Tomato Garlic Onion Pasta Food

TOMATO AND GARLIC PASTA

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

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.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE

Steps:

• If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
• Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

QUICK TOMATO, BASIL & GARLIC PASTA DINNER

Steps:

• Cook pasta according to directions on package.
• While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat.
• Don't let the garlic get brown.
• After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
• When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well.
• Add salt& pepper as you like, and serve topped with parmesan.

GARLICKY BEEF & TOMATOES WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle beef with salt. Stir in the remaining ingredients; heat through. Serve with pasta.

GARLIC SUN-DRIED TOMATO PASTA

Steps:

• In small frying pan, saute all ingredients (on low) except pasta.
• Do not let the garlic brown.
• If it does, remove from heat immediately and let sit off of burner.
• The longer it sits, the stronger the flavour in the oil.
• Boil the pasta according to directions.
• For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
• Strain pasta and toss with oil mixture.
• Top with parmasan cheese and enjoy!

ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.