Roasted Tomato And Basil Pasta Food

ROASTED-TOMATO PASTA WITH BASIL

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
• Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.

ROASTED TOMATO AND BASIL PASTA

Steps:

• Preheat the oven to 200° C / 390° F and get a medium size baking tray ready.
• Halve the tomatoes and arrange them on the prepared baking tray, cut side up. Brush the exposed flesh with a little olive oil, sprinkle with dried basil, salt and pepper. Bake for about 20 minutes, until soft and juicy.
• Cook the pasta al dente following the packet instructions.
• Heat up a small frying pan on low-medium heat. Once hot, add the pine nuts and dry-roast them until golden, stirring them regularly as they tend to burn easily. Remove them from the pan and set aside.
• While the pine nuts are toasting, heat up 2 tbsp of olive oil in a large pan on a very low heat.
• Throw in the diced garlic and fry it on a very low heat, stirring frequently, until the garlic releases its aroma, but do not allow it to brown as it will taste bitter.
• Add the diced tomatoes, a couple of sprigs of basil, capers and white wine (or water if not using wine).
• Simmer gently for about 15 minutes so that the tomatoes to cook a little and excess moisture cooks out. Add a splash of more liquid (water or pasta cooking water) if the pan starts to look too dry while the tomatoes are still raw.
• Season with a pinch of chilli and black pepper and salt, but be careful, as, depending on the brand, the capers may provide enough saltiness. Remove the wilted basil from the sauce at the end of simmering.
• Once the sauce is ready, add the cooked pasta and oven roasted tomatoes to the pan. Toss the pasta in the sauce. Taste and adjust the seasoning.
• Serve topped with toasted pine nuts and shredded basil leaves.

PASTA WITH ROASTED TOMATOES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

ROASTED TOMATO-BASIL SPAGHETTI WITH BREAD CRUMBS

Steps:

• Set oven control to broil.
• In ungreased 13x9-inch (3-quart) baking dish, mix tomatoes, basil, garlic, 1 tablespoon of the olive oil and the salt. Roast with top of mixture 4 to 6 inches from heat 10 to 12 minutes, stirring occasionally, until tomatoes are softened and juices are bubbling.
• In small bowl, mix bread crumbs and 1 tablespoon of the olive oil. Sprinkle over tomatoes, and return to broiler about 2 minutes or until golden.
• Meanwhile, cook spaghetti as directed on package for minimum cook time (until al dente). Drain spaghetti, and drizzle with remaining 1 tablespoon olive oil. Spoon roasted tomatoes over spaghetti, and serve.

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

ABSOLUTELY DELICIOUS AND SIMPLE TOMATO, BASIL, AND GARLIC PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL

Steps:

• In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.

PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL

Steps:

• Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.

ROASTED AUBERGINE, TOMATO & BASIL PASTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
• When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL

Steps:

• Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.