Garden Fresh Tomatoes And Herbs Pasta Food

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

GARDEN FRESH TOMATOES AND HERBS PASTA

Steps:

• Bring water to a boil and add pappardelle nest pasta and cook as directed on package (drain when finished cooking)
• While pasta is cooking prepare your fresh tomatoes and herbs
• In a large skillet heat the olive oil over medium heat
• Chop the onion
• Mince the garlic cloves
• Dice the tomatoes
• Mince the herbs
• Add the onion and garlic cloves to the olive oil and cook until tender and opaque
• Add the tomatoes and herbs and let simmer until the pasta is finished
• Gently lay a Pappardelle nest pasta on each plate and divide the fresh tomatoes and herb sauce evenly spooning over each pasta plate
• Serve with Parmesan cheese

ANGEL HAIR PASTA WITH TOMATOES AND FRESH HERBS

Steps:

• Bring a large pot of water to a boil and add salt.
• In a 12-inch pan, heat olive oil reserving 1/2 tablespoon to drizzle just prior to serving, and place over medium-high heat. Add garlic and cook, stirring for 2 minutes or until light golden. Add tomatoes and salt, and cook for 3 to 4 minutes or until some moisture from fresh tomatoes begins to evaporate.
• Cook pasta in the boiling water. Following manufacturer's suggested cooking time, cook until tender but just so (al dente). Drain and reserve about 1/3 cup of the pasta water and hold the drained pasta in the colander while finishing the dish.
• To the pasta pot, add the tomatoes, basil, parsley and 1/2 of the parmesan cheese. Toss to incorporate flavors and ingredients, adding the reserved 1/3 cup pasta water.
• Drizzle with the remaining olive oil and serve immediately. Pass the remaining parmesan and freshly ground black pepper, to be added to taste.

TOMATO GARDEN PASTA

Steps:

• Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
• Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
• Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

PASTA WITH FRESH TOMATO-HERB SAUCE

Steps:

• Combine first 7 ingredients in large bowl. Immediately add freshly cooked pasta. Toss well. Season generously with pepper and serve immediately.

FRESH HERB TOMATO SAUCE

Steps:

• Heat the olive oil in a sauce pan over medium heat.
• Add garlic, onion, and red pepper flakes (if using).
• Cook until onion is translucent (about 2 - 3 minutes).
• Add tomato sauce, water, and sugar.
• Bring to a boil and then reduce to a simmer for about 10 minutes.
• Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
• Remove from heat and enjoy!

FRESH TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

SPAGHETTI WITH FRESH TOMATO AND HERBS

Steps:

• Bring a large pot of salted water to the boil. Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. Slip off the skins and cut them in half through the middle. Poke out the seeds with your finger, and roughly dice the flesh. Warm a large ceramic or glass mixing bowl by rinsing it with hot water. Toss the tomatoes in the bowl with the olive oil, mixed herbs, parsley, and ricotta cheese.
• Bring the large pot of water back to a rolling boil, add the spaghetti, and cook until tender but still firm. Drain and add it immediately to the tomato mixture in the bowl. Sprinkle with the Parmigiano. Toss with tongs or two wooden spoons until the pasta is evenly coated. Add salt and freshly ground pepper to taste. Pass extra Parmigiano cheese at the table.