (Reserve the cored flesh for another use.) Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Freeze each watermelon half until solid, 6 hours or up to overnight.
  2. For the garnish bowls: Set a watermelon on its side (stem end facing left or right) and cut the watermelon in half crosswise. Cut off a small flat piece of rind from the bottom of each half so the watermelon is stable.
  3. Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the juice into a large bowl. Repeat the process with the remaining watermelons. Reserve the strained juice.
  4. Use a paring knife to make zigzag cuts around the edges of the watermelon bowls. Pat the watermelon bowls dry with paper towels and set aside.
  5. For the Bloody Mary mixer: Set the remaining 20-pound watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so that the watermelon is stable lying on its side. Cut off a 4-inch slice from the top, exposing the flesh.
  6. Transfer the watermelon to the sink (to avoid splashes). Insert an immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree almost all of the flesh, leaving a thin wall of flesh lining the rind. Strain the pureed juice out of the watermelon into the bowl with the reserved strained watermelon juice. Use a paring knife to make zigzag cuts around the edge of the watermelon.
  7. Add 16 cups of the watermelon juice to a large pitcher or bowl. Add the horseradish, Worcestershire sauce, hot sauce, celery salt and 1½ tablespoons salt and mix to combine.
  8. Add 1 bottle of tomato juice and 8 cups of the watermelon mixture to the hollowed watermelon. Chill the remaining watermelon mixture in the fridge.
  9. Insert the liquor bottles into the frozen cored watermelons. Fill the small watermelon bowls with your favorite garnishes. Top up the hollowed watermelon with the reserved Bloody Mary mixture and remaining bottle of tomato juice when needed.
  10. To serve, fill a glass with ice cubes. Add equal amounts liquor of choice and Bloody Mary Mixer. Top with your favorite garnishes.

Watch the recipe video here:

Recipe of the Day: Watermelon Bloody Mary Bar?Save the recipe: https://foodtv.com/2NpMMi3!

Posted by Food Network on Saturday, July 6, 2019

Main dish

Peach and Berry Summer Pudding

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Peach and Berry Summer Pudding
Peach and Berry Summer Pudding recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pint fresh strawberries, hulled and sliced
  • 1½ cups sugar
  • 3 half-pints fresh raspberries, divided
  • 2 half-pints fresh blueberries
  • 1 pound peaches, peeled and ½-inch diced
  • 2 tablespoons framboise (raspberry brandy)
  • 1 loaf brioche or egg bread (1 to 1½ pounds)
  • Whipped Cream, for serving (recipe follows)
Whipped Cream:
  • 1 cup cold heavy cream
  • 3 tablespoons sugar
  • ½ teaspoon pure vanilla extract
Instructions
  1. Combine the strawberries, sugar, and ¼ cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.
  2. Slice the bread into ½-inch-thick slices and remove the crusts. In the bottom of a 7½-inch round by 3-inch high soufflé or baking dish, ladle about ½ cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.
  3. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.
  4. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.
Whipped Cream:
  1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

Watch the recipe video here:

Fresh fruit and sweet bread make for a stunning summer pudding! ??Save Ina Garten's recipe: https://foodtv.com/2xgllw3!

Posted by Food Network on Friday, July 5, 2019

Main dish

Tagliatelle with Corn and Cherry Tomatoes

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Tagliatelle with Corn and Cherry Tomatoes
Tagliatelle with Corn and Cherry Tomatoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper
  • 1 pint grape tomatoes, cut in half
  • 1½ cups chicken or vegetable stock
  • Kosher salt
  • 2 ears corn, kernels cut off the cob
  • ½ pound fresh tagliatelle
  • ½ cup grated parmigiana
  • 6 basil leaves, chiffonade
Instructions
  1. Bring a large pot of well-salted water to a boil.
  2. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
  3. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
  4. Buonissimo!!

Watch the recipe video here:

Recipe of the Day: Anne Burrell's Tagliatelle with Corn and Cherry Tomatoes??Save the recipe: https://foodtv.com/2XlHSXM!

Posted by Food Network on Friday, July 5, 2019