CHERRY TOMATOES BASIL PASTA
This savory Cherry Tomatoes Basil Pasta dish is brimming with desire and screams of summer. Fresh Genoese basil, rustically torn or sliced, combined with sun gold and cherry tomatoes, for a sauce that bursts with flavor. It's garlicky, zesty, easy to make and gorgeously topped with purple basil leaves for garnish
Provided by Florentina
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Preheat a medium size skillet over medium low heat. Add a drizzle of olive oil ( or a splash of water, veggie stock or white wine for WFPB & Plantricious compliance) and sautee the garlic for about 30 seconds or so, just until it starts to release its aroma. Take good care not to burn it.
- Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse.
- Squeeze the lemon over the tomato sauce and remove from heat. Season to taste or sea salt and stir in the fresh basil and remaining olive oil. (Remember to omit all oil for WFPB & Plantricious compliance).
- Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
- Drain the capellini and add them to the pan with the cherry tomato sauce. Using kitchen tongs make sure to coat them well without breaking.
- Serve with extra fresh basil on top + extra lemon wedges for garnish.
Nutrition Facts : Calories 339 kcal, Carbohydrate 74 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
20 MINUTE CHERRY TOMATO AND BASIL ANGEL HAIR PASTA
This cherry tomato and basil angel comes together in under 20 minutes, making for a a delicious and super easy meal for your family!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a rolling boil.
- Add in a good handful of salt. Add pasta. Cook aldente or until pasta is slightly undercooked.
- Using tongs remove pasta from water into a colander. Reserve cooking liquid.
- While pasta is cooking, add garlic and olive oil to a very large skillet.
- Turn the heat on medium and cook until garlic becomes soft, about two minutes.
- Turn the heat to a medium-high and add tomatoes and salt. Cook two minutes.
- Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes - the tomatoes should be starting to burst. If they haven't gently push on them using the back of a wooden spoon. You only want about half to burst.
- Add pasta, cook another two minutes.
- Turn the heat off, add basil and parmesan cheese.
- Toss to coat.
- If needed add more starchy pasta water.
- Season to taste with salt and pepper.
- Serve with extra grated parmesan cheese.
Nutrition Facts : ServingSize 1 g, Calories 349 kcal, Carbohydrate 57 g, Protein 10 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 721 mg, Fiber 6 g, Sugar 30 g, UnsaturatedFat 7 g
CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by Julian
Categories Main Dish Recipes Pasta
Time 51m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
20-MINUTE CHERRY TOMATO BASIL PASTA
Disclosure: This post may contain affiliate links.Are you looking for a simple, flavorful pasta recipe? Look no further than this 20-Minute Cherry Tomato Basil...
Provided by Katelyn | Sugary Logic
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Cook the pasta according to the package instructions until al dente.
- In a large saucepan over medium heat, heat the olive oil. Add the garlic and cook until almost golden, keeping a watchful eye not to burn it. Stir in the red pepper flakes. Carefully add the tomatoes, cook until tender and slightly blistered. Turn off the heat.
- Add the cooked pasta and ⅓ cup of parmesan cheese, toss until fully incorporated. Finally, gently toss in the basil.
- Season with salt and pepper, to taste.
- Serve with additional parmesan cheese and fresh basil.
PASTA WITH BURST CHERRY TOMATOES
This recipe may seem like it calls for a lot of mint, but that's what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you'd rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
- Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
- Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
BURST CHERRY TOMATO PASTA
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Tomato Parmesan Basil Garlic Summer Vegetarian Soy Free Tree Nut Free Peanut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
- Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
- Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
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