BRUSCHETTA AL POMODORO
A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.
Provided by Ada
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes.
- Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven. Spread the tomato mixture on the slices. Broil 2 to 3 minutes, or until the mixture is hot but not cooked.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 23 g, Fat 1.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 244.9 mg, Sugar 2.1 g
OLIVE GARDEN BRUSCHETTA AL POMODORO
Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
- When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.
BETTER THAN OLIVE GARDEN PASTA POMODORO
I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.
Provided by Vina7737
Categories European
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over high heat and add garlic; saute for 30 seconds.
- Add tomatoes, salt, and pepper.
- Saute for another 30 seconds, stirring constantly.
- Remove from heat.
- Add cooked pasta and chopped basil.
- Toss gently.
- Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
- Serve immediately and pass the last 2 oz. of grated parmesan.
Nutrition Facts : Calories 1205.3, Fat 46.8, SaturatedFat 14.2, Cholesterol 50, Sodium 902.7, Carbohydrate 148.8, Fiber 11.1, Sugar 17.1, Protein 48.5
SPAGHETTI ALLE OLIVE E POMODORO
Translation: Spaghetti with Olives and Tomatoes. This makes a delicious quick and delicious dinner for 4.
Provided by PaulaG
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
- Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
- Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
- Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
- Serve immediately with fresh crusty bread.
EGGS AL POMODORO
A simple Sunday brunch or, if you're like me, a go-to gourmet breakfast, my version of eggs al pomodoro is inspired by the prix fixe at Lil' Frankie's. Flavored with spicy Italian sausage and infused with earthy rosemary, the salty tomato sauce luxuriously balances out the sweet poached eggs. Enjoy with a fresh cup of hazelnut coffee or a Bloody Mary.
Provided by ericjoonhokim
Categories Breakfast
Time 15m
Yield 2-3 eggs, 1 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil.
- Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water).
- Gently crack an egg into the bath and lower the heat.
- Add another and repeat until they're all in the pot.
- Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing).
- Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step.
- For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it.
- For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly.
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