Pasta With Marinated Tomatoes And Mozzarella Recipes

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MARINATED TOMATO AND MOZZARELLA PASTA



Marinated Tomato and Mozzarella Pasta image

A quick, easy and light vegetarian pasta dish!

Provided by Amy

Categories     Pasta

Time 18m

Number Of Ingredients 8

2 large tomatoes, diced
1 cup thinly sliced red onion
8 ounces cubed mozzarella cheese
2 teaspoons fresh minced garlic
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil
1 (16-ounce) package linguine pasta, cooked according to package directions and drained
2/3 cup fresh julienned or torn basil

Steps:

  • Place tomatoes, onion, mozzarella, garlic, salt and pepper in a large bowl. Drizzle with olive oil and gently stir to combine and coat mixture. Cover and allow to marinate while pasta is cooking.
  • Drain pasta. Serve tomato and mozzarella mixture over pasta and top with fresh basil.

PASTA WITH MARINATED TOMATOES AND MOZZARELLA



Pasta With Marinated Tomatoes and Mozzarella image

Pasta With Marinated Tomatoes and Mozzarella

Provided by Kate Merker

Time 25m

Number Of Ingredients 7

1.5 pounds beefsteak tomatoes, diced
0.5 small sweet onion, roughly chopped
2 tablespoons extra-virgin olive oil
8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
kosher salt and black pepper
1 pound dried fettuccine
0.5 cup fresh basil, torn

Steps:

  • In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 ½ teaspoons salt, and ¾ teaspoon pepper.
  • Set aside and let marinate at room temperature for at least 10 minutes.
  • Meanwhile, cook the pasta according to the package directions.
  • Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.

Nutrition Facts : Calories 688 kcal, Carbohydrate 95 g, Cholesterol 40 mg, Protein 26 g, SaturatedFat 9 g, Sodium 891 mg, Sugar 6 g, Fat 21 g, UnsaturatedFat 0 g

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS



Pasta With Marinated Tomatoes and Summer Herbs image

The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.

Provided by Julia Moskin

Categories     dinner, quick, pastas, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

About 1 1/2 pounds ripe tomatoes, halved or quartered if small, diced if large
Salt
2 cans olive oil-packed tuna or 1 pound mozzarella cheese, diced (optional)
2/3 cup pitted oil-cured black olives, halved, or 1/2 cup pitted green olives, chopped, or 3 tablespoons capers (optional)
2/3 cup chopped fresh herbs (basil, parsley, mint, chives, cilantro, scallion tops, or a combination), more for garnish
Freshly grated zest of 1 lemon (optional)
About 3/4 cup extra virgin olive oil
Freshly ground black pepper
2 pounds short pasta, like fusilli, farfalle or penne
Hot red pepper flakes (optional)
1/2 cup toasted pine nuts (optional)

Steps:

  • Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
  • Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
  • Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 18 grams, Carbohydrate 88 grams, Fat 22 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 510 milligrams, Sugar 5 grams

SPAGHETTI WITH MARINATED TOMATOES AND MOZZARELLA



Spaghetti with Marinated Tomatoes and Mozzarella image

Spoon in make-ahead Mouthwatering Marinated Tomatoes for a quick and easy summer pasta dinner. This recipe comes together in a snap, just as long as the marinated tomatoes are at-the-ready. If you're starting from scratch, allow an extra hour and 45 minutes for the tomatoes to do their marinating. You definitely don't want to skimp when it comes to the rest time; it allows those little ruby beauties to soak in all that delicious flavor and give your dish the wow factor you're looking for.

Provided by Southern Living Test Kitchen

Time 20m

Yield Serves 4-6

Number Of Ingredients 3

8 ounces thin spaghetti
Mouthwatering Marinated Tomatoes
1/2 cup small mozzarella balls

Steps:

  • Cook spaghetti according to package directions; drain and return to pot. Spoon in Mouthwatering Marinated Tomatoes and desired amount of vinaigrette; add mozzarella balls. Serve immediately.

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA



Pasta With Tomatoes, Salami and Smoked Mozzarella image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
12 ounces campanelle or penne pasta
2 ounces deli-sliced salami, chopped
4 ounces smoked mozzarella, diced
1/2 cup fresh basil, torn
2 tablespoons chopped fresh parsley

Steps:

  • Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
  • Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

Nutrition Facts : Calories 570, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 35 milligrams, Sodium 490 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 21 grams, Sugar 9 grams

PASTA WITH MARINATED TOMATOES AND MOZZARELLA



Pasta With Marinated Tomatoes and Mozzarella image

Make and share this Pasta With Marinated Tomatoes and Mozzarella recipe from Food.com.

Provided by Mary M.

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs beefsteak tomatoes
1 small sweet onion
2 tablespoons extra virgin olive oil
8 ounces bocconcini
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1 lb dried fettuccine
1/2 cup fresh basil

Steps:

  • In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, salt, and pepper. Set aside and let marinate at room temperature for at least 10 minutes. Meanwhile, cook the pasta according to the package directions. Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.
  • Tip.
  • The longer the tomato mixture marinates, the more flavorful it becomes. Keep it in the refrigerator for up to 2 days. Spoon it over chicken or warm bread.

Nutrition Facts : Calories 708, Fat 24.9, SaturatedFat 9.8, Cholesterol 140.6, Sodium 1043, Carbohydrate 91.4, Fiber 6.4, Sugar 8, Protein 30.6

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

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

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

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.

PASTA WITH MARINATED TOMATOES



Pasta with Marinated Tomatoes image

Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

2 ripe tomatoes, seeded and coarsely chopped
4 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 clove garlic, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 pound garganelle or penne pasta
1 cup fresh basil leaves, loosely packed

Steps:

  • Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
  • Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
  • Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.

MARINATED MOZZARELLA & TOMATO APPETIZERS



Marinated Mozzarella & Tomato Appetizers image

Inspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours-the longer the better. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 9

1/2 cup Italian salad dressing
2 tablespoons minced fresh basil
2 tablespoons minced fresh chives
1/2 teaspoon coarsely ground pepper
2 cartons (8 ounces each) miniature fresh mozzarella cheese balls, drained
2 cups cherry tomatoes
12 slices French bread baguette (1/2 inch thick), cut into quarters
2 teaspoons olive oil
1/8 teaspoon salt

Steps:

  • Preheat oven to 450°. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend., Meanwhile, toss baguette pieces with oil and salt; arrange on a baking sheet. Bake until toasted, 4-5 minutes. Cool completely. Just before serving, add toasted bread to cheese mixture; toss to combine. If desired, thread tomatoes, cheese and bread on skewers for serving.

Nutrition Facts : Calories 119 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 171mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL



Pasta with Tomatoes, Mozzarella and Basil image

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

1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta

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.

PASTA WITH TOMATO AND MOZZARELLA



Pasta With Tomato and Mozzarella image

Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.

Provided by AaliyahsAaronsMum

Categories     Low Cholesterol

Time 2h

Yield 2-3 serving(s)

Number Of Ingredients 10

350 g penne pasta
150 g mozzarella cheese, chopped into 2cm cubes
basil leaves, to garnish
grated parmesan cheese, to serve (optional)
1 1/4 kg fresh ripe tomatoes
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, crushed
12 large fresh basil leaves
salt & freshly ground black pepper

Steps:

  • First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
  • Reserve 3 tomatoes for later and roughly chop the rest.
  • Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
  • Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
  • Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
  • Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
  • Cook the pasta as per the package instructions.
  • When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
  • Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

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