PASTA POMODORINI
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
- When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.
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 POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
SPICY POMODORO WITH FUSILLI LUNGHI
Giada's spicy pomodoro comes together with ease thanks to having a stocked pantry of versatile Italian ingredients.
Provided by Giada De Laurentiis
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, set a large skillet over medium-high heat. Add the olive oil to the pan. After about 30 seconds to allow the oil to heat up, add the Condi Spaghettata spice mix to the pan. Stir frequently for about 5 minutes, adjusting the heat if necessary to maintain a light simmer. Once the spice mix is fragrant and lightly toasted, carefully add the canned tomatoes and their juices to the pan, and set the heat to medium. Stir occasionally for 3 to 4 minutes, lightly popping and breaking up the tomatoes with the back of a wooden spoon. Add the two tablespoons of butter and swirl the pan until it combines fully with the tomato mixture.
- Drain the cooked pasta, reserving ½ cup of the pasta water. Add the pasta directly to the tomato mixture. Add the grated Parmesan to the pasta, and the reserved pasta water. Mix together until the cheese has melted, and serve hot. Serve with extra Parmesan if desired.
Nutrition Facts : ServingSize 4, Calories 670
PASTA POMODORINI
I saw Michael Chiarello prepare this on his show and I had to have the recipe. My cherry tomato plants are PLUM FULL and I will need all the cherry tomato recipes I can find. This one has been added to the list.
Provided by SkinnyMinnie
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
- Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
- Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
- Add the basil and season with salt and pepper.
- When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the warm pot off the heat.
- Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
- Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.
Nutrition Facts : Calories 464.2, Fat 15, SaturatedFat 2.1, Sodium 10.8, Carbohydrate 69.8, Fiber 3.9, Sugar 4.3, Protein 12.5
PASTA POMODORINI - EVOO, TOMATOES, HERBS & SPICE!
This recipe is one my daughter made with her Girl Scout group at "A Kid's Kitchen". It sweet & spicy. Make it as spicy as you like. The heat seems to be tamed some by the sweet tomatoes. I really enjoy this simple dish Although it calls for fresh basil, I use a dried Italian herb blend. For the most part the amounts are flexible. Use more or less of your favorite ingredients. This recipe is very forgiving and easy to stretch. I'm posting for my own safe keeping cuz my copy is getting pretty battered! Enjoy!
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook al dente according to package directions.
- While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
- Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
- Add the red chili flakes, cook for 30 seconds
- Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
- When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
- Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
- Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
- Drizzle with olive oil, if desired.
- Serve immediately with a salad, crusty bread and WINE!
Nutrition Facts : Calories 516.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 201.7, Carbohydrate 70.1, Fiber 3.8, Sugar 4.5, Protein 17.2
PASTA ALLE MANDORLE E POMODORINI SECCHI DI SANTA MARIA AL BAGNO
...in the Manner of Saint Mary of the Bath.
Yield serves 4
Number Of Ingredients 11
Steps:
- With a mezzaluna or a very sharp knife, mince the garlic and the zest to a paste.
- In a sauté pan over a medium flame, heat the olive oil and add the almonds, sautéing them a minute or two in the oil, taking care not to let them get too dark. Remove from the flame and add the garlic/orange paste and the crushed chile, stirring them about and permitting them to scent the oil and the almonds. Set the pan aside.
- In a small saucepan, heat the wine and add the sun-dried tomatoes and the dried olives, bringing the mixture just to a simmer. Remove the pan from the flame, cover it, and permit the tomatoes and the olives to plump up a bit for 10 minutes. Remove the tomatoes and the olives with a slotted spoon and add them to the sauté pan with the almonds. Reduce the remaining wine over a lively flame to a tablespoon or so and add it to the sauté pan.
- Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet. Transfer the pasta to a large, shallow, warmed bowl, tossing it with the just rewarmed sauce, coating each strand. Strew the pasta with a few torn leaves of basil and present it with good red wine.
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