Pasta With Tomatoes And Basil Food

CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

CLASSIC TOMATO SPAGHETTI

Steps:

• Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
• Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
• Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
• Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
• Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
• Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
• Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
• Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
• Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
• Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
• Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

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.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

QUICK TOMATO, BASIL & GARLIC PASTA DINNER

Steps:

• Cook pasta according to directions on package.
• While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat.
• Don't let the garlic get brown.
• After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
• When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well.
• Add salt& pepper as you like, and serve topped with parmesan.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

TOMATO & BASIL SAUCE

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

FRESH TOMATO PASTA WITH BASIL

Steps:

• Gather the ingredients.
• Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate.
• Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes.
• Drain pasta and immediately toss with the tomato mixture.
• Serve immediately, sprinkled with Parmesan cheese.

ROASTED TOMATO AND BASIL PASTA

Steps:

• Preheat the oven to 200° C / 390° F and get a medium size baking tray ready.
• Halve the tomatoes and arrange them on the prepared baking tray, cut side up. Brush the exposed flesh with a little olive oil, sprinkle with dried basil, salt and pepper. Bake for about 20 minutes, until soft and juicy.
• Cook the pasta al dente following the packet instructions.
• Heat up a small frying pan on low-medium heat. Once hot, add the pine nuts and dry-roast them until golden, stirring them regularly as they tend to burn easily. Remove them from the pan and set aside.
• While the pine nuts are toasting, heat up 2 tbsp of olive oil in a large pan on a very low heat.
• Throw in the diced garlic and fry it on a very low heat, stirring frequently, until the garlic releases its aroma, but do not allow it to brown as it will taste bitter.
• Add the diced tomatoes, a couple of sprigs of basil, capers and white wine (or water if not using wine).
• Simmer gently for about 15 minutes so that the tomatoes to cook a little and excess moisture cooks out. Add a splash of more liquid (water or pasta cooking water) if the pan starts to look too dry while the tomatoes are still raw.
• Season with a pinch of chilli and black pepper and salt, but be careful, as, depending on the brand, the capers may provide enough saltiness. Remove the wilted basil from the sauce at the end of simmering.
• Once the sauce is ready, add the cooked pasta and oven roasted tomatoes to the pan. Toss the pasta in the sauce. Taste and adjust the seasoning.
• Serve topped with toasted pine nuts and shredded basil leaves.

PASTA WITH BRIE, BASIL AND TOMATOES

Steps:

• Put tomatoes, garlic, brie, oil, vinegar, salt and pepper into a large bowl and toss gently to combine.
• Cover and set aside at room temperature to let marinate for 2 to 3 hours.
• Bring a large pot of salted water to a boil.
• Add penne and cook until al dente, about 10 minutes.
• Drain well and transfer hot pasta to bowl with tomato mixture.
• Add basil and toss gently to combine. Serve immediately.

PENNE WITH TOMATOES AND BASIL

Steps:

• Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
• Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
• Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
• Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

CHERRY TOMATOES BASIL PASTA

Steps:

• Preheat a medium size skillet over medium low heat. Add a drizzle of olive oil ( or a splash of water, veggie stock or white wine for WFPB & Plantricious compliance) and sautee the garlic for about 30 seconds or so, just until it starts to release its aroma. Take good care not to burn it.
• Add the chili flakes and sliced tomatoes to the pan and hit them with a pinch of sea salt. Stir to combine. Cover with a lid and let them simmer until they start to burst and collapse.
• Squeeze the lemon over the tomato sauce and remove from heat. Season to taste or sea salt and stir in the fresh basil and remaining olive oil. (Remember to omit all oil for WFPB & Plantricious compliance).
• Meanwhile cook the pasta until al dente according to directions on the package. Make sure the pasta water is seasoned generously with sea salt and you do not overcook the noodles. Depending on the brand the capellini could be done as soon as it collapses in the water so make sure to test one right away.
• Drain the capellini and add them to the pan with the cherry tomato sauce. Using kitchen tongs make sure to coat them well without breaking.
• Serve with extra fresh basil on top + extra lemon wedges for garnish.

PASTA WITH FRESH CHERRY TOMATO, GARLIC, AND BASIL SAUCE

Steps:

• Cook pasta according to package directions, omitting salt and fat; drain, reserving 1/2 cup cooking water. Add pasta to a large bowl, and toss with 2 tablespoons of the Parmesan cheese. Set aside.
• Heat olive oil in a large high-sided skillet over medium-high. Add tomatoes, garlic, basil sprigs, salt, and pepper; cook, stirring occasionally, until tomatoes have started to burst and release their juices, 6 to 8 minutes. Remove and discard basil sprigs. Reduce heat to medium-low, and stir in sugar and 1/4 cup pasta water (Add up to 1/4 cup more cooking water to reach desired consistency; sauce should be loose enough to cover the pasta, but thick enough to cling a bit.) Serve warm pasta topped with tomato sauce, and sprinkle each serving with 1 tablespoon Parmesan cheese. Garnish with torn basil.

EASY FRESH TOMATO AND BASIL PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente (about 8-10 minutes) drain and toss the hot pasta with olive oil and garlic.
• Add in chopped tomatoes and basil; mix to combine, then season with salt and pepper.
• Serve with grated Parmesan cheese.

TOMATO AND BASIL PASTA

Steps:

• Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL

Steps:

• Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.