From: Antonio’s New York Pizzeria
8-10 Ripe Roma Tomatoes Diced
8 oz. Mozzarella Diced or Shredded
6-8 Garlic Cloves Chopped
1/8 Cup Fresh Basil Chopped
1/4 Cup + 1 Tbsp. Grated Parmesan Cheese
6 Tbsp Extra Virgin Olive Oil (Divided)
1 Small Onion Chopped
1 Loaf Baguette Bread
Heat oven to 350 degrees.
Split baguette and drizzle with 3 tbsp. olive oil.
Toast in oven until lightly brown.
In large bowl, mix tomatoes, garlic, onion, basil, mozzarella, remaining olive oil, and 1/4 cup of parmesan cheese.
Remove bread from oven.
Spoon mixture evenly onto bread.
Return to oven and bake until mozzarella starts to melt.
Remove from oven.
Sprinkle with remaining parmesan cheese.
Cut into 4 inch pieces and serve.
12 Cups Boiling Water
1 Pound Short Pasta (Ziti, Gemelli, Penne)
2-3 Cups Marinara Sauce
4 Garlic Cloves Chopped
3 Tbsp. Extra Virgin Olive Oil
1/4 to 1/2 Tsp. Red Pepper Flakes (To Taste)
1 Small Onion Diced
1/2 Pint Heavy Cream
1/4 Cup Fresh Basil (Julienne)
1/4 Cup Grated Parmesan Cheese
In large pan cook pasta until al dente.
In medium pan, heat olive oil over medium heat. Add garlic and pepper flakes. Stir to release flavors of peppers.
Add onions. Cook until translucent.
Add marinara sauce.
Cook to a light boil.
Add basil and stir.
Add heavy cream and parmesan cheese.
Thoroughly stir mixture.
Bring to light boil to thicken slightly.
Remove from heat.
Drain pasta and transfer to large bowl.
Toss pasta with sauce.
Serve with fresh grated parmesan cheese.