TOMATO BASIL FETTUCCINE
Cherry tomatoes and fresh basil flavor this cheese and pasta main dish.
Provided by Land O'Lakes
Categories Pasta and noodles Tomato Basil Vegetable Pasta and noodles Main Course Herb Vegetable Main Course
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
- Cook fettuccine according to package directions. Drain.
- Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.
Nutrition Facts : Calories 490 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 1170 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Sugar grams, Protein 20 grams
SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS
Roasted Tomato Pasta with Basil and Toasted Garlic Breadcrumbs. This quick, easy, and flavorful spaghettini is tossed with roasted tomatoes, fresh basil, and topped with crazy delicious toasted garlic breadcrumbs! A delicious summer meal.
Provided by Laura / A Beautiful Plate
Categories Pastas, Risottos, and Grains
Time 40m
Number Of Ingredients 15
Steps:
- Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
- Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
- Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
- Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
- Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.
Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 53 g, Protein 11 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 440 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 16 g
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
WHOLE WHEAT FETTUCCINE WITH ROASTED TOMATOES, PEAS AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.
- Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.
- For the fettuccine: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
- In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.
- Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL
Make and share this Pasta With Roasted Garlic, Cherry Tomatoes and Basil recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
- Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
- Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
- Add pasta to the tomato mixture and toss with fresh chopped basil.
Nutrition Facts : Calories 674.8, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 303.6, Carbohydrate 109.4, Fiber 15.4, Sugar 5.5, Protein 17.2
ROASTED-TOMATO PASTA WITH BASIL
Use our Whole Roasted Tomatoes when making this family favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
- Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.
Nutrition Facts : Calories 485 g, Fat 17 g, Fiber 5 g, Protein 13 g
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- Preheat the oven to 350°. On a baking sheet, toss the tomatoes with 1/2 teaspoon of extra-virgin olive oil and 1/2 teaspoon of sea salt. Place the tomatoes in the oven and roast for 30 minutes, or until they are very soft. Meanwhile, cook the whole-wheat pasta in boiling salted water, according to package directions.
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