Pasta Al Pomodoro Al Forno Food

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PASTA AL POMODORO AL FORNO



Pasta al pomodoro al forno image

Che vi devo dire... io per la pasta al forno ho proprio un debole! Saranno i miei ricordi d'infanzia con quelle enormi teglie fumanti racchiuse nelle tovaglie quadrettate immancabili nei picnic di quand'ero bambina e bastava pochissimo per essere felici! Ed allora eccomi anche oggi a raccontarvi la ricetta di una squisita Pasta al pomodoro...

Provided by lacucinadiloredana

Categories     Primi Piatti

Time 45m

Number Of Ingredients 8

320 g Pasta (il formato che preferite)
600 g Pomodori
250 g Mozzarella
50 g Parmigiano reggiano (grattugiato)
q.b. Olio extravergine d'oliva
1 spicchio Aglio
1 rametto Basilico
q.b. Sale

Steps:

  • Per prima cosa preparate il sugo con i pomodori freschi: lavate i pomodori e tagliateli a piccoli pezzi. Fate soffriggere leggermente in una casseruola lo spicchio d'aglio con 2 cucchiai di olio evo. Aggiungete i pomodori, regolate di sale e lasciate cuocere il sugo per circa 10-12 minuti aggiungendo qualche cucchiaio di acqua e rigirandolo di tanto in tanto. In ultimo aggiungete qualche fogliolina di basilico fresco.
  • Fate cuocere la pasta, il formato che preferite, in abbondante acqua salata. Io ho utilizzato delle mezze penne rigate, ma adoperate pure il formato di pasta che preferite, verrà sempre buonissima. Scolatela al dente e conditela in una ciotola con il sugo di pomodoro.
  • Preriscaldate il forno a 190°. Versate la metà della pasta condita in una pirofila. Coprite con la mozzarella a fette, una spolverata di parmigiano grattugiato e la restante pasta al pomodoro. Spolverata con abbondante parmigiano e fate cuocere la Pasta al pomodoro al forno nel forno caldo per circa 16-18 minuti.

PASTA AL FORNO



Pasta al Forno image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper
4 cups all-purpose flour, or more as needed
6 eggs
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt

Steps:

  • For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
  • For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
  • Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
  • For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
  • For the pasta al forno: Preheat the oven to 350 degrees F.
  • Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
  • Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

PAPPA AL POMODORO



Pappa al Pomodoro image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
2 tablespoons extra-virgin olive oil, plus extra for serving
1 pound ripe tomatoes, peeled and diced
Basil leaves, chopped, plus extra for serving
Salt
Pepper
1 quart chicken or beef stock, boiling
12 ounces stale homemade or stale Italian bread, thinly sliced

Steps:

  • Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.

PASTA AL POMODORO



Pasta Al Pomodoro image

Make and share this Pasta Al Pomodoro recipe from Food.com.

Provided by mwolach

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 medium onion, minced
4 garlic cloves, minced
1 pinch crushed red pepper flakes
1 (28 ounce) can crushed peeled tomatoes
3 large fresh basil sprigs
12 ounces spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated parmesan cheese

Steps:

  • Heat extra-virgin olive oil in a 12" skillet over medium-low heat.
  • Add minced onion and cook, stirring, until soft, about 12 minutes.
  • Add garlic and cook, stirring, for 2-4 minutes.
  • Add crushed red pepper flakes; cook for 1 minute more.
  • Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
  • Remove pan from heat, stir in basil sprigs, and set aside.
  • Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
  • Drain pasta, reserving 1/2 cup pasta cooking water.
  • Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
  • Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
  • Remove pan from heat; add butter and cheese; toss until cheese melts.
  • Transfer to warm bowls; serve with more cheese, if desired.

POMODORO (AL FORNO'S TOMATO SAUCE)



Pomodoro (Al Forno's Tomato Sauce) image

Make and share this Pomodoro (Al Forno's Tomato Sauce) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 35m

Yield 6 cups

Number Of Ingredients 6

1/2 cup extra virgin olive oil
1 tablespoon minced fresh garlic
1/2 teaspoon fine sea salt
1 cup dry white wine
1 cup homemade chicken stock
5 cups chopped canned tomatoes, with their juices

Steps:

  • Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
  • Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
  • As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
  • Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
  • Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

PASTA AL POMODORO



Pasta al Pomodoro image

Pomodoro, the Italian word for tomato, comes from pomo d'oro ("golden apple"), and also refers to this sauce. A good pomodoro leans into the inherently savory, umami-rich flavor of the tomatoes, so use the best ones you can find. Any combination of low-water, high-flavor tomatoes like plum, grape, cherry and Campari, cooked down to their purest essence, makes for the most vibrant result. Thin spaghetti works best here, as its airy bounciness catches the pulpy tomato sauce beautifully, but regular spaghetti would taste great, too. Add basil at the end, if you'd like, or a dusting of cheese, but a stalwart pasta al pomodoro made with peak-season tomatoes needs neither.

Provided by Eric Kim

Categories     dinner, lunch, pastas, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1/2 cup extra-virgin olive oil
4 large garlic cloves, lightly crushed and peeled
3 pounds ripe tomatoes (any mix of plum, grape, cherry and Campari), coarsely chopped
Salt
1 pound thin spaghetti

Steps:

  • Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).
  • Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.
  • Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.
  • Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.
  • Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately.

PASTA AL POMODORO (TIA'S TAKE ON BASTA PASTA'S RECIPE)



Pasta Al Pomodoro (Tia's Take on Basta Pasta's Recipe) image

Basta Pasta was a great italian place in San Francisco . Sadly they went out of business a few years ago. Lucky for me when I was visiting the last time I asked the chef for the recipe, it came back on a greasy slip of paper with the basic ingredients and no amounts! I've only recently in the past few years enjoyed cooking so decided to give it a whirl! It tastes almost identical to theirs with much tweaking. The biggest thing with this is to use the BEST ingredients you can, i.e. tomatoes, wine, fresh basil. Its really easy to make so don't let the list of ingredients scare you away. For the pasta I have used fetticini, vermiccili, capelini etc...all taste great...cause of the sauce ;-) Cooking time is including the simmering of sauce.

Provided by Thea

Categories     European

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

olive oil, for cooking
2 medium onions, chopped
4 teaspoons minced garlic
1 (28 ounce) can Cento Italian tomatoes
4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic
1 cup red wine, good quality (I use a Cabernet Sauvignon)
1 1/2 cups low sodium chicken broth
12 basil leaves, washed and chopped or 1 1/2 teaspoons dried basil
3 pinches red pepper flakes
1 tablespoon vodka (optional)
1 tablespoon sugar (optional, we like our sauce on the sweeter side)
3 teaspoons pesto sauce (see note below)
1 1/2 teaspoons italian seasoning
1 pinch sea salt or 1 pinch kosher salt
8 tablespoons chilled unsalted butter
1/4 cup whipping cream
1/4-1/2 cup parmesan cheese, freshly grated

Steps:

  • In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
  • Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
  • The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
  • Add the chilled butter (butter will thicken sauce slightly) and stir through.
  • Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
  • Add drained cooked pasta to pan and mix throughly and heat through.
  • Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
  • Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 11

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

Steps:

  • Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
  • Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
  • Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
  • Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
  • Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

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