PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
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.
PASTA AL POMODORO (TIA'S TAKE ON BASTA PASTA'S RECIPE)
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
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).
PASTA POMODORO
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
- Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
- Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.
PASTA AL POMODORO
Provided by Oliver Strand
Categories Pasta Tomato Christmas Vegetarian Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Lunch Fall Summer Christmas Eve Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
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-quart pot. Season with salt; add spaghetti or bucatini 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.
PASTA AL POMODORO FRESCO
Simplicity simplicity simplicity and flavor all in 15 minutes. Viva Italy!
Provided by lanapolitana
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil the pasta in salted water according to package direction until al dente.
- In the meantime, in a large skillet, add the olive oil. When the oil is hot, add the garlic slices and cook them at medium heat stirring often just until lightly golden. Next, add the cut tomatoes, salt and pepper and cook for about 5 minutes at medium high heat. Stir the sauce gently a few times. The sauce should not be soupy.
- Before removing the sauce from the heat, taste it for flavor. When the sauce is ready, add the fresh chopped basil, turn off the heat and stir one last time.
- Transfer the cooked strained pasta in the skillet, and toss gently making sure that the pasta is fully ncorporated with the sauce.
- When serving the pasta, for a delicious fragrant finishing touch, drizzle extra virgin olive oil, and add more fresh basil, fresh cracked pepper and fresh grated cheese on top of each plate.
PASTA AL POMODORO
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
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.
SPEEDY PAPA AL POMODORO
Make our papa al pomodoro, a thrifty Tuscan stew made simply from stale bread and tomatoes. It's really quick to make and perfect for using up stale bread
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.
- Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.
Nutrition Facts : Calories 270 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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