SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
FRESH TOMATO PASTA (MY FAVOURITE SUMMER PASTA)
Super easy and quick pasta to make. Endless variations, use any kind of pasta, any kind of tomatoes, and any kind of herbs! No matter the combo, it always turns out so delicious. The no-cook sauce couldn't be simpler to make. Just chop, mix, and toss with hot pasta. That's it! Be sure to see the recipe notes for optional add-ins.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course Pasta
Time 30m
Number Of Ingredients 6
Steps:
- To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
- Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.
Nutrition Facts : Calories 394 kcal, Carbohydrate 80 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
PAMELA SHERRID'S SUMMER PASTA
Pamela Sherrid's summer pasta, which The Times ran a recipe for in 1996, is a quintessential crossover dish: part tomatoes and warm pasta, part pasta salad and the best of both. It includes ripe summer tomatoes, garlic, olive oil, basil and cubes of fresh mozzarella. Ms. Sherrid's recipe relies on prudent technique and a slacker's sense of pace. First you combine the garlic, basil and oil and let the mixture macerate. A few hours later you add tomatoes and let it sit some more. Next, you pour the cooked rigatoni over the tomatoes, and cubes of mozzarella over the rigatoni. Then you gently mix the cheese into the pasta, coating it with a buttery veil of fat, before tossing it with the tomatoes at the bottom. If you have great tomatoes and mozzarella and you don't overcook the pasta, it is a remarkably good dish. A puddle of sweet and salty tomato broth will form at the bottom of your bowl, so make sure you have some bread on hand to soak it up.
Provided by Amanda Hesser
Categories easy, lunch, pastas, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Take out your largest bowl. Add the garlic. Pour in 1/2 cup olive oil. With scissors, snip the basil leaves into shreds over the garlic mixture. Let sit all day.
- About 2 hours before serving, chop the tomatoes and add them to the bowl.
- When you're ready to eat, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut the mozzarella into small cubes.
- Drain the pasta and pour it on top of the tomato mixture. Do not stir. Spread the mozzarella on top of the pasta and toss only the pasta and cheese; the cheese will soften slightly, and the pasta will get coated with fat. Then stir up from the bottom, incorporating the tomato mixture. Season with salt and add the remaining olive oil, if desired. Serve with bread.
SUMMER PASTA WITH BASIL, TOMATOES AND CHEESE
At the peak of summer tomato harvest, it doesn't get any better than this!
Provided by Gayle Wagner
Categories Main Dish Recipes Pasta
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
- Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
- Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 50.6 g, Cholesterol 49.8 mg, Fat 33 g, Fiber 3.8 g, Protein 20.3 g, SaturatedFat 11.2 g, Sodium 759.6 mg, Sugar 6.1 g
SUMMER CORN AND TOMATO PASTA
This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray.
Provided by CookingONTheSide
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
- Meanwhile, in large skillet, heat the olive oil over medium heat.
- Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
- Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
- Season to taste with salt.
- Add the vegetables, butter and basil to the pasta and toss.
Nutrition Facts : Calories 622.8, Fat 18.5, SaturatedFat 6.1, Cholesterol 111, Sodium 39.1, Carbohydrate 97.6, Fiber 6.6, Sugar 6.3, Protein 19.2
30 BEST SUMMER PASTAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pasta dish in 30 minutes or less!
Nutrition Facts :
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- While the spaghetti is cooking, heat another large saucepan over medium heat, add half the olive oil, the onion and garlic and cook until fragrant and starting to brown. Add the capers and fry for about a minute, then add the tomatoes, white wine and remaining oil.
- When the spaghetti is al dente, drain well and add to the tomato mixture. Scatter over the herbs. Stir to coat in the oil and tomato mixture, adjust seasoning and serve immediately.
- Adam's tip: The enzymes that give tomatoes their delicious flavour are inactive at low temperatures, so a tomato straight from the fridge will not taste its best. Keep tomatoes at room temperature for best flavour.
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- Bring a large pot of salted water to a boil. Boil fettuccine pasta until just al dente. Before draining pasta, reserve ½ cup pasta water. Drain pasta and set aside.
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- Stir in cherry tomatoes, black pepper, sea salt, and red pepper flakes. Saute for 5-7 minutes, or until tomatoes begin to burst. Stir in chicken broth and reduce heat to a simmer. Cook tomato mixture for 5 minutes, or until tomatoes begin to break down and form a sauce. Stir in pasta water.
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- Peel and finely chop the garlic.In a large bowl, scrunch the tomatoes with your hands to slightly mush them.
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- Once the oil is hot, add the red pepper flakes, garlic, and a pinch of black pepper and wait until fragrant, about 30 seconds.
- Toss in the tomatoes and basil and season with salt. Reduce the heat to medium-low and gently simmer so the tomatoes release their juices.
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FUSILLI WITH SUMMER TOMATO SAUCE RECIPE - FOOD & WINE
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- In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
- In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
47 SUMMER PASTAS FULL OF FRESH TOMATOES, HERBS, AND …
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Author Bon AppétitPublished 2016-06-22
- Jammy Pepper Pasta Salad. This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.
- Corn Cacio e Pepe. In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish. View Recipe.
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- Herby Pasta with Garlic and Green Olives. An herb-laced riff on aglio e olio, quick and easy. View Recipe.
- Basically Spaghetti Pomodoro. Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious. View Recipe.
- Romesco Pasta Salad with Basil and Parmesan. This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce. View Recipe.
- BA’s Best Pesto. The key is to add the basil at the very end instead of blending everything all at once. View Recipe.
- Shrimp Scampi Pasta. Buttery, garlicky, irresistible shrimp scampi—but make it pasta. View Recipe.
- Spaghetti with Tomato and Walnut Pesto. Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce. View Recipe.
- Bucatini with Walnut-Parsley Pesto. That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. View Recipe.
19 SUMMER PASTA RECIPES FOR EASY DINNERS AT HOME
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- Summer Squash and Basil Pasta. This summer pasta recipe is the answer to excess zucchini and summer squash, which cooks until saucy and deeply tender, which takes under 15 minutes of total time while you boil the pasta.
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