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Catherine Angiel


Mozzarella, Tomato, Basil Penne October 02 2010, 0 Comments

Mozzarella, Tomato, Basil Penne


Large ball of fresh mozzerella cheese (get good cheese from Citerella or somewhere good)

6 ripe vine tomatoes

2 garlic cloves (to taste)

Crushed red pepper (to taste)

Fresh basil (rinse very well)


Extra virgin olive oil

Locetteli cheese

How to make it:

Cube tomatoes (discard seeds)

Cube mozzarella

Put both in a large bowl

*Do not cook, its served fresh
Add oil to bowl of tomatoes and mozzarella and add chop fresh basil and mix in on top.

Boil water for pasta and follow cooking directions on the box.

Meanwhile. . .  in a small sauce pan coat pan with olive oil
Add crushed red pepper
Add chopped fine garlic

Heat for only a couple of minutes until you see garlic and oil sizzle, do not brown garlic

Mix in pasta

Add grated locetteli cheese to taste.

Bon appetit : )

Ms. Angiel's Famous 'Marinara & Shrimp' For Two <3 September 06 2010, 0 Comments

Marinara and Shrimp: For two


1/2 lb. of Penne
12 medium shrimp, shelled and cleaned
1 can of whole peeled tomatoes ( I like Muirs organic)
2 garlic cloves
crushed red pepper
small onion
Extra virgin olive oil

In a deep sauce pan, coat pan with oil.
Add onions and sauté until translucent.
Add garlic and heat a minute or so, don't brown.
Squash can of tomatoes in a bowl with your clean hand and add to pan.
Add herbs.
Cover on high until it bubbles rapidly, stir and simmer covered for
another 15 minutes.

Add raw shrimp, bring sauce back to a boil for two minutes, and it’s done.

I assume you boiled your pasta water during and followed the
directions for cooking time?

If not do while cooking the marinara sauce : )

Drain pasta, mix in sauce and balance sauce to pasta so it’s not dry.

Top with freshly grated locetteli cheese.