PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL
During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.
Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
CAPRESE PASTA
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil.
- While the water comes to a boil, prepare the tomatoes: Halve the tomatoes crosswise, squeeze excess juice from the tomatoes into a bowl large enough to hold the pasta once it's cooked, chop the tomatoes, and add the chopped tomatoes to their juices in the bowl.
- Peel and mince the garlic if you want to use it, and add it to the tomatoes. Pour in the olive oil to tomatoes and toss to combine.
- Remove the leaves from the basil stems, stack them up, and cut them crosswise into ribbons .
- Add three-quarters of the basil to the tomatoes; set aside the rest to use as a garnish.
- Dice the mozzarella. Add half of the mozzarella to the tomatoes (it will melt a bit with the pasta) and reserve the rest to add at the end.
- Add enough salt to the boiling water to make it taste as salty as the sea (about 1 tablespoon salt to 2 quarts of water). Seriously, you want the water seasoned enough so that the pasta gets a bit of seasoning as it cooks and brings it to the whole dish.
- When the water boils, add the pasta and cook it until it's tender to the bite. Drain and quickly add the pasta to the bowl with the tomato mixture in it. Toss well to combine everything thoroughly-the heat from the pasta will melt the cheese a bit, the pasta will absorb a bit of the tomato juices, and the tossing will help emulsify the tomato juice and olive oil into a real sauce.
- Divide the pasta between 4 to 6 servings bowls and top with the remaining mozzarella and garnish with the remaining basil.
- Serve and enjoy.
Nutrition Facts : Calories 301 kcal, Carbohydrate 27 g, Cholesterol 30 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, Sodium 341 mg, Sugar 3 g, Fat 16 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
Categories Cheese Herb Pasta Tomato Appetizer Quick & Easy Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 6
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.
PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
TOMATOES WITH BASIL AND MOZZARELLA
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Wash and slice tops and bottoms of tomatoes; cut tomatoes into about three slices each.
- Slice the mozzarella very thinly; wash and dry the basil leaves.
- Arrange the mozzarella and basil on the tomato slices on three salad plates,and sprinkle with pepper.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 263 milligrams, Sugar 0 grams
PASTA WITH TOMATOES AND MOZZARELLA
Toss the classic combination of ripe tomatoes, fresh mozzarella, and fragrant basil with pasta shells for a dinner that comes together in under 30 minutes.
Provided by Sue Li
Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Lunch Mozzarella Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
- DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
PASTA WITH TOMATO AND MOZZARELLA
Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.
Provided by AaliyahsAaronsMum
Categories Low Cholesterol
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
- Reserve 3 tomatoes for later and roughly chop the rest.
- Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
- Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
- Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
- Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
- Cook the pasta as per the package instructions.
- When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
- Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.
Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36
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