Penne With Tomatoes And Two Cheeses Food

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 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!

TOMATO BASIL PENNE PASTA

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.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

Steps:

• Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
• Add onion and garlic and sauté for a few minutes until onion is translucent.
• Add tomatoes, basil and crushed red pepper.
• (See note below about the pepper).
• Crush tomatoes with a potato masher to break into smaller pieces.
• Add broth and bring to a boil.
• Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
• This will take about an hour.
• Season to taste with salt and pepper.
• When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
• Drain pasta and toss with remaining 3 tablespoons of olive oil.
• Stir in pasta mixing thoroughly.
• Mix in Havarti cheese.
• Pour into 13x9/2-inch glass baking dish.
• Sprinkle top with olives and then the Parmesan cheese.
• Bake at 350° until heated thoroughly, about 30 minutes.
• Sprinkle with fresh basil before serving.
• Note: Use your best judgment about the crushed red pepper.
• I found 1 1/2 teaspoons quite spicy.
• My whole family can enjoy this dish if I only use 1 teaspoon.

PENNE PASTA BAKE WITH TOMATOES AND MOZZARELLA CHEESE

Steps:

• Preheat the oven to 350 F / 180 C / Gas 4.
• Butter a 2 1/2- to 3-quart shallow baking dish or casserole.
• Cook the penne pasta in boiling salted water as directed on package; drain well and set aside.
• Taste and add salt and pepper.
• Serve and enjoy!

PENNE WITH TOMATOES, BASIL AND TWO CHEESES

Steps:

• Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
• While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
• Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.

PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
• Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
• Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
• Add onion and saute till tender, approx 3 minutes.
• Stir in garlic and saute 1 minute.
• Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
• Drain pasta and reserve 1/2 cup of pasta water.
• Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
• Season pasta to taste with salt-n-pep.
• Sprinkle with Goat cheese and shredded parm.
• Bon Appetite!

PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE

Steps:

• Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
• Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

PENNE PASTA WITH TOMATOES AND GORGONZOLA

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 TOMATO, BACON AND CHEESE SAUCE

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp. Spoon off all but 4 tablespoons drippings from pan. Add garlic to pan and stir 30 seconds. Add wine and scrape up any browned bits. Add tomatoes with juices, tomato paste, oregano and crushed red pepper. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Mix in 2 tablespoons parsley.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking water.
• Return pasta to pot. Add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking water by tablespoonfuls if mixture is dry. Mix in cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons parsley.

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 PASTA WITH TOMATOES AND CHEESE

Steps:

• Heat 3 Tbsp oil in pan.
• Saute onion and garlic.
• Mix in tomatoes, basil and ground red pepper.
• Bring to a boil, breaking up tomatoes.
• Add broth and boil.
• Reduce heat and simmer about 1 hour.
• (Can make this much ahead.) Cook pasta and drain.
• Toss with 3 Tbsp oil.
• Mix pasta with sauce and then mix in Havarti cheese.
• Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
• Bake in 375 oven about 30 minutes.
• ½ of this recipe will easily serve 4.

FRESH TOMATO AND GARLIC PENNE FOR TWO

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.

PENNE WITH TWO TOMATOES AND MOZZARELLA

Steps:

• Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
• Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.