Fresh Tomato And Lemon Pasta Food

FRESH TOMATO AND LEMON PASTA

Steps:

• Bring a large pot of salted water to a rolling boil.
• Add olive oil to a large skillet over medium heat. Cover with a lid. Cook tomatoes down for 10 minutes.
• While the tomatoes cook down, add the noodles to boiling water and cook until al dente.
• Smash the tomatoes down with a wooden spoon until a sauce is formed. Add a pinch of salt and the lemon juice. Stir to combine.
• Add the al dente noodles right into the sauce using tongs. Toss to combine. Adjust the salt to taste.
• Top with fresh chopped basil or parsley if you have it.

PASTA WITH TOMATOES AND LEMON

Steps:

• Place large pot of water on cook top to boil (follow package instructions for cooking pasta)
• Prepare all ingredients while waiting for water to boil.
• Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes in a large bowl, set aside.
• Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk.
• After all ingredients are prepared, add pasta to boiling water.
• When pasta is al dente, strain and pour over tomatoes. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve:)

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

FRESH TOMATO PASTA

Steps:

• Cook the penne according to the pack instructions. While the pasta is cooking, heat the oil very gently and add the chilli, if using, and the spring onions. Slowly cook the spring onion until wilted, then add the cherry tomatoes and sprinkle with the sugar. Turn up the heat and cook until the tomatoes are blistered.
• Drain the pasta and tip into a large bowl. Toss with everything from the tomato pan and the lemon juice. Serve in pasta bowls with grated parmesan.

CHERRY TOMATO AND LEMON SAUCE

Steps:

• In skillet, heat oil over medium low heat.
• Cook garlic, half the parsley and the salt and pepper til fragrant, about 2 minutes.
• Add tomatoes, lemon rind and sugar.
• Saute over medium-hig heat until tomatoes are softened, about 5 minutes.
• Mix in lemon juice and remaining parsley.
• Makes 1 cup.

LEMONY TUNA, TOMATO & CAPER ONE-POT PASTA

Steps:

• Heat the oil in a saucepan over a medium-low heat. Add the onion and a pinch of salt and fry gently for 7 mins or until softened and turning translucent. Add 350g of the tomatoes, the pasta and veg stock to the pan and bring to the boil, then reduce to a simmer and cook for 15 mins, uncovered, stirring occasionally. The tomatoes should have broken down and the pasta will be just cooked.
• Add the remaining tomatoes and bubble uncovered on a medium-high heat for 5 mins or until the liquid has reduced. Gently fold through large flakes of tuna, the mascarpone, parmesan, capers, lemon zest and parsley as well as salt and a generous grind of black pepper. Place a lid on the pan and leave to sit for 5 mins before serving in deep bowls.