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.
BLACK CHERRY TOMATO PASTA SAUCE
Recipe for my Black Cherry toms. Adapted from here http://thefoodaddicts.com/pasta-with-black-cherry-tomato-sauce/ Gorgeous step by step photos to be seen at the main page. Times & Qty are currently estimates until I make this.
Provided by Satyne
Categories Sauces
Time 50m
Yield 1 400g jar
Number Of Ingredients 10
Steps:
- Heat the oil over medium heat in a medium saucepan.
- Add the tomatoes and heat until they burst.
- Stir in all ingredients up to the cheese and let simmer, covered for 20-30 minutes.
- Add the parmesan cheese and remove from heat. Let the cheese melt before serving.
- Serving suggestion is to serve with chicken on angel hair pasta, with basil leaves.
CHERRY TOMATO SAUCE WITH LEMON
A recipe taken in Coup de Pouce, September 2004. Posted for ZWT4. This sauce is perfect with chicken or fish croquettes. Also on pasta or pork chops.
Provided by Boomette
Categories Sauces
Time 14m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat oil at medium-low heat. Add garlic, half of the parsley, salt and pepper and cook, while stirring, for about 2 minutes or until garlic begins to smell.
- Add cherry tomatoes, lemon zest and sugar and keep on cooking at medium-high heat, stirring, for about 2 minutes or until cherry tomatoes have softened. Add lemon juice and remaining of parsley and stir.
ROASTED CHERRY TOMATO PASTA
Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
Provided by Scott Koeneman
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
- Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
- When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
- Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
- Serve topped with Pecorino Romano cheese.
Nutrition Facts : Calories 347 calories, Carbohydrate 49.3 g, Cholesterol 27.5 mg, Fat 10.2 g, Fiber 9.8 g, Protein 17.9 g, SaturatedFat 4 g, Sodium 504.4 mg, Sugar 2.7 g
CHERRY TOMATO SAUCE WITH PENNE
The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
- Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
- Puree tomato mixture with a stick blender until sauce is smooth.
- 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 and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
Nutrition Facts : Calories 475 calories, Carbohydrate 76.2 g, Cholesterol 8.8 mg, Fat 12.3 g, Fiber 4.3 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 204 mg, Sugar 3.4 g
PASTA PRIMAVERA WITH CHERRY TOMATO SAUCE
L love this no nonsense sauce, whether it's spooned over plain pasta or simple grilled chicken. I always make mine with full flavoured vine ripened tomatoes for the best result.
Provided by Lene8655
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
- Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
- Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.
Nutrition Facts : Calories 407, Fat 4.5, SaturatedFat 1.1, Cholesterol 73.5, Sodium 42.4, Carbohydrate 77.7, Fiber 6.5, Sugar 9, Protein 16.3
SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE
A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
- Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.
Nutrition Facts : Calories 613 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
SPICY AND SAUCY CHERRY TOMATO PASTA
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
- Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
- Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
- While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
- Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
- Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.
SAUTEED CHERRY TOMATO SAUCE
Another Sara Moulton recipe that will be made with some of the MANY cherry tomatoes that have come out of my garden!!
Provided by SkinnyMinnie
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Puree the garlic in a food processor fitted with the chopping blade.
- Add onion and pulse 3-4 times, until finely chopped.
- Heat oil in a large skillet over high heat until hot.
- Reduce heat to medium and add the onion and garlic.
- Cook, stirring occasionally, until they are softened, about 5 minute.
- Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
- Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
- Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
- Add salt and pepper to taste and serve with your favorite pasta or gnocchi.
Nutrition Facts : Calories 177.3, Fat 14, SaturatedFat 1.9, Sodium 13.3, Carbohydrate 12.8, Fiber 3.2, Sugar 7.1, Protein 2.6
BLACK OLIVE PASTA SAUCE.
Make and share this Black Olive Pasta Sauce. recipe from Food.com.
Provided by Tisme
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a deep pan, and add the garlic and chili and cook over a medium heat until they are a golden colour.
- Peel the tomatoes and chop roughly, add these to the pan, and season with the salt and pepper, cook over a low heat for about 20 minutes or until the sauce thickens.
- Before serving add the capers, olives and parsley.
- Serve with cooked pasta.
Nutrition Facts : Calories 297.5, Fat 31.7, SaturatedFat 4.1, Sodium 285.3, Carbohydrate 4.5, Fiber 1.6, Sugar 1.5, Protein 0.9
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CHERRY TOMATO PASTA SAUCE - ERREN'S KITCHEN
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4.9/5 (26)Total Time 30 minsCategory SauceCalories 377 per serving
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until just undercooked; reserve 2 cups of pasta water before draining. Drain the pasta and set aside.
- Add the tomatoes and season well with salt and add the pepper. Cook, stirring occasionally, until some of the tomatoes burst and release their juices to form a sauce, 6–8 minutes.
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- Heat oil in a large skillet over medium heat. Add garlic and red pepper; cook, stirring constantly, 1 to 2 minutes. Add tomatoes, salt, and black pepper. Cook, stirring constantly, 5 minutes. (If tomatoes stay whole during cooking, pierce each one with the tip of a knife to release juices; cook 1 or 2 more minutes.) Remove from heat; stir in basil.
- Divide pasta among serving bowls; top with tomato sauce, cheese, pine nuts, and additional black pepper, if desired.
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