PASTA WITH FRESH CHERRY TOMATO, GARLIC, AND BASIL SAUCE
This fresh and light entrée is surprisingly satisfying thanks to fiber-filled gluten-free pasta and the delicious combination of juicy, ripe tomatoes, herbs, and salty cheese. Tossing the hot pasta with some of the cheese before topping it with sauce is the key to ensuring as many noodles as possible are coated with cheesy goodness throughout.
Provided by Marianne Williams
Time 15m
Yield Serves 6 (serving size: about 1 1/2 cups pasta, 3/4 cup tomato mixture)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat; drain, reserving 1/2 cup cooking water. Add pasta to a large bowl, and toss with 2 tablespoons of the Parmesan cheese. Set aside.
- Heat olive oil in a large high-sided skillet over medium-high. Add tomatoes, garlic, basil sprigs, salt, and pepper; cook, stirring occasionally, until tomatoes have started to burst and release their juices, 6 to 8 minutes. Remove and discard basil sprigs. Reduce heat to medium-low, and stir in sugar and 1/4 cup pasta water (Add up to 1/4 cup more cooking water to reach desired consistency; sauce should be loose enough to cover the pasta, but thick enough to cling a bit.) Serve warm pasta topped with tomato sauce, and sprinkle each serving with 1 tablespoon Parmesan cheese. Garnish with torn basil.
Nutrition Facts : Calories 423, Carbohydrate 50 g, Fat 19 g, Fiber 13 g, Protein 22 g, SaturatedFat 3 g, Sodium 528 mg, Sugar 11 g, UnsaturatedFat 15 g
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
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
FRESH CHERRY TOMATO WITH BASIL AND MOZZARELLA PASTA
I have found this to be an excellent way to serve whole wheat pasta. Of course you could use regular pasta if you prefer. Using cherry or grape tomatoes add a lot of flavor to this simple recipe. Throwing it together takes only minutes and makes a great weekday meal! Serve either as a hot meal or cold as a salad.
Provided by Bev I Am
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring pot of water to boil; cook penne according to package directions.
- While pasta is cooking, in a large bowl, combine tomatoes, mozzarella, minced garlic and basil.
- Add olive oil, season with salt and freshly ground black pepper.
- Drain penne; add to tomato mixture and combine.
- Serve immediately, or refrigerate and and serve chilled as salad.
Nutrition Facts : Calories 942.3, Fat 68.2, SaturatedFat 15.2, Cholesterol 44.9, Sodium 374.9, Carbohydrate 64.6, Fiber 8.8, Sugar 6.5, Protein 25.4
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- Begin by boiling a pot of water for the pasta and season liberally with kosher salt. Cook linguini according to directions, until al dente. About 8-9 minutes.
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