PENNE POMODORO
This Penne Pomodoro is the simplest tomato pasta recipe made with an easy, flavour-packed tomato sauce and fresh basil leaves. This recipe comes together in just 10 minutes making it perfect for busy weeknights or when you're short on time.
Provided by Emily Kemp
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and add a generous amount of salt. Cook the penne pasta until al dente (around 8-10 minutes).
- Put the oil, fresh and dried herbs and garlic in a skillet (frying pan) and saute the garlic until fragrant.
- Meanwhile, add the pureed tomatoes (passata) and tomato paste and stir to combine. Gently simmer the sauce until the penne pasta is al dente, about 8 minutes.
- Reserve 1 cup of pasta water, drain the rest and add the pasta to the sauce.
- Toss or stir the pasta to coat in the sauce, add a little splash of reserved pasta water to help emulsify the sauce. When coated add in some fresh chopped basil and stir, serve.
Nutrition Facts : Calories 410 kcal, Carbohydrate 84 g, Protein 15 g, Fat 2 g, SaturatedFat 1 g, Sodium 63 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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.
PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
PENNE RIGATE WITH TOMATO & BASIL
This is a dish I love to make with garden-fresh tomatoes and fresh basil. It is a delicous light spring/summer meal. Be sure to use a good quality olive oil and freshly grated cheeses.
Provided by CookingONTheSide
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix tomatoes, 1/4 cup of the Parmesan, 1/4 cup of the Romano, basil, garlic and oil.
- Add to hot pasta in large bowl; toss to coat.
- Sprinkle with remaining 1/2 cup cheese.
- Enjoy!
Nutrition Facts : Calories 541.3, Fat 19.5, SaturatedFat 8.2, Cholesterol 40.5, Sodium 545.7, Carbohydrate 66, Fiber 3.8, Sugar 1.7, Protein 25.1
PENNE RIGATE WITH BASIL CREAM POMODORO
Provided by Food Network
Time 1h15m
Yield 2 servings
Number Of Ingredients 26
Steps:
- Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
- When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.
- Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.
TOMATO BASIL PENNE PASTA
A Mediterranean-style family staple.
Provided by Elisa Stamm
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
- Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g
PENNE, TOMATO, AND MOZZARELLA SALAD
Garden fresh basil and summer sweet cherry tomatoes make this pasta salad a warm season favorite. Takes only a few minutes to put together, a quick summertime meal.
Provided by MARBALET
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
- Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 47.5 g, Cholesterol 21 mg, Fat 17.2 g, Fiber 3.8 g, Protein 17.5 g, SaturatedFat 5.2 g, Sodium 337.2 mg, Sugar 3.2 g
BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE
Of course you can use your favorite bottled pasta sauce of your choice to make this recipe, but it is really the sauce that makes this (do not omit the green bell pepper, I also add in a jalapeno pepper, seeded and finely chopped but that is optional) To save some time and to allow the flavors to blend I strongly suggest to prepare the sauce 1-2 days in advance and refrigerate, this sauce freezes well for up to 3 months. Do not over cook the pasta as it will cook even more in the oven...you will *LOVE* this!
Provided by Kittencalrecipezazz
Categories Penne
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
- Add in the tomato paste and stir for about 1 minute.
- Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
- Season with salt and pepper then remove the bay leaf.
- At this point you can cool then refrigerate for up to 2 days.
- Set oven to 350 degrees.
- Grease a medium casserole dish (or a 13 x 9-inch baking dish).
- In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
- To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
- Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
- Add in the cooked penne pasta; toss to combine with sauce and cheese.
- Transfer to baking dish.
- Bake for about 20 minutes.
- Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
- Delicious!
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- Meanwhile, begin preparing the marinara. Pour the tomatoes and purée into a bowl and crush with your hands or the the back of a spoon, then set aside.
- In a large cold skillet, add the extra-virgin olive oil and garlic cloves, and bring to medium heat. As the garlic begins to sizzle, stir occasionally, and cook until fragrant and golden, about 5 minutes. Monitor the heat so the garlic doesn't cook too quickly or burn.
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