NYT cooking

NYT Cooking

1.Creamy Tuscan Chicken Pasta

2.sun-dried’ cherry tomato pasta

3.Prawn Head Spaghetti

1.Creamy Tuscan Chicken Pasta

Easy meal for NYT Cooking

cooking night
Creamy Tuscan Chicken Pasta


1. 200g dried pasta
2. 1 chicken breast, cut length ways in 1/2
3. 1 red onion, medium cube
4. 4 cloves of garlic, minced
5. 1 red pepper, medium dice
6. 5 sundried tomatoes, minced
7. 1 table spoon tomato paste
8. 1 cup chook stock
9. 150ml heavy cream
10. 10 cherry tomatoes, halved
11. 1 cup parmesan, finely grated
12. 100g spinach, washed
13. 1 tsp paprika
14. 1 tsp oregano
15. 1 tsp onion powder
16. 1 tsp olive oil
17. Salt to taste


1. To a non-stick pan on medium heat add the oil, followed by the chicken breast, flip while cooked on one aspect and remove once browned
upload onion and garlic and let simmer. meanwhile add pasta to pot of salted boiling water.

2. Add capsicum, sun-dried tomatoes, tomato paste, chook inventory, heavy cream and tomatoes.

3. Allow simmer earlier than including spices.

4. Wash and upload spinach to pan, accompanied with the aid of the hen breast, and permit simmer until cooked.

5. Add pasta to pan and permit prepare dinner for some extra minutes earlier than plating up.

2.Sun-dried’ cherry tomato pasta

A easy oven dried tomato pasta recipe in NYT Cooking

Sun-dried' cherry tomato pasta
Sun-dried’ cherry tomato pasta


1. 2 punnet cherry tomatoes
2. 200 g spaghetti
3. 2 cups / 1 bunch of basil
4. 100g ricotta
5. 50g Orinoco
6. 15 ml olive oil
7. 1 tsp salt
8. ½ table spoon pepper


1. Preheat oven to 120 C / 250 F
2.Half the cherry tomatoes cover with a pinch of salt and bake for 2 hours on a baking paper covered baking dish
3. Begin cooking the spaghetti in boiling salted water
4. In the meantime integrate the dried tomatoes, basil, ricotta, Orinoco, olive oil, salt, pepper and a ladle complete of the pasta water in a  field and blitz with a hand blender until clean. you can add more pasta water little by little if needed.
5. Add the sauce to a pan on low. We’re best trying to preserve it heat. add the spaghetti as soon as al-dente and hold to cook for a minute,

6. Adding pasta water if important. The concept is to have a runny sauce.
7. Plate up the spaghetti, cover with the extra sauce and top with basil.

3.Prawn Head Spaghetti

A luxurious, rich and kind of easy pasta to impress in NYT cooking

Prawn Head Spaghetti
Prawn Head Spaghetti


1. 140 g Spaghetti
2. 6 big cooked prawns
3. Half of a lemon
4. 1 tsp salt
5. 1 tsp white pepper
6. 2 cups bloodless water
7. 4 parsley stems
8. clove garlic
9. 50g butter


1.Process prawns via discarding the eyes
2.Eliminate the head, shell and tail and set apart
3.Eliminate the vein and discard
4.At this factor you could consume the prawns or set aside for something else
5.Integrate the heads, shells, tails, lemon juice, salt, pepper and water in a meals processor and blitz until it’s almost a porridge consistency
6.Start cooking the spaghetti in boiling salted water
7.Stain prawn blend right into a pan over medium/high to reduce, adding the parsley and garlic
8.Once spaghetti is cooked about 75% of the manner through the use of tongs add it straight into the prawn reduction no want to stress
9.Add in butter, make sure to coat all of the spaghetti
10.Finish cooking the spaghetti like a risotto, adding a small amount of pasta water at a time until the spaghetti is cooked. This needs to be 11.Over a reasonably high warmness to make certain the sauce is effervescent and the spaghetti is absorbing it

Thanks for your time in NYT cooking


By admin

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