Penne With Tomatoes Olives Lemon And Basil Food

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 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

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.

TOMATO AND OLIVE PENNE

Steps:

• In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
• Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

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.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

PENNE WITH LEMON, RICOTTA AND BASIL

Steps:

• Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
• In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
• Moisten with some of the reserved pasta water to make a sauce-like consistency.
• Season to taste with salt and pepper.
• Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.

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.

PENNE WITH CHERRY TOMATOES & FRESH BASIL

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.

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.

CHERRY TOMATO AND KALAMATA OLIVE PENNE

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.