Farfalle With Tomato Herb Sauce Food

CREAMY ROASTED TOMATO FARFALLE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Fill a medium to large size pot halfway with water. Place over high heat. When the water comes to a boil, add in the pasta. Drain pasta when cooked al dente.
• Meanwhile add the remaining ingredients to a 9x12 pan.
• Bake in preheated oven for 10 minutes. Stir to combine and then bake a further 15 minutes.
• Remove from oven and stir in cooked pasta, bursting the tomatoes as you stir.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
• Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
• Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
• Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

FARFALLE WITH TOMATO SAUCE

Steps:

• Saute onion and garlic in olive oil for 2 minutes.
• Add tomato sauce and diced tomatoes.
• Stir in salt, pepper, basil, oregano, and cheeses.
• Simmer for 15 minutes.
• Stir in pasta.

FARFALLE WITH TOMATO HERB SAUCE

Steps:

• Heat the olive oil in a pan.
• Add garlic, peperoncino, basil, parsley and oregano.
• Sauté on low heat, then add the tomatoes and half of the broth.
• Add your fresh pasta and stir continuously adding the rest of the broth on medium heat until pasta is cooked and the liquid absorbed.
• Dress with Parmigiano and serve.

FARFALLE WITH HERB SAUCE AND WALNUTS

Steps:

• In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
• HERBED SAUCE FOR EVERYTHING
• YOGURT HERBED CHEESE
• 1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

FARFALLE WITH TOMATO-CHEESE SAUCE

Steps:

• Pour olive oil in a pan and heat it. When the oil begins to sizzle, add the garlic. Cook for about 1 minute, stirring constantly.
• Add the crushed tomatoes, salt, and sugar and stir again. Add crumbled/chopped feta to the sauce. Stir and cook over medium-low heat for about 18 minutes.
• Add the basil and cook for about 2 more minutes.
• Meanwhile, cook the pasta according to the package instructions. Drain the pasta, plate the pasta, and pour sauce on top of each serving. Sprinkle with parmesan cheese, if desired.

FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE

Steps:

• Cook Farfalle very al dente, and drain.
• Heat olive oil on medium high in a large saucepan.
• Add garlic and sundried tomatoes, and saute for 2-3 minutes.
• Add diced plum tomato, and saute for another 2-3 minutes.
• Add white wine, stir for a minute, then add bell pepper.
• Let reduce for another minute, and add farfalle.
• Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
• Serve.