Tomato Basil Tagliatelle Food

SPINACH TAGLIATELLE WITH BUTTERY TOMATO SAUCE

Steps:

• Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes.
• Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table.
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TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper.
• Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of fleur de sel.

TOMATO BASIL TARTLETS

Steps:

• Special equipment: a 2 1/4-inch round cookie cutter
• Place an oven rack in the center of the oven and preheat to 400 degrees F.
• Line a baking sheet with parchment paper.
• Place the pastry on a lightly floured work surface, with a light dusting on the top of the pastry as well.
• Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Using the tines of a fork, prick the pastry rounds all over.
• Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking.
• Bake for 10 to 12 minutes until golden.
• Remove the top baking sheet and the top piece of parchment paper. Let cool slightly.
• Spread 1 teaspoon of tapenade on each pastry round.
• Place about 1 tablespoon of cheese on top.
• Arrange 2 pieces of tomato on the cheese.
• Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top.
• Transfer the tartlets to a platter and garnish with a pinch of salt.

TAGLIATELLE WITH TOMATO SAUCE, GARLIC AND BASIL

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!

TOMATO BASIL TAGLIATELLE

Steps:

• Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.

TOMATO BASIL FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.