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 WITH GARLICKY TOMATOES AND SALMON
Shake yourself out of a pasta rut with this simple, supremely flavorful recipe for penne with salmon. While the noodles cook in their own pot, you'll sauté juicy cherry tomatoes with garlic and then steam the salmon right in the same pan. The result is a fresh and flavorful seafood dinner that comes together in under 30 minutes.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta in a pot of salted boiling water 1 minute less than per package directions. Reserve 1 cup pasta water; drain. In a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter.
- Add garlic and red-pepper flakes; cook 30 seconds. Add tomatoes and wine; bring to a boil. Cook until tomatoes burst and liquid is slightly reduced, 6 to 7 minutes. Season fish with salt and pepper; nestle into skillet. Cover, reduce heat to medium, and cook until just opaque, 4 to 5 minutes. Transfer fish to a plate.
- Add pasta, cheese, and remaining 1 tablespoon butter to skillet with tomatoes; stir over low heat, adding reserved pasta water as needed to create a sauce. Season to taste. Serve with fish, parsley, and more red-pepper flakes.
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
PENNE WITH GORGONZOLA AND TOMATOES
Provided by Shelley Berger
Categories Pasta Tomato Kid-Friendly Blue Cheese Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, using spoon, beat butter with Gorgonzola until blended.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
FRESH TOMATO AND GARLIC PENNE FOR TWO
Make dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.
Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
PENNE PASTA WITH TOMATOES AND GORGONZOLA
This is a great pasta dish if you like Gorgonzola cheese. Combined with the tomatoes and basil, it makes a wonderful dish. We enjoy it with a crisp green salad, or spinach salad, and garlic sticks.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large heavy skillet over medium heat.
- Add chopped onion and garlic and saute until clear, about 8 minutes.
- Stir in chopped tomatoes and basil.
- Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, beat the butter with the Gorgonzola with a spoon, until blended.
- Cook pasta until just tender, but still firm to the bite; drain well.
- Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce.
- Add sauce to pasta and stir to coat.
- Season with salt and pepper to taste.
- Sprinkle with cheese and serve.
PENNE WITH TOMATOES BASIL AND GARLIC
Provided by Moira Hodgson
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the penne in boiling salted water and drain when al dente.
- Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 90 grams, Fat 9 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 6 grams
GARLICKY PESTO SALMON WITH PENNE
This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.
Provided by Danii
Time 30m
Yield 8
Number Of Ingredients 13
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 and rinse with cold water; set aside.
- Meanwhile, cut salmon into small pieces.
- Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
- Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
- Sprinkle with Parmesan cheese and parsley and serve hot.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 46 g, Cholesterol 128.6 mg, Fat 34.3 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 18.5 g, Sodium 484.3 mg, Sugar 2.6 g
PENNE WITH VODKA CREAM AND SMOKED SALMON
Make and share this Penne With Vodka Cream and Smoked Salmon recipe from Food.com.
Provided by Parsley
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in salted water according to package directions to al dente. Drain and keep warm.
- Meanwhile, in a large saucepan over medium heat, simmer the marinara sauce, dill and vodka for 15 minutes. Add the salmon pieces, peas and cream and heat through.
- Pour sauce over pasta and serve.
Nutrition Facts : Calories 495.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 46.8, Sodium 602.7, Carbohydrate 71.3, Fiber 10.5, Sugar 6.3, Protein 15.3
PENNE WITH TOMATOES, OLIVES AND CAPERS
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.
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- In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving 11/4 cups of the cooking water.
- Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil. Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes. Transfer the salmon to a plate and pour off the oil in the skillet.
- Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper. Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds. Add the tomatoes and cook until just softened, 2 to 3 minutes. Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes. Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes. Add the salmon to the skillet and break it up into chunks. Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the basil, transfer the pasta to bowls and serve.
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