CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
CLASSIC TOMATO SPAGHETTI
A great introduction to pasta for kids - loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
Provided by Jamie Oliver
Categories Cheap & cheerful Dinner Party Father's day Italian Tomato Cheap & cheerful Lunch & dinner recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
- Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
- Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
Nutrition Facts : Calories 316 calories, Fat 3.3 g fat, SaturatedFat 0.9 g saturated fat, Protein 13.1 g protein, Carbohydrate 62.7 g carbohydrate, Sugar 10.1 g sugar, Sodium 0.2 g salt, Fiber 11.1 g fibre
FRESH TOMATO & BASIL PASTA
This quick pasta dish is as simple as it is delicious, with chopped tomatoes, fresh basil and a grated Parmesan topping.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 5 servings.
Number Of Ingredients 8
Steps:
- Mix tomatoes, basil, oil, garlic, salt and pepper.
- Cook rotini as directed on package; drain.
- Toss rotini with tomato mixture and grated topping. Serve immediately.
Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA
Provided by Food Network
Categories main-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
- Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
- Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
FRESH TOMATO BASIL SAUCE
A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!
Provided by MINDIM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
- Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
- Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.8 g, Fat 20.6 g, Fiber 8.8 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 69.5 mg, Sugar 24 g
SPAGHETTI WITH FRESH CHERRY TOMATOES AND BASIL RECIPE
TRADITIONAL ITALIAN RECIPE: Once the warmer months come around, I'm immediately drawn to a simpler way of cooking - lighter, healthier meals, fresh ingredients, less ingredients, and just an all around relaxed attitude.
Provided by Uncut Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 01 - In a large pot, boil some salted Water. 02 - Chop the Cherry Tomatoes in half or 4 ( depending on the tomatoes ), and half of the total Basil Leaves. 03 - In a large frying pan, saute the Garlic for 1 or 2 minutes. 04 - If the water in the pot is boiling, start cooking the spaghetti. 05 - Put the Cherry Tomatoes in the pan and cook them for 2 minutes, or until soften. 06 - Squash the Tomatoes with a fork and stir. 07 - Add a pinch of Salt and the chopped Basil Leaves. 08 - Cover the Pan and cook for a further three minutes. 09 - Drain the Spaghetti al dente and combine them with the Tomato Sauce. 10 - Add the remaining Basil Leaves and toss until the Pasta is coated in the sauce. Serve.
Nutrition Facts : ServingSize 1 portion, Calories 200 cal, Fat 20 g
SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE
Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
- Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
SPAGHETTI WITH FRESH TOMATOES AND BASIL
Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.
Provided by Thorsten
Categories Spaghetti
Time 28m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
- Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
- Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
- Tomatoes should get warm, but not cooked, about 5 minutes.
- When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.
Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6
FRESH TOMATO PASTA WITH BASIL
Steps:
- Gather the ingredients.
- Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate.
- Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes.
- Drain pasta and immediately toss with the tomato mixture.
- Serve immediately, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 267 kcal, Carbohydrate 28 g, Cholesterol 7 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 4 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPAGHETTI WITH FRESH TOMATOES
With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.
Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
SPAGHETTI WITH FRESH TOMATO SAUCE
The freshest of tomato sauce recipes, made with barely cooked tomatoes, basil and seasonings. This simple weeknight meal comes together in no time! Recipe yields 2 large (as in, restaurant-sized) portions or 4 more reasonable servings.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 10
Steps:
- Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem, if it exists. Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard the skin.
- Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, several twists of freshly ground black pepper and the pressed garlic to the bowl. Mix well. Let the mixture marinate while you cook the pasta.
- Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions. Reserve about a cup of the pasta cooking water before draining the pasta.
- Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and a small splash (about 1/4 cup) of the pasta cooking water. Cook over medium-low heat for about 1 to 2 minutes, tossing often (gentle now!), just long enough for the tomatoes to soften a bit and for the starchy tomato water to coat the pasta.
- Remove from heat and toss with (optional) Parmesan and (mandatory) basil. Serve immediately.
Nutrition Facts : Calories 290 calories, Sugar 5.3 g, Sodium 470.1 mg, Fat 11.4 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 40.1 g, Fiber 6 g, Protein 11.4 g, Cholesterol 7.2 mg
FRESH SPAGHETTI WITH TOMATOES AND BASIL
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large skillet heat the oil, then stir in the garlic. Before the garlic browns, stir in the tomatoes, basil, red pepper and salt to taste. Simmer for about 25 minutes, until the sauce has thickened.
- While the sauce is simmering bring a large pot of salted water to a boil. When the sauce is cooked, add the spaghetti to the boiling water, stirring to separate the strands. When the water returns to the boil, cook for about a minute, then drain.
- Divide the spaghetti among four to six warmed plates, add the sauce and serve at once. Pass grated parmesan cheese on the side.
EASY FRESH TOMATO AND BASIL PASTA
Make and share this Easy Fresh Tomato and Basil Pasta recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente (about 8-10 minutes) drain and toss the hot pasta with olive oil and garlic.
- Add in chopped tomatoes and basil; mix to combine, then season with salt and pepper.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 448, Fat 19.2, SaturatedFat 2.7, Sodium 5.6, Carbohydrate 58.2, Fiber 2.9, Sugar 1.9, Protein 10.3
SPAGHETTI WITH SCALLOPS, FRESH TOMATOES, AND BASIL
Sweet-tasting and refreshing, this is a wonderful summer pasta dish. If you can, get the "dry" scallops instead of the "wet" ones. Though the wet ones may look better, dry scallops are sweeter and taste better.
Provided by Giuliano Hazan
Categories Pasta
Number Of Ingredients 8
Steps:
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Peel the tomatoes and coarsely chop them. Peel the garlic clove and finely chop it.
- Put the garlic, hot red pepper flakes, and the olive oil in a 12-inch skillet and place over medium-high heat. As soon as the garlic begins to sizzle, add the tomatoes. Season with salt and cook until the liquid the tomatoes release has evaporated, 10 to 12 minutes.
- While the tomatoes are cooking, cut the scallops into ¼-inch dice.
- When the tomatoes are ready, add about 2 tablespoons salt to the boiling pasta water, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
- Shred the basil leaves and add them to the pan with the tomatoes. Raise the heat to high and add the scallops. Cook until the scallops are done, 1 to 2 minutes, then remove from the heat.
- When the pasta is done, drain well, toss with the sauce, and serve at once.
SPAGHETTINI WITH FRESH TOMATO AND BASIL SAUCE
A simple dish filled with fresh, delightful Mediterranean flavours.
Provided by Food Network Canada
Categories cheese,Hot and Spicy,Main,pasta,vegetables,vegetarian
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook spaghettini according to package directions. Drain.
- Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. Cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.
- Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Canadian Parmesan cheese and hot pepper flakes, if desired.
- Variation: Add 1 cup (250 mL) thinly sliced mushrooms and 1/4 cup (60 mL) sliced green onions to recipe and cook in the melted butter along with the garlic.
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Reviews 8Category EntreeServings 3-4Estimated Reading Time 3 mins
- Bring a pot of well salted water to a boil. Cook noodles just shy of al dente, a minute or two less than package instructions; they will cook more in the pan. Reserve 1 cup of pasta water from the pot and drain the noodles when done.
- While the noodles are cooking, begin making the sauce. In a large saute pan, heat oil over medium heat. Add garlic and stir around for a bit to cook, then add tomatoes. Cook together until tomatoes soften, about 4–5 minutes, pressing on a few of the tomatoes to release their juices and thicken the sauce. Careful not to cook over heat too high or the garlic can burn and add a bitter taste to the dish. Remove pan from heat until ready to add the cooked noodles.
- Place the pan of cooked tomatoes back over medium-high heat and add the hot noodles to the pan, along with the chopped basil. Toss to coat, adding the reserved pasta water as needed to bring the sauce together. Taste and season with salt and pepper as needed. Top with freshly grated parmesan, if desired. Serves 3–4
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- First things first, get your pasta cooking in some salted boiling water (follow package instructions).
- Once that's on the go, heat the olive oil in a pan and add the chopped garlic. Fry gently on a low/medium heat for a minute or two, being careful not to burn it.
- Once the garlic has softened, add in the tinned tomatoes, salt, and pepper. If using plum tomatoes, break these apart thoroughly using a wooden spoon. Reduce the heat and simmer uncovered for five minutes, stirring occasionally.
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- Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
- Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
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