PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY
Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams
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
QUICK PENNE PESTO WITH TOMATOES
Ready Pasta Penne combines with basil pesto, cherry tomatoes, and fresh mozzarella to make this classic Italian dish that's just as tasty as it is timesaving.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 5m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.7 g, Cholesterol 24.1 mg, Fat 13.9 g, Fiber 4.7 g, Protein 18 g, SaturatedFat 5 g, Sodium 406.2 mg, Sugar 3.2 g
PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA
When putting together this super easy and tasty weeknight dinner recipe, be sure to use regular tomatoes instead of cherry or grape tomatoes. Regular tomatoes will release more abundant juices as you cook them, which is needed to give this dish it's simple, no-cook sauce. You'll also want to give your pasta enough time to soak up all the juices before serving - doing so only makes it taste better!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
- Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
- Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams
PENNE POMODORO
Fresh Pasta Recipe served over Penne Pasta
Provided by DinnerPlanner
Categories Dinner
Number Of Ingredients 8
Steps:
- In a medium sauce pan over medium heat, sauté onions in olive oil for about 6-7 minutes, adding the butter and garlic in the last two minutes.
- Add the can of tomatoes to the pan and break up tomatoes using a spatula. Sprinkle tomatoes with salt.
- Simmer sauce gently for about 20 minutes. You can cook another 5-10 minutes if desired to thiecken sauce more.
- Stir in fresh basil leaves. Serve over Penne pasta with freshly grated parmesan cheese.
- Cook penne according to package directions, drain and stir 1 additional tablespoon of butter if desired.
Nutrition Facts : Calories 174 kcal, Carbohydrate 20 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 35 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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!
EGGPLANT-TOMATO SAUCE W/PENNE PASTA
Make and share this Eggplant-tomato sauce w/penne pasta recipe from Food.com.
Provided by diana esposito
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Skin& chop eggplant.
- Peel garlic cloves.
- Saute garlic cloves& eggplant and 2 teaspoons kosher salt in oil until oil is pretty much soaked up (not too long).
- Put can of tomatoes in pan with eggplant& garlic.
- Cover and simmer on low approx 20 minutes or until eggplant is soft.
- Spoon mixture out into blender and blend-- you may have to do this in stages as it may not all fit into one blender.
- Result will be an orange colored smooth sauce.
- Add fresh ground black pepper to taste.
- Keep sauce warm while you boil water for pasta.
- Make pasta and toss with eggplant sauce, serve immediately with freshly grated pecorino romano cheese.
Nutrition Facts : Calories 603.6, Fat 16.4, SaturatedFat 2.3, Sodium 15.1, Carbohydrate 107.9, Fiber 19, Sugar 6.6, Protein 11.9
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