One Pot Caprese Pasta Food

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EASY ONE-POT CAPRESE PASTA



Easy One-Pot Caprese Pasta image

Simple pasta with cherry tomatoes, light cheese, and basil

Provided by Brooke Griffin

Yield Serves 6

Number Of Ingredients 12

12 ounces whole wheat rigatoni (I like Barilla)
1 (28-oz.) can crushed tomatoes with basil (I like Hunt's)
4 light string cheese sticks (I like Sargento), cut into 1/2-inch pieces
2 (10-oz.) container grape tomatoes, halved
1/2 small onion, diced
About 12 fresh basil leaves
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
About 6 fresh basil leaves, chopped, for garnish (optional)
6 tablespoons shredded Parmesan cheese (I like Sargento Artisan Blends), for garnish (optional)

Steps:

  • In a large pot, combine 3 cups of water, the pasta, crushed tomatoes, cheese pieces, grape tomatoes, onion, basil, garlic, salt, and pepper and stir to combine.
  • Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until the pasta has softened, 25 to 30 minutes. Much of the water will boil out.
  • Serve drizzled with balsamic vinegar. If desired, garnish with chopped basil and Parmesan.

PASTA POMODORO FOR TWO



Pasta Pomodoro for Two image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

One 28-ounce can whole, peeled San Marzano tomatoes
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, thinly sliced
Kosher salt
8 ounces high-quality dried mezzi rigatoni
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1/4 cup grated Pecorino Romano
1/4 cup fresh basil leaves, cut into chiffonade

Steps:

  • Puree the tomatoes using an immersion blender or food processor. Set aside.
  • In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
  • Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
  • Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
  • Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

ONE-POT CAPRESE PASTA



One-Pot Caprese Pasta image

This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. Place all the ingredients in the pot together, add enough water and simmer. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella after the pasta has finished cooking creates an almost instant cream sauce, coating each noodle with a hint of cheese.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 5 servings

Number Of Ingredients 11

3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes)
1 pound whole-wheat spaghetti
4 cups water
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon olive oil
1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn
1 cup shredded mozzarella
Salt and freshly ground black pepper
Shaved Parmesan cheese, optional

Steps:

  • Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
  • Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.

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