CLASSIC TOMATO SPAGHETTI
This pasta sauce takes minutes to cook.What's great about this recipe for beginner cooks is that once you've done it a few times you can add other simple ingredients to your basic tomato sauce to completely transform it. Check out the end of the recipe, where I've given you some ideas to get you started.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Jamie's Ministry of Food Tomato Pasta & risotto Lunch & dinner recipes Cheap & cheerful
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Peel and finely slice the garlic and chilli (halve and deseed it first if you don't want the sauce too hot).
- Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.
- Cook the spaghetti in a large pan of boiling salted water according to packet instructions.
- Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of oil. Add the garlic, chilli and basil stalks and give them a stir.
- When the garlic begins to brown slightly, add most of the basil leaves and scrunch in the tomatoes. Turn the heat up high and stir for 1 minute. Taste and season with sea salt and black pepper, if needed.
- Drain the spaghetti, reserving a mugful of cooking water, then transfer it to the pan of sauce and stir well. Add a splash of pasta cooking water to loosen, if needed, then taste and season to perfection.
- Divide the pasta between bowls, or put it on the table in a large serving dish and let everyone help themselves.
- Roughly tear over the remaining basil leaves and finely grate over the Parmesan.
Nutrition Facts : Calories 461 calories, Fat 17.2 g fat, SaturatedFat 5.5 g saturated fat, Protein 17.1 g protein, Carbohydrate 63.5 g carbohydrate, Sugar 6 g sugar, Sodium 0.9 g salt, Fiber 4 g fibre
TOMATO-BASIL SPAGHETTI WITH BLACKENED CHICKEN
Easy chicken spaghetti recipe, packed with bright Mediterranean flavors including tomatoes, basil, garlic and citrus. Serve it for dinner with your favorite salad (see ideas in the post.)
Provided by The Mediterranean Dish
Categories Entree
Time 40m
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F.
- Pat chicken breasts dry and season with kosher salt and black pepper. In a small bowl, mix together the oregano, coriander, paprika and nutmeg. Apply the spice mixture to chicken breasts on both sides.
- In an oven-safe skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chicken and brown deeply on both sides (about 4 to 5 minutes in total) Turn heat off. Add 1/4 cup water and lemon juice.
- Transfer chicken to the 400 degrees F-heated oven. Bake for 20 to 25 minutes, turning over once. (Chicken is ready when internal temperature in its thickest part reads 165 degrees F. )
- While chicken is baking, cook spaghetti according to package. Mine took about 9 minutes in boiling water with a dash of salt. Drain in a large colander. Set aside briefly.
- In a large heavy cooking skillet, heat 1/2 cup olive oil. Stir in crushed red pepper flakes, tomatoes, garlic, and chopped green onions. Season with kosher salt and pepper. Cook for 5 to 7 minutes on medium-high. Now add white wine and lemon juice. Bring to a boil, allowing the sauce to reduce a little, then reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes sofetn and turn a nice rusty orange.
- Now, add cooked spaghetti to the tomato mixture and stir to combine. When pasta heats through, toss in the basil leaves, Parmesigiano Reggiano, and pine nuts (if you choose).
- Transfer spaghetti to serving bowls and top with the baked chicken breasts. Enjoy!
Nutrition Facts : Calories 454 calories, Sugar 10.4 g, Sodium 102.4 mg, Fat 10.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 70.8 g, Fiber 9.8 g, Protein 23.6 g, Cholesterol 30 mg
LEMON SPAGHETTI
Provided by Giada De Laurentiis
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
- Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
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
SPAGHETTI WITH TOMATOES AND GARLIC-BASIL OIL
No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes.
Provided by By Inspired Taste
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, cook spaghetti as directed on package.
- Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
- Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
- Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
SPAGHETTI WITH SMOKY TOMATO & SEAFOOD SAUCE
Chilli, fennel seeds and smoked paprika add warmth and flavour to a rich tomato sauce, served with seafood in this quick pasta dish
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.
- Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
- Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.
Nutrition Facts : Calories 638 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.7 milligram of sodium
SPAGHETTI SAUCE III
I got this recipe from my aunt who is a wonderful cook. My husband won't eat spaghetti at restaurants anymore, he says mine is better. Home canned tomatoes are best, but stewed will work.
Provided by Angie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, cook ground beef with onion until brown; drain. Stir tomatoes, tomato paste, basil, garlic powder, oregano and mushrooms into beef mixture. Bring to a boil, then reduce heat to low and simmer one hour. Serve over hot pasta.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 13.1 g, Cholesterol 34.3 mg, Fat 8.2 g, Fiber 2.9 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 491.3 mg, Sugar 7 g
ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES
Served with a fresh salad, I think this is a perfect summer weekday meal. It comes together very fast if you prepare all the ingredients beforehand. (note: typo in wine amount has been corrected - 1/4 cup, not 1 1/4 cup - yowza, that'd be a lot of wine!)
Provided by Primordial
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
- While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
- Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.
SPAGHETTI WITH SWEET 100 TOMATOES, GARLIC CHIVES, AND LEMON BASIL
Steps:
- 1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
- 2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.
- 3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.
SPAGHETTI WITH SWEET 100 TOMATOES, GARLIC CHIVES, AND LEMON BASIL RECIPE | EPICURIOUS.COM
This pasta celebrates the month of September, when tomatoes are truly in full season and just exploding. It's our favorite take on pasta al pomodoro.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
- In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.
- Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.
- Reprinted with permission from The Babbo Cookbook by Mario Batali. © 2002 Clarkson Potter
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