SPAGHETTI SQUASH WITH TOMATO, BASIL AND GARLIC
Provided by RecipeTeacher
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cut spaghetti squash in half and scoop out seeds. Brush with olive oil, season with salt and pepper and place down on parchment paper on a baking pan. Put in oven for 35-40 minutes.
- Heat olive oil in a pan over medium heat. When oil is hot, add garlic and stir for about 30 seconds to 1 minute. You don't want the garlic to brown too much. After 1 minute add tomatoes and basil and add pinch of sugar. Stir for about 2 minutes.
- Carefully remove spaghetti squash from oven and scrape with fork to create the "spaghetti". Add mixture to top and enjoy.
BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL
Provided by Food Network
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
- DRAIN pasta, reserving 1/2 cup of cooking liquid.
- TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
- TOP with grated Parmesan cheese, black pepper and remaining basil.
SAUTEED CORN WITH TOMATOES & BASIL
"We harvest the veggies and basil from our backyard garden just minutes before fixing this recipe! It's so fresh and easy-and always delicious with grilled fish or meat." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute corn in oil until crisp-tender. Stir in the tomatoes, salt and pepper; cook 1 minute longer. Remove from the heat; sprinkle with basil.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CHERRY TOMATO SPAGHETTI
Provided by Giada De Laurentiis
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt generously. Cook the spaghetti to al dente and reserve 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat and sauté the shallot and garlic, about 2 minutes. Add the tomatoes and salt and reduce the heat to medium low. Simmer the mixture until the tomatoes are slightly popped, 15 to 20 minutes.
- Add the pasta, Parmesan, pasta water, and basil and toss thoroughly with tongs. Serve warm or at room temperature.
Nutrition Facts : ServingSize 6
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
Steps:
- Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
SAUTEED CHERRY TOMATOES
Super simple and delicious side dish recipe using cherry or pear tomatoes!
Provided by RecipeGirl.com
Categories Side Dish
Time 7m
Number Of Ingredients 6
Steps:
- Heat the oil in 12-inch skillet over medium-high heat until shimmering. Add the tomatoes and sugar and cook, tossing frequently, until the tomatoes are hot, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds.
- Off heat, stir in the basil and season with salt and pepper to taste. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 67 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 17 mg, Fiber 1 g, Sugar 6 g
SAUTEED CHERRY TOMATOES WITH GARLIC BUTTER AND HERBS
I found this dish some time ago in a magazine. I don't recall what magazine. It's delicious and borders on being addictive. I could live on these.
Provided by Shanna021
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in large skillet over medium heat.
- Add cherry tomatoes, salt and pepper; saute, tossing occasionally, until some of the tomato skins just begin to split, for about 3 minutes.
- Stir in basil, parsley, green onion and garlic.
- Cook, stirring occasionally, 2 minutes longer.
- Reduce heat to low.
- Add remaining 1 tablespoon butter.
- Cook, swirling pan, until butter is just creamy and the cherry tomatoes are coated.
- Serve immediately.
Nutrition Facts : Calories 68, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 151.6, Carbohydrate 3.7, Fiber 1.1, Sugar 2.1, Protein 0.9
PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Provided by Martha Rose Shulman
Categories main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
- In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
- Add couscous to the pan along with slivered basil, stir together, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams
SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL
Make and share this Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
- Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.
Nutrition Facts : Calories 83.9, Fat 7.1, SaturatedFat 1, Sodium 300.4, Carbohydrate 4.7, Fiber 1.4, Sugar 3.2, Protein 1.6
SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES
This skillet sauteed zucchini, squash and tomatoes is a simple side dish that's the perfect accompaniment to your favorite summer meals. It's deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!
Provided by Jaclyn
Categories Side Dish
Time 18m
Number Of Ingredients 9
Steps:
- Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
- Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
- Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
- Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.
Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
GARLIC ROASTED CHERRY TOMATOES RECIPE
Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten!
Provided by Jessica
Categories 30 Min or Less
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
- Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
- Eat immediately standing over the sink with a kitchen fork...or on top of your favorite pasta, pizza, or even grilled chicken breasts!
Nutrition Facts : Calories 70 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 530 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SAUTéED BROCCOLI RECIPE WITH TOMATO AND GARLIC
Steps:
- Gather the ingredients.
- Warm the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.
- Add the broccoli florets. Cook for 2 minutes, stirring frequently.
- Add 2 tablespoons water, then cover the pan and steam the broccoli for about 2 minutes until it becomes bright green and the water has evaporated.
- Add the tomatoes and cook for 1 additional minute.
- Add the herbs and salt to taste.
- Stir gently and serve.
Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 126 mg, Fat 4 g, ServingSize 4 Servings, UnsaturatedFat 3 g
LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES
Provided by Gerald Colapinto
Categories Pasta Pork Sauté Quick & Easy Meat Bacon Sausage Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
- Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
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- Place a large stock pot of water (enough to accommodate pasta) and about 2 tablespoons of kosher salt and bring to a boil.
- Meanwhile, add the olive oil to a large saute pan over medium high heat. When ripples form, add the garlic and red pepper (if using) and stir to spread across pan. Cook for about 30 seconds or when fragrant.
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