Pizza De Cazuela De Calabaza
Cook Time: 30 MINUTES
Serves: 2-4 PEOPLE
INGREDIENTS: 10
Ingredients
Directions
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30 min cook time
Alfabetos clásicos de salsa roja con parmesano
Ingredients 1 box Banza Alphabets 28-ounce can of San Marzano whole peeled tomatoes 5 tbsp unsalted butter 1 large bunch of basil, leaves chopped and stems reserved ½ cup grated Parmesan, plus additional for serving Fresh basil, for garnish Directions Make Tomato Sauce: Combine tomatoes, butter and basil stems in a medium pot. Bring to a simmer, then cook uncovered on medium heat for about 30 minutes. Cook Banza: While sauce simmers, bring a large pot of water to a boil. Add Banza and cook according to package directions. Finish Pasta: Once sauce has thickened slightly, transfer to a large blender or use an immersion blender to puree (basil stems can be blended in or removed). Taste and season with salt and pepper as desired. Add Banza and toss gently to coat. Garnish with Parmesan and basil leaves. Notes Inspired by Marcella Hazan’s sauce! Add oregano, anchovy filets, or chili flakes to the tomato sauce for layers of flavor. Toast chopped garlic in the butter before adding the tomatoes. Turn the parmesan into crisps by making small mounds of parm (about 1 tablespoon) on a parchment-lined baking sheet and baking at 400°F for 3-5 minutes, until golden and crispy. Crumble over finished pasta. When they’re in season, add some fresh cherry tomatoes along with the canned tomatoes to brighten it up.
15 min cook time
Rigatoni con vodka
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza Rigatoni ¼ cup olive oil 2 tbsp butter 2 to 3 garlic cloves, finely grated 5 tbsp tomato paste 1 cup heavy cream Grated Parmesan, for garnish Basil leaves, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Sauté Aromatics: While pasta cooks, place a medium pot over medium heat. Add olive oil and butter. Once butter is melted, add garlic and tomato paste. Cook, whisking until fragrant, 2-3 minutes. Make Sauce: Add heavy cream and increase heat to medium-high. Simmer for about 5 minutes, whisking constantly. Finish Pasta: Remove sauce from heat and add Banza. Toss gently to coat. Taste and season with salt as desired. Garnish with Parmesan and basil. Notes Garlic needs to be grated on a microplane for best sauce consistency. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried oregano or chili flakes to the sauce for another layer of flavor and heat.
20 min cook time
Pizza para perritos calientes con salsa de tomate y plátano
As a kid growing up in the Philippines one of the treats we got during birthday parties was a pasta my brother and I called Pink Spaghetti. It was essentially a Spaghetti Bolonages made Filipino style using Banana Ketchup as a base (which colored the sauce a light pink) and then it was topped with hot dogs and a nice sprinkling of cheddar cheese. I wanted to make it in pizza form, replacing the minced beef with minced mushrooms and walnuts in Banana Ketchup. It’s topped with slices of cheddar cheese and hot dogs (but this time they are vegan)! Right out of the oven more banana ketchup is drizzled on top with more shredded cheddar cheese. It’s a bite right into my childhood. Ingredients 2 Plain Banza Pizza Crusts 2 Cups Walnuts 1 Large Portobellow Mushroom Cut into Chunks 1/4 Red Onion Cut into small Chunks 2 Cloves of Garlic, sliced 2 Tablespoons Olive Oil 1 1/2 Cup Banana Ketchup 1 Teaspoon Salt 1 Teaspoon Black Pepper 4 Slices of Cheddar Cheese 2 Vegan Hot Dog Links Cut thinly 1 Cup Shredded Cheddar Cheese 1 Tablespoon Chopped Chives Extra Banana Ketchup for Drizzle Directions Pre-heat: Set your oven to 400º F. Prepare the topping: Put the walnuts, mushroom, onion and garlic in a food processor. Pulse about 6-7 times until all the ingredients are minced, but not mushy. Cook the topping: In a large pan heat up the olive oil on medium heat until its shimmering. Add in the mushroom walnut mixture. Cook for 7 minutes until the onions are translucent and the mushrooms have lost its moister. Stir constantly too evenly cook. Take off the heat and add in the Banana Ketchup. Mix well. Top the crusts: Evenly divide between the pizza crusts smoothing until the boarder. Top each crust with 2 slices of cheddar cheese. Arrange the vegan hot dog slices on the top. Bake pizza: Place on the oven rack directly and bake for 10 minutes. Take the pizzas out of the oven and place on a serving platter. Drizzle with the extra banana ketchup and top with shredded cheddar cheese and chives. Notes If you don’t have a food processor, chop the mushrooms and walnuts very fine on a cutting board. Fine dice the onions and garlic. You can purchase Banana Ketchup online.