PASTA POMODORINI
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
- When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.
SPAGHETTI CON POMODORO E TONNO
Steps:
- Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.
SPAGHETTI CON POMODORINI E PECORINIO
Make and share this Spaghetti Con Pomodorini E Pecorinio recipe from Food.com.
Provided by Sharon123
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spaghetti in salted boiling water. Stir to prevent from sticking together.
- While the pasta is cooking, heat up olive oil in a saucepan and gently sautí garlic until golden.
- Add tomatoes and cook until the tomatoes become soft. Season with salt.
- About 2 minutes before the spaghetti is at the al dente stage, drain, conserving approximately a cup and a half of pasta water(about 7-8 minutes).
- Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and give flavor to the sauce. Turn off heat.
- Add torn basil leaves and cook together for approximately 30 seconds.
- Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil.
- Move the spaghetti to a serving bowl. Top with more pecorino cheese and serve immediately. Enjoy!
Nutrition Facts : Calories 564.8, Fat 15.4, SaturatedFat 2.2, Sodium 11.7, Carbohydrate 90, Fiber 5, Sugar 4.8, Protein 15.9
ORECCHIETTE CON RICOTTA E POMODORINI: ORECCHIETTE PASTA WITH RICOTTA AND CHERRY TOMATOES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
- Drain the pasta, reserving some of the pasta water.
- Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
- Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.
SPAGHETTI WITH TOMATOES AND PECORINO ROMANO CHEESE
Make and share this Spaghetti With Tomatoes and Pecorino Romano Cheese recipe from Food.com.
Provided by CookingONTheSide
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Meanwhile, saute onion and thyme in half of the olive oil over low heat for 12 minutes.
- Add cherry tomatoes and water and simmer for 8 minutes.
- Season the sauce with salt and pepper.
- Drain pasta and toss with the sauce.
- Add cheese and remaining olive oil and toss again.
Nutrition Facts : Calories 366.1, Fat 13.6, SaturatedFat 1.9, Sodium 10.4, Carbohydrate 48, Fiber 1.3, Sugar 3, Protein 13.4
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