PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE
This is such a comforting dish for those cold winter nights. The Carnation 2% Evaporated Milk add a creaminess to the sauce without the added fat of cream. Tastes delicious, and simple to make.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
- Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
- Meanwhile, cook pasta according to package directions.
- Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
- TIPS: Sprinkle with Parmesan cheese.
- For another idea, try using other pastas such as gnocchi, tortellini or ravioli.
Nutrition Facts : Calories 260.6, Fat 3.5, SaturatedFat 0.5, Sodium 249.4, Carbohydrate 48.9, Fiber 3.7, Sugar 4.5, Protein 8.9
EASY PASTA WITH BELL-PEPPER AND TOMATOES
This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
- Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
- Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
- If you like it crispier, saute only for a couple of minutes.
- Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6
BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams
PASTA WITH PANCETTA AND TOMATO SAUCE
Provided by Giada De Laurentiis
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
- Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
PASTINA RISOTTO WITH ROASTED TOMATO AND PEPPER SAUCE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h15m
Yield approximately 48 small bites
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more.
- Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. (You can prepare the pasta to this point up to 8 hours ahead; refrigerate it until you are ready to finish the dish).
- Heat 2 tablespoons olive oil in a large pot over high heat. Add the garlic and saute until browned. Add the oregano and cook briefly to release its fragrance, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
- Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm.
- Note: If you don't have any small pasta shapes in the pantry, you can grind spaghetti in your food processor until it's reduced to short lengths.
- Put the rack in the center of the oven and preheat the broiler to high.
- Smash the tomatoes with your hands and put them and their juice to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
- Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating.
- Yield: about 4 1/2 cups
ROASTED RED PEPPER AND TOMATO PASTA SAUCE
My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.
Provided by KitchenKelly
Categories Sauces
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
- Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
- Place whole red pepper in dish and place in oven.
- Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
- Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
- Meanwhile, pour can of diced tomatoes in blender.
- Add balsamic vinegar, salt, sugar and red pepper flakes.
- Squeeze cloves out of garlic head (you can leave the skins on).
- Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
- Place pepper in blender.
- Puree mixture until blended.
- Stir in cornstarch.
- Heat up on stove when ready to eat or store in container and freeze for later.
TOMATO AND PEPPER PASTA BAKE
Easy pasta bake, that can be adjusted to whatever you have left over in the cupboard
Provided by PureMAK
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chopp all the vegetables and grate the cheese
- Shallow fry the onion until translucent. Add the pepper and when the pepper is soft add the rest of the vegetables. Leave them to cook slowly untill you get the desired consistency of the sauce.
- Mix the sauce with cooked pasta. Put thick layer of cheese on top. Place it in the hot oven for the cheese to melt.
BAKED PASTA WITH TOMATO, RED PEPPER, AND SWEET ITALIAN SAUCE
Make and share this Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
- Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
- Drain of most of the fat.
- Add the mushrooms and saute for 4 minutes.
- Add the garlic and saute for 1 minute.
- Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
- Add the cream, season with salt and pepper, and stir to combine.
- Cook for 3-5 minutes, or until the sauce begins to thicken.
- Taste and adjust for seasonings.
- Preheat the oven to 375°.
- Oil a 13 x 9 inch baking dish.
- Bring a large pot of water to a boil.
- Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
- In a medium bowl, combine the cheeses.
- Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
- Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
- Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
- Serve immediately.
Nutrition Facts : Calories 588.9, Fat 25.9, SaturatedFat 12.2, Cholesterol 71.3, Sodium 1641.4, Carbohydrate 68.9, Fiber 10.5, Sugar 12.2, Protein 22.5
TOMATO AND MUSHROOM PASTA
Pasta in a herby tomato sauce with sliced mushrooms.
Provided by Fishman_T
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Boil a kettle of water and score a large cross into each tomato. Place the tomatoes into the boiling water until the skin begins to peel. Remove the skin from the tomatoes.
- Place the tomatoes into a food blender to make the tomato puree.
- In a large frying pan or wok, add olive oil and fry the chopped onion until soft. Add the mushrooms and garlic and continue frying until the mushrooms are also soft.
- Poor in the red wine and continue frying for one minute. Add the tomato puree along with the herbs and simmer for 15-20 minutes until the sauce is of the desired consistency. Season with salt and pepper to taste.
- Cook the pasta in boiling water for around 4-5 minutes (depends on brand) and then stir into the sauce. Serve imediataly topped with parmesan.
PASTA WITH TUNA & TOMATO SAUCE
This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.
Nutrition Facts : Calories 553 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.52 milligram of sodium
BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES
This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.
Provided by Kendra Vaculin
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
- Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.
TOMATO & RED PEPPER SAUCE
Great with pasta or my meatballs or over chicken or fish
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so.
- Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!
PASTA WITH RED PEPPER SAUCE
Sometimes you need a break from ordinary pasta sauce. Sweet red pepper sauce replaces chunky meat sauce and cooks in less time. From Better Homes and Gardens. This sauce is even good over chicken!
Provided by FrVanilla
Categories Peppers
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut peppers lengthwise into quarters; remove stems, seeds and membranes. Place peppers, cut side down, on a large foil lined baking sheet. Add garlic cloves. Bake at 400 for 20 minutes or until peppers are tender and lightly browned.
- meanwhile, cook pasta according to directions on box.
- Add peppers, garlic and remaining ingredients (except salt) to a food processor. Blend until almost smooth. Transfer to a saucepan, add salt and heat over medium-low heat until heated through.
- Serve over pasta and top with parmesan cheese.
Nutrition Facts : Calories 281.5, Fat 1.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 58.6, Fiber 6.4, Sugar 11.2, Protein 10.6
PASTA WITH TOMATO & HIDDEN VEG SAUCE
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 20
Steps:
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
- Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
Nutrition Facts : Calories 381 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 0.35 milligram of sodium
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