Penne With Two Tomatoes And Mozzarella Food

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.

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 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.

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, TOMATO, AND MOZZARELLA SALAD

Steps:

• Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
• Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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.

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.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

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.

PENNE WITH TOMATO, MOZZARELLA & ARUGULA PASTA

Steps:

• Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
• Chop tomatoes and toss with salt.
• Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
• Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
• While pasta is cooking, cut mozzarella into small pieces.
• Mix all ingredients with hot cooked pasta.
• Sprinkle with remaining arugula and red pepper flakes.

PENNE WITH GRAPE TOMATOES AND MOZZARELLA

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
• Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.

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 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.

CHICKEN PENNE WITH MOZZARELLA AND TOMATO

Steps:

• .Heat oven to 350°F.
• Cook pasta to al dente.
• Saute chicken in olive oil until done. Add garlic powder during cooking.
• Heat tomatoes in saucepan to boiling, reduce heat to medium and cook 5-8 minutes until liquid has evaporated.
• Melt butter in 9X12 glass dish in oven.
• When pasta is cooked, reserve 1 cup of starch water.
• Drain pasta and transfer to glass dish.
• Toss pasta until coated in melted butter.
• Slowly add Parmesan cheese and starch water until Alfredo sauce is made.
• Add tomatoes, mozzarella cheese and chicken to dish.
• Mix well.
• Bake at 350 F for approximately 30 minutes.

PENNE WITH TOMATO HERB CREAM SAUCE

Steps:

• Saute onion and garlic in oil.
• Add tomatoes, sugar, basil, oregano, salt.
• Bring to a boil, then simmer 20-25 minutes.
• Meanwhile, cook pasta.
• Stir cream into sauce and heat through.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
• Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
• Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

PENNE WITH WHITE BEANS, TOMATOES, AND BASIL

Steps:

• In a large skillet, heat oil over low heat; add in garlic; stir/saute for about 2 minutes or until the garlic begins to sizzle and turn golden.
• Add in the beans, tomatoes, basil, salt and pepper; stir to combine and until heated through.
• In a mixing bowl, combine the pasta, bean mixture, and reserved cooking water; toss.
• Sprinkle with cheese and serve.