Penne With Tomato Pesto And Smoked Mozzarella Food

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA

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.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta 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.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

QUICK PENNE PESTO WITH TOMATOES

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
• Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
• Top with basil and pine nuts.

PENNE WITH TOMATO AND SMOKED CHEESE

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Reduce heat to medium; cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated.
• In 2-quart saucepan, heat Alfredo sauce over medium-low heat until warm. Stir in cheese until melted. Mix sauce, pasta and tomatoes. Pour into casserole.
• Bake uncovered about 30 minutes or until hot in center.

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA

Steps:

• In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta 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.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
• Transfer the tomato mixture to a large bowl.
• Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta, to taste, with salt and pepper and serve.

BAKED PASTA WITH SAUSAGE AND TOMATO PESTO

Steps:

• In a large Dutch oven over medium-high heat, add the sausage and onion.
• Cook, breaking sausage up with a spoon, for about 5 minutes, or until softened, stirring frequently to cook onion evenly.
• Add garlic and cook for 1 more minute.
• Add marinara sauce and reduce heat to medium.
• Simmer for 10 minutes, or until sauce begins to thicken.
• Stir in pesto and season with salt and pepper to taste. Set aside.
• Cook penne in a large pot of salted boiling water for about 10 minutes, or until al dente.
• Drain well.
• Preheat oven to 375 degrees F.
• Oil a 9-x-13-inch baking dish.
• Spread a thin layer of sauce over bottom of dish.
• In a large bowl, combine pasta with remaining sauce, the Gouda or mozzarella, 1/3 cup of the Parmesan, and spinach, mixing well.
• Spoon mixture into prepared dish and sprinkle with remaining 2/3 cup Parmesan over top.
• Bake for about 30 minute or until casserole begins to bubble and cheese is browned.
• Serve hot.

PENNE WITH TOMATOES, PESTO AND ARTICHOKES

Steps:

• Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.