TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
- Meanwhile, cook and drain pasta as directed on box.
- Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
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.
PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
- Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
- Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
PASTA WITH MINT, BASIL AND FRESH MOZZARELLA
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving. Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta. Serve this hot or warm, when the cheese is supple and a little runny.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
- In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
- Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
- To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 32 grams, Carbohydrate 67 grams, Fat 47 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 417 milligrams, Sugar 3 grams
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
PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL
During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.
Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
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
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.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
This recipe was included in an email that I received from the www.cookscountry.com website: Bored with your usual pasta and red sauce? We were, so we came up with this simple spin in which fresh mozzarella tempers the heat of spicy chili flakes. Here's what we discovered: Test Kitchen Discoveries Combine canned crushed and diced tomatoes for a rich flavor and thick texture. Flavor the sauce simply with red pepper flakes and minced garlic. Cook the pepper flakes along with the garlic in extra-virgin olive oil to intensify their flavor. Use fresh mini balls of mozzarella. If you can't find the small balls, larger balls can be cut into small cubes. Low-moisture mozzarella, the shrink-wrapped stuff, won't taste nearly as good in this dish. Liberally season the water in which the pasta is cooked; otherwise the pasta will taste bland. We recommend 1 tablespoon of salt per gallon of water. Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
Provided by senseicheryl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
- Add 1 tablespoon 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 tablespoon 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.
PASTA CAPRESE (PASTA WITH TOMATOES, MOZZARELLA & FRESH BASIL
For best results, use the freshest ingredients available. This recipe calls for less oil for a healthier pasta dish. Sometimes I drizzle lightly with balsamic vinager. Bon Appetit, May 1997
Provided by swissms
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
- Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
Nutrition Facts : Calories 596.9, Fat 24.9, SaturatedFat 9.2, Cholesterol 44.8, Sodium 367, Carbohydrate 75.9, Fiber 11.7, Sugar 5.1, Protein 20.6
FRESH CHERRY TOMATO WITH BASIL AND MOZZARELLA PASTA
I have found this to be an excellent way to serve whole wheat pasta. Of course you could use regular pasta if you prefer. Using cherry or grape tomatoes add a lot of flavor to this simple recipe. Throwing it together takes only minutes and makes a great weekday meal! Serve either as a hot meal or cold as a salad.
Provided by Bev I Am
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring pot of water to boil; cook penne according to package directions.
- While pasta is cooking, in a large bowl, combine tomatoes, mozzarella, minced garlic and basil.
- Add olive oil, season with salt and freshly ground black pepper.
- Drain penne; add to tomato mixture and combine.
- Serve immediately, or refrigerate and and serve chilled as salad.
Nutrition Facts : Calories 942.3, Fat 68.2, SaturatedFat 15.2, Cholesterol 44.9, Sodium 374.9, Carbohydrate 64.6, Fiber 8.8, Sugar 6.5, Protein 25.4
VERY EASY TOMATO BASIL MOZZARELLA PASTA
This recipe is very simple to make and very little prep work, works best with pretty fresh tomatoes and is cheap.
Provided by chef strats
Categories European
Time 25m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Start to boil water and while doing so cut up 4-5 cups of tomatoes into 1/2 inch cubes.
- Cut finely 3/4 cup of basil and 1/4 cup of parsley.
- Take tomatoes basil parsley and 4 cups of mozzarella and put in a large bowl, add desired amount of salt and pepper, pour in olive oil until the mixture is submerged and can marinate.
- By now the water should be boiled, so cook the 1lb of pasta while the mixture marinates.
- Drain pasta, put back in the pot, add the tomato basil mozzarella etc mixture, mix it around and let it sit so the cheese melts -- serve.
- Easy!
Nutrition Facts : Calories 1107.1, Fat 36.3, SaturatedFat 20.1, Cholesterol 118, Sodium 1702.3, Carbohydrate 139.5, Fiber 10.3, Sugar 17.2, Protein 56.1
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
Categories Cheese Herb Pasta Tomato Appetizer Quick & Easy Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
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