Pasta Tomatoes Veggie Broth Olive Oil And Seasonings Details Below Food

PASTA, TOMATOES, VEGGIE BROTH, OLIVE OIL, & SEASONING RECIPE - (4.1/5)

Pasta, Tomatoes, Veggie Broth, Olive Oil, & Seasoning Recipe - (4.1/5) image

Provided by á-24918

Number Of Ingredients 11

Ingredients

12 ounces pasta (I used linguine)
1 (15 ounce) can diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Parmesan cheese for garnish

Steps:

Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

HERB-ROASTED OLIVES & TOMATOES

Herb-Roasted Olives & Tomatoes image

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

ONE POT TOMATO-BASIL PASTA

One Pot Tomato-Basil Pasta image

From Healthy Fitness Recipes: Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Provided by Heather 6

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces pasta (I used Linguine)
1 (15 ounce) can diced tomatoes with juice (I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large basil sprigs, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
parmesan cheese (to garnish)

Steps:

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 417.5, Fat 8.3, SaturatedFat 1.2, Sodium 159.6, Carbohydrate 73.3, Fiber 4.9, Sugar 6.5, Protein 12.7

FRESH TOMATO PASTA

Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories Main Dish Recipes Pasta

Time 22m

Yield 2

Number Of Ingredients 6

Ingredients

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g