LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
FETTUCCINE WITH SMOKED TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
- Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
- Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
- When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
- Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
- (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
GRILLED TOMATOES
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes, including our Grilled Tomato Linguine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Heat grill to high. In a bowl, toss tomatoes with oil and thyme; season generously with salt and pepper.
- Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.
- Return to bowl; cut into rough pieces with kitchen shears.
GRILLED SHRIMP & TOMATOES WITH LINGUINE
This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.
Nutrition Facts : Calories 445 calories, Fat 17g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 416mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
LINGUINE WITH CHICKEN AND SUN-DRIED TOMATOES
Provided by Molly Shannon Daum
Categories Chicken Pasta Poultry Tomato Sauté Quick & Easy Winter Bon Appétit Illinois
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
- Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.
GRILLED CHICKEN LINGUINE
My first Zaar recipe! Yummy, easy main course, only 15 minutesish to make! Add vegetables like fresh diced tomato (has to be fresh, canned will run), zucchini, sundried tomato or fresh broccoli if you like (steam and add toward the end--after milk). I would have done it but my DBF *hates* veggies. One idea would be to roast some Mediterranean type vegetables in the oven at 400 degrees for around 20 minutes with olive oil. Toss them into the dish.
Provided by Kikiloveshercop
Categories Chicken Breast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the linguine and set aside.
- Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
- Sweat the garlic in the olive oil for a couple minutes.
- Add the chicken breast strips, cook until warm throughout.
- Mix 3 tablespoons of cornstarch into the milk until blended.
- Add the mixture to the skillet and cook for just a minute.
- Put the the linguine into the skillet, over the sauce and chicken.
- Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
- Mix well, toss with grated parmesan and serve.
Nutrition Facts : Calories 1059.8, Fat 41.1, SaturatedFat 13.9, Cholesterol 128.5, Sodium 1153.9, Carbohydrate 110.3, Fiber 4, Sugar 3.4, Protein 59.1
GARLIC GRILLED TOMATOES
From How To Grill - tastes just like a bite of fresh tomato sauce. The picture of this is what sold me the cookbook! It's now one of my summertime BBQ favorites. We've been known to end up eating the whole recipe with just the two of us!
Provided by stacylu
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tomatoes in half crosswise.
- Season with salt and pepper.
- Peel and crush the garlic.
- Heat the oil in a small frying pan over medium heat.
- Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes).
- Pour garlic and oil into a heatproof bowl.
- Set up the grill and preheat to high.
- When grill is ready, brush some oil on the grill grate.
- Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes).
- Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes.
- Turn the tomatoes with tongs so they sit with the cut side facing up.
- Spoon the fried garlic into the tomatoes.
- Grill until the bottoms are nicely browned (3-5 minutes).
- Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme.
- Serve immediately.
PASTA WITH GRILLED TOMATO AND SCALLION SAUCE
Provided by Kristin Donnelly
Categories Pasta Tomato Mozzarella Grill Grill/Barbecue Green Onion/Scallion
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Oil the grates. Meanwhile, soak 1 bamboo skewer for 10 minutes. Thread the garlic on the skewer.
- Brush the scallions and the cut sides of the tomatoes with olive oil and season with salt and pepper.
- Grill the garlic and scallions over high heat, turning frequently, until blistered in spots and softened, about 2 minutes. Grill the tomatoes cut side down until nicely charred, about 2 minutes. Flip and grill until the skin starts to shrink, about 1 minute.
- Peel the garlic and finely chop, then transfer to a large bowl. Thinly slice the scallions crosswise and transfer to the bowl. Pull off the tomato skins, dice the tomatoes and add them to the garlic and scallions.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain. Add the hot pasta, the cheese and the 2 tablespoons of olive oil to the tomatoes and toss. Add the pasta water, little by little, if you need to loosen the sauce.
- Season the pasta with salt and pepper and serve immediately.
EARL'S MEDITERRANEAN LINGUINI
Earl's is a chain that was started in North Vancouver, British Columbia. I served for them for a few years and LOVE their food. This was one of my favourites and they've taken it off the menu. Thank goodness I was able to find a good copycat recipe on the net. It's so good you can even eat it cold!! I think I'll add marinated artichokes next time as a twist. Add some grilled chicken breast or shrimp if you want protein.
Provided by MamaConnerty
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add tomatoes, wine, garlic and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
- Meanwhile, cook pasta in large pot of boiling water until just tender.
- Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet. Toss over medium heat until sauce coats pasta. Season to taste with salt and pepper. Mount pasta in bowl and sprinkle with feta cheese.
Nutrition Facts : Calories 681.3, Fat 30.7, SaturatedFat 11, Cholesterol 50.1, Sodium 1238, Carbohydrate 76, Fiber 5.6, Sugar 8.9, Protein 21.1
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
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