Spaghetti With Marinated Tomatoes And Mozzarella Food

HOT CAPRESE PASTA

Hot Caprese Pasta image

Hot Caprese Pasta made with fresh tomatoes, basil and mozzarella, mixed together until creamy and delicious. An Italian Pasta Recipe.

Provided by Rosemary Molloy

Time 30m

Number Of Ingredients 10

Ingredients

2 1/2 cups cooked pasta ((250 grams))
3 tablespoons olive oil
1 tablespoon minced onion
1 clove garlic minced
14-16 cherry or grape tomatoes (halved)
1/4 teaspoon salt
5 more or less fresh basil leaves
1/2 - 1 teaspoon oregano
hot pepper flakes to taste
7 ounces fresh mozzarella cubed ((200 grams))

Steps:

In a large pot of boiling salted water cook pasta (short or long) until al dente.
In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. Sprinkle with freshly grated Parmesan Cheese if desired. Serve immediately. Enjoy!

Nutrition Facts : Calories 221 kcal, Carbohydrate 25 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Quick Tomato-Basil Pasta With Fresh Mozzarella image

Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
table salt
1 lb fusilli
8 ounces fresh mozzarella balls, mini, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

Bring 4 quarts water to boil in large pot.
Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

TOMATO AND BASIL PASTA

Tomato and Basil Pasta image

Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 8

Ingredients

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

Steps:

Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

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