Pasta With Mint Basil And Fresh Mozzarella Food

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA

Steps:

• Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
• Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PASTA WITH MINT, BASIL AND FRESH MOZZARELLA

Steps:

• In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
• In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
• Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
• To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.

TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
• Meanwhile, cook and drain pasta as directed on box.
• Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

PASTA WITH MINT AND PARMESAN

Steps:

• Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
• Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
• Place tomatoes in a bowl; season with sea salt and black pepper.
• Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
• Heat 1 tablespoon olive oil in a small skillet over medium heat.
• Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
• Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
• Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
• Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• Bring 4 quarts water to boil in large pot.
• Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
• Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL

Steps:

• Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• Bring 4 quarts water to boil in large pot.
• Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
• Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

PASTA WITH MOZZARELLA, MINT & FRESH TOMATO SAUCE

Steps:

• Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.
• Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
• When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Tear in the mozzarella and toss ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.