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.
SPAGHETTI WITH FRESH TOMATOES AND BASIL
Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.
Provided by Thorsten
Categories Spaghetti
Time 28m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
- Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
- Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
- Tomatoes should get warm, but not cooked, about 5 minutes.
- When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.
Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6
TUBETTINI WITH FRESH TOMATOES AND BASIL
Make and share this Tubettini With Fresh Tomatoes and Basil recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta in plenty of boiling salted water, 8-10 minutes.
- In a saucepan, combine pasta, heavy cream, tomatoes, and basil. Heat to boiling, stirring constantly.
- Cook mixture, stirring, until most of the cream is absorbed and mixture is creamy. Add pepper to taste.
Nutrition Facts : Calories 306.3, Fat 22.5, SaturatedFat 13.8, Cholesterol 81.5, Sodium 26.8, Carbohydrate 22.3, Fiber 1.4, Sugar 1.7, Protein 4.9
BUCATINI WITH TOMATO SAUCE AND FRESH BASIL
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 first-course servings or 4 main-course servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
- Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
PASTA WITH FRESH TOMATOES AND BASIL
I crave this dish in the summertime when I can go outside and pick tomatoes right off the vine. It is good anytime of year, though.
Provided by ratherbeswimmin
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the 1/4 cup olive oil.
- Add the tomatoes, garlic, parsley, basil, lemon juice, sugar, and salt and pepper to taste.
- Saute, stirring constantly, until heated through.
- To serve: spoon tomato mixture over hot cooked angel hair pasta.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 381.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.5, Sodium 104.7, Carbohydrate 48.3, Fiber 3.1, Sugar 4.2, Protein 10.9
TORTELLINI SALAD WITH FRESH BASIL AND TOMATOES IN VINAIGRETTE
I took an idea from Michael Chiarello on the Food Network, and tweaked it according to a favorite vinaigrette recipe of mine. This is a delightful main-dish salad on a hot summer night. Grill up some foccacia, brushed with a good olive oil like Frantoia or Ravida, and serve it in pie-shaped wedges alongside. Good eats!
Provided by Maumeeprof
Categories One Dish Meal
Time 40m
Yield 12-14 1/2 cup servings, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
- Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
- In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
- About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.
Nutrition Facts : Calories 355.9, Fat 26.3, SaturatedFat 7, Cholesterol 33.7, Sodium 416.9, Carbohydrate 22.4, Fiber 1.9, Sugar 3.4, Protein 8.9
SUMMER COUSCOUS
Make and share this Summer Couscous recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the couscous in a medium bowl; add the boiling water; cover and let stand until all the water is absorbed and mixture has cooled slightly, about 20 minutes.
- Add the finely chopped vegetables.
- In a small bowl, whisk the oil, lemon juice, garlic, salt and pepper. Add to the salad. Toss to blend.
Nutrition Facts : Calories 351.9, Fat 20.6, SaturatedFat 2.9, Sodium 309, Carbohydrate 36, Fiber 2.8, Sugar 0.9, Protein 5.9
10-MINUTE TOMATO BASIL SALAD
Perfect for summer, delightfully delicious!
Provided by nshawger
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.
Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g
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