TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
- Meanwhile, cook and drain pasta as directed on box.
- Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
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.
BAKED SPAGHETTI AND MOZZARELLA
This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.
Nutrition Facts : Calories 724 g, Fat 27 g, Fiber 6 g, Protein 33 g
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
- Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
This recipe was included in an email that I received from the www.cookscountry.com website: Bored with your usual pasta and red sauce? We were, so we came up with this simple spin in which fresh mozzarella tempers the heat of spicy chili flakes. Here's what we discovered: Test Kitchen Discoveries Combine canned crushed and diced tomatoes for a rich flavor and thick texture. Flavor the sauce simply with red pepper flakes and minced garlic. Cook the pepper flakes along with the garlic in extra-virgin olive oil to intensify their flavor. Use fresh mini balls of mozzarella. If you can't find the small balls, larger balls can be cut into small cubes. Low-moisture mozzarella, the shrink-wrapped stuff, won't taste nearly as good in this dish. Liberally season the water in which the pasta is cooked; otherwise the pasta will taste bland. We recommend 1 tablespoon of salt per gallon of water. Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
Provided by senseicheryl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
- Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
TOMATO, BASIL AND CHEESE BAKED PASTA
For kids ages 12 to 16 years.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
- Preheat a deep, big skillet or a medium sauce pot over medium heat.
- Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
- Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
- Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
- Preheat your broiler to high and place a rack in the center of the oven.
- Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
FRESH CHERRY TOMATO WITH BASIL AND MOZZARELLA PASTA
I have found this to be an excellent way to serve whole wheat pasta. Of course you could use regular pasta if you prefer. Using cherry or grape tomatoes add a lot of flavor to this simple recipe. Throwing it together takes only minutes and makes a great weekday meal! Serve either as a hot meal or cold as a salad.
Provided by Bev I Am
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring pot of water to boil; cook penne according to package directions.
- While pasta is cooking, in a large bowl, combine tomatoes, mozzarella, minced garlic and basil.
- Add olive oil, season with salt and freshly ground black pepper.
- Drain penne; add to tomato mixture and combine.
- Serve immediately, or refrigerate and and serve chilled as salad.
Nutrition Facts : Calories 942.3, Fat 68.2, SaturatedFat 15.2, Cholesterol 44.9, Sodium 374.9, Carbohydrate 64.6, Fiber 8.8, Sugar 6.5, Protein 25.4
TOMATO AND BASIL PASTA
Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.
VERY EASY TOMATO BASIL MOZZARELLA PASTA
This recipe is very simple to make and very little prep work, works best with pretty fresh tomatoes and is cheap.
Provided by chef strats
Categories European
Time 25m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Start to boil water and while doing so cut up 4-5 cups of tomatoes into 1/2 inch cubes.
- Cut finely 3/4 cup of basil and 1/4 cup of parsley.
- Take tomatoes basil parsley and 4 cups of mozzarella and put in a large bowl, add desired amount of salt and pepper, pour in olive oil until the mixture is submerged and can marinate.
- By now the water should be boiled, so cook the 1lb of pasta while the mixture marinates.
- Drain pasta, put back in the pot, add the tomato basil mozzarella etc mixture, mix it around and let it sit so the cheese melts -- serve.
- Easy!
Nutrition Facts : Calories 1107.1, Fat 36.3, SaturatedFat 20.1, Cholesterol 118, Sodium 1702.3, Carbohydrate 139.5, Fiber 10.3, Sugar 17.2, Protein 56.1
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