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 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 FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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 SPINACH, SHRIMP, TOMATOES AND BASIL
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
- Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
- Sprinkle with remaining 2 tablespoons basil and serve.
PENNE WITH BROCCOLI & TOMATOES
Penne with broccoli and tomatoes makes for a delicious dinner recipe that is ready in just 30 minutes. This pasta dish gets its flavour from a chicken broth, sun-dried tomato, basil, garlic, onion and egg sauce. Top with freshly grated Parmesan cheese and enjoy!
Time 30m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Cook broccoli until tender-crisp. Drain pasta and broccoli and set aside.
- Combine broth, onion and garlic in large non-stick skillet. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
- Sprinkle cheese over top and serve.
Nutrition Facts :
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
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 CHERRY TOMATOES & FRESH BASIL
I found the basis for this recipe in a magazine somewhere. This is not a saucy dish, but it's healthy and yummy. Though the recipe calls for just a few basic ingredients, I've added veggies (mushrooms, broccoli) and chicken (Schwan's pre-cooked fajita chicken is really good in this--just thaw it out and throw it in!) to make it a full meal. It's easiest to cut everything up while the pasta water heats.
Provided by anonymous23
Categories Penne
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat water for pasta.
- Heat olive oil in large skillet and saute garlic for a minute or so.
- Add tomatoes, salt & pepper.
- Start cooking the pasta now.
- Cook tomatoes over medium heat for ~7 minutes.
- Add basil. (If you're adding additional ingredients, do so here.) Simmer 3-5 minutes (or until your veggies are as tender as you want them).
- **I've found that adding a little bit of pasta water to tomato mixture before you drain the penne really evens out the dish.
- Toss tomato mixture and parmesan with pasta. Serve with fresh Italian or French bread.
TOMATO BASIL PENNE WITH ZUCCHINI & GARLIC | BARILLA
Need a quick, tasty penne recipe for dinner? Try Barilla's wholesome penne pasta with zucchini, tomato, basil & garlic!
Provided by Barilla
Categories Blue Box
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add garlic and sauté 1-2 minutes or until garlic turns golden in color.
- Add zucchini to skillet and sauté for an additional 3 minutes.
- Add the tomatoes and basil; simmer 2 minutes, season with salt and pepper.
- Cook pasta according to package instructions.
- Drain pasta and toss with sauce.
- Sprinkle with cheese and serve.
PENNE WITH BROCCOLI AND TOMATOES
This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coook pasta according to package directions.
- Cook broccoli until tender crisp; drain and set aside.
- Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
- Add onion/tomato mixture.
- Sprinkle cheese over top and serve.
Nutrition Facts : Calories 542.8, Fat 14.3, SaturatedFat 6.6, Cholesterol 187.9, Sodium 562.9, Carbohydrate 83.4, Fiber 10.2, Sugar 4.7, Protein 23
PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE
Absolutely fantastic pasta dish. This dish is always a hit. I've been making it for about 10 years and I still get lots of requests for it. It is based on a recipe I found in "The California Wine Country Cookbook II" that I purchased on a visit to the Kenwood Vineyards. I usually serve with a Cesear Salad and Bruschetta.
Provided by Simply Chris
Categories Penne
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Saute the diced onion in olive oil over medium heat until the onions are translucent.
- Add the minced garlic and saute one minute longer.
- Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
- Add the salt and pepper to taste and reduce heat to low.
- Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
- Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
- Stir until the sauce has become creamy.
- Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
- Spoon pasta into serving bowl and garnish with whole fresh basil leaves.
PENNE WITH ITALIAN SAUSAGE, TOMATO AND HERBS
This is from Lighthearted Everyday Cooking, by Anne Lindsay. It is one of my favorite, quick pasta meals to make during the week. Hope you like it.
Provided by PennyG
Categories Penne
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat).
- Drain well; cut into thin round slices.
- In large pot of boiling water, cook pasta until tender but firm; drain and return to pot.
- In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes.
- Add garlic, tomatoes, basil and oregano;.
- Simmer uncovered for 10 minutes.
- Add cooked sausage.
- pour over pasta; toss to mix.
- Sprinkle with parsley, pepper to taste and parmesan if using.
- toss again and serve.
- enjoy.
Nutrition Facts : Calories 577.3, Fat 23.4, SaturatedFat 7.7, Cholesterol 43.1, Sodium 926.5, Carbohydrate 72, Fiber 10.8, Sugar 5.3, Protein 21.9
PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL
Steps:
- In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.
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
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