PASTA POMODORO
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
- Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
- Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.
SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)
This is a basic recipe for authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic and basil. Toss with your favorite pasta or use for pizza, gnocchi and more.
Provided by SilviaG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 20.8 g, Fat 7.4 g, Fiber 4.8 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 303.6 mg, Sugar 2.4 g
PASTA POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
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PASTA POMODORO SAUCE WITH BASIL - FAMILYSTYLE FOOD
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5/5 (3)Total Time 30 minsCategory PastaCalories 181 per serving
- Put the oil and onion in a large saucepan and place over medium heat. Cook until the onion is soft, about 5 minutes, stirring. Add the garlic and stir until it smells good, 15-20 seconds.
- Add the tomatoes, 1-2 teaspoons salt, black pepper and sugar to the pan. Bring to a simmer, breaking up the tomatoes into pieces with a spoon. Cook uncovered 20 minutes or so, until the sauce has thickened slightly.
- Meanwhile, bring a large pot (5-6 quarts) water to a boil and add 3 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain well.
AUTHENTIC ITALIAN PASTA AL POMODORO RECIPE FOR THE BEST …
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4.4/5 (152)Total Time 1 hr 10 minsCategory Main, PastaCalories 200 per serving
- Start with the preparation of the tomato sauce. In a pan, pour the extra virgin olive oil together with the peeled clove of garlic cut in half. After 2 minutes of cooking over high heat, remove the garlic, add the peeled tomatoes, and season with salt;
- Cover with a lid and cook for at least 1 hour over very low heat: stir occasionally. Once cooked, puree the tomatoes in a food processor or blender to obtain a smooth and homogeneous sauce;
- Transfer the tomato sauce to the pan again, turn on the very low heat again and add the basil leaves. After a few minutes, you can turn off the heat, cover the sauce with a lid and keep it warm;
- Cook the pasta in plenty of boiling salted water, then drain it al dente directly in the sauce and keep heating at a lower flame for a few seconds;
QUICK PASTA POMODORO SAUCE RECIPE - CHEF BILLY PARISI
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Ratings 9Calories 87 per servingCategory Main
- Add the olive oil to a large pot over low heat and add in the onions and garlic and cook until translucent, about 10 minutes.
PASTA POMODORO SAUCE - FOODIECRUSH .COM
From foodiecrush.com
5/5 (61)Total Time 20 minsCategory Main CourseCalories 542 per serving
- Begin cooking the pasta noodles in boiling water seasoned with 1 tablespoon kosher salt for approximately 5 minutes. *NOTE: Reserve 2 cups of the pasta water to add to the sauce later. While the pasta is cooking, start the sauce.
- For the sauce, cut the tomatoes in half, then quarter the halves, and set aside. Heat 3 tablespoons of extra virgin olive oil in a large sauté pan over medium high heat, and add three of the garlic cloves to the oil. Tilt the pan so the garlic is immersed in the oil to flavor it as the garlic cooks. Cook until the garlic becomes fragrant and begins to color, then to avoid splatters, carefully add the tomatoes along with their juice to the flavored oil. Cook for 1-2 minutes, stirring and breaking apart the tomatoes as they cook. Pull out the garlic cloves and discard. Continue cooking the sauce for 6-8 more minutes where it will thicken and become creamy as it cooks. Tear the fresh basil leaves into pieces and add to the sauce when cooking is nearly complete.
- As the pasta is cooking, heat the remaining olive oil in a large sauté pan over medium high heat with the remaining garlic. Cook until lightly browned and remove the garlic and discard. Carefully ladle 1 to 1/2 cups of the pasta water 1/4 cup at a time into the garlic infused oil. Transfer the noodles to the pan and continue cooking the pasta for 1-2 more minutes or until the water and oil is absorbed. Divide the noodles among four plates, and top with the sauce. Garnish with more fresh basil and finish with a drizzle of extra virgin olive oil before serving. Or, toss the noodles with the sauce and serve family style
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