ROASTED GARLIC AND TOMATO MOSTACCIOLI (COOKING FOR 2)
Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.
- Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.
- Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY
Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
- Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
- Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams
ROASTED TOMATO PENNE ALLA VODKA
Provided by Rachael Ray : Food Network
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.
- Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12 to 15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.
- Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.
- Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.
- When you are ready to serve, preheat the oven to 375 degrees F.
- Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.
- Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
ROASTED GARLIC AND TOMATO MOSTACCIOLI
You'll always want to have roasted garlic and tomato on hand when you taste what they do to an otherwise ordinary pasta, basil and tomato toss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkile with sugar, salt and pepper.
- Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
- Cook and drain pasta as directed on package.
- Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Nutrition Facts : Calories 510, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg
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 ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
ROASTED GARLIC TOMATOES
You can use as much garlic as you like. We like to roast the tomatoes a little longer for a darker, more rich and smoky flavor. You can also chop the tomatoes up and save it as a fantastic sauce! If you have a Roast function on your oven, go ahead and use that mode. The texture comes out a touch better using Roast. Roast the tomatoes to your preferred darkness.
Provided by Diane
Categories Appetizer Breakfast Main Course Sauces Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Pre-heat oven to Roast or Bake at 425°F *see headnote.
- Lay aluminum foil on sheet pan and place all tomatoes cut side up. Add garlic. Drizzle olive oil on top of tomatoes and garlic. Sprinkle salt and pepper (and herbs if you want) on top of tomatoes and garlic.
- Roast tomatoes for about 30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Serve with breakfast eggs, steak, chicken seafood or anytime you want an awesome side dish, or blend up into a sauce.
Nutrition Facts : Calories 65 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, Sodium 6 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MOSTACCIOLI WITH ROASTED TOMATO AND GARLIC (COOKING FOR 2)
Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That's Italian!
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.
- Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.
- Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately.
Nutrition Facts : ServingSize 4 servings
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
PENNE WITH ROASTED CHERRY TOMATOES
Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.
Provided by Liza at Food.com
Categories Penne
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Line bottom of a casserole dish with tomato halves in a single layer.
- Pour oil on top, season with salt and pepper.
- Sprinkle cheese and breadcrumbs on top.
- Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a pot of water to boil.
- Season with enough sea salt so that water is pretty salty.
- When tomatoes are just about done, add penne to water and cook until al dente.
- Scoop out a cup of the pasta water and reserve.
- Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
- Taste, adjust seasoning, if it is dry, add some of the pasta water.
- Serve, passing more grated cheese at the table.
- I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.
Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2
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
ROASTED TOMATO & FETA PENNE WITH ARUGULA PESTO
Make and share this Roasted Tomato & Feta Penne With Arugula Pesto recipe from Food.com.
Provided by Kermit in Huntsville
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
- Season with Salt & Pepper.
- Roast or 10 minutes until tomatoes start to wilt & remove from oven.
- Place basil, pine nuts, garlic, parmesan and half the arugula into a food processor. Process until finely chopped. With motor running add the olive oil slowly and season with salt & pepper.
- Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
- Return to the pan with the tomatoes, pesto, feta & remaining arugula.
- Gently toss to combine. Divide among serving bowls.
- Top with lemon zest and serve immediately.
Nutrition Facts : Calories 613.3, Fat 37.1, SaturatedFat 11.1, Cholesterol 46.8, Sodium 659.6, Carbohydrate 57.7, Fiber 11.2, Sugar 7.1, Protein 18.8
ROASTED TOMATO AND GARLIC PENNE
I love this simple dinner because it's fast and filling. It's also healthy and light. Vegetarian friendly as well. It's adapted from a Rachel Ray 30 minute meal that I saw on her show and made my own. This can be made tossed or as a casserole, your choice. This feeds my family of 4 with plenty of leftovers. Special note: when roasting the tomatoes and garlic, you can cut the top off of a garlic bunch and place it cut side up on same cookie sheet, sprinkle w/olive oil, salt and pepper and roast. Once roasted, use butter knife to dig out garlic (soft and sweet) and spread on crusty bread to compliment your pasta dish. This is of course, if you are a garlic lover!
Provided by FrenchMenuDiaries
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully.
- Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper.
- Roast in the oven until the tomatoes have burst open and the garlic is soft.
- Drain pasta and set aside in large bowl.
- Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish.
- If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish.
- Serve with a green salad and crusty bread.
Nutrition Facts : Calories 626.8, Fat 24, SaturatedFat 5, Cholesterol 11, Sodium 1939.8, Carbohydrate 92.4, Fiber 12.7, Sugar 0.2, Protein 13.6
ROASTED GARLIC AND TOMATO MOSTACCIOLI
You can roast the tomatoes and garlic ahead of time, if you'd like. Just toss with the hot pasta, basil and cheese when you're ready to eat!
Provided by Allrecipes Member
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 300 degrees F. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkle with sugar, salt and pepper.
- Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
- Cook and drain pasta as directed on package.
- Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 42.8 g, Cholesterol 25.2 mg, Fat 24.2 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 6.8 g, Sodium 473 mg, Sugar 7 g
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