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.
HOMEMADE TAGLIATELLE
Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
- Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
- Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
- Gently toss pasta with some more flour. Air dry for 30 minutes.
- Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 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
CREAMY TAGLIATELLE WITH SAUSAGE, RICOTTA & BASIL
A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves
Provided by Good Food team
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
- Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.
Nutrition Facts : Calories 617 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.1 milligram of sodium
TOMATO & BASIL SAUCE
Save time and money with this simple and tasty sauce, great with pasta, meat or fish
Provided by Good Food team
Categories Lunch, Main course, Pasta
Time 15m
Yield Makes 350ml
Number Of Ingredients 14
Steps:
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
TAGLIATELLE WITH GARLIC, GORGONZOLA AND BASIL
Yummmmmmmy! Tagliatelle pasta is similar in shape to Fettucine. I'm sure any pasta would be good with this dish.
Provided by Debloves2cook
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil. Add the pasta and boil for 10-12 minutes until al dente.
- While the Pasta is cooking, melt the butter in a pan. Add the garlic and cook for two minutes.
- Add half the gorgonzola cheese to the pan with the cream and stir over low heat until the cheese has melted.
- Add the basil and season with pepper, if needed.
- Drain the pasta, divide between warmed serving plates, pour the sauce over the pasta and scatter the remaining Gorgonzola cheese evenly over each dish.
- Serve immediately.
Nutrition Facts : Calories 712, Fat 39.4, SaturatedFat 23.7, Cholesterol 171.3, Sodium 907.2, Carbohydrate 64.5, Fiber 2.9, Sugar 2, Protein 25.6
TAGLIATELLE WITH TOMATO SAUCE, GARLIC AND BASIL
This is a very presentable pasta dish. It is important to make the sauce just before serving. Did you know that the flat-ribbon shape of this type of pasta known as "Tagliatelle" is perfect with rich creamy sauces. it must be served with smoked salmon or fish if you really want to enjoy it!
Provided by Charishma_Ramchanda
Categories Sauces
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Drop tomatoes in boiling water.
- Leave them in for 2 minutes.
- Then remove from the pot.
- Remove the skin and seeds.
- Chop them.
- Heat butter in a heavy-bottomed pan.
- Saute the finely chopped shallots and garlic in the butter until soft.
- Add the basil, tomatoes and cream.
- When the mixture is hot, add salt and pepper to taste.
- Remove from heat.
- Serve over hot tagliatelle.
- ENJOY!
Nutrition Facts : Calories 1059.5, Fat 57.3, SaturatedFat 33.7, Cholesterol 258.7, Sodium 292.7, Carbohydrate 117.3, Fiber 10.4, Sugar 15.4, Protein 24.9
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