Basil Pasta Sauce Recipes

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BASIL PASTA SAUCE



Basil Pasta Sauce image

Nothing beats the aroma of this speedy simmered pasta sauce...except its wonderful taste. To round out the meal, toss together a green salad and pop some garlic bread in the oven as shown in the photo at right. Or, steam asparagus for a swift side dish and pick up a chocolate cream pie from the supermarket.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
2 tablespoons white wine or chicken broth
1 tablespoon minced fresh basil
1/8 teaspoon salt
1/4 pound bulk Italian sausage, cooked and drained
3 tablespoons tomato paste
Hot cooked fettuccine or pasta of your choice

Steps:

  • In a large saucepan, saute mushrooms and onions in oil. Add garlic; cook 1 minute longer. Add the tomatoes, wine, basil and salt. Bring to a boil; simmer, uncovered, for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve with pasta.

Nutrition Facts :

RICH BASIL PASTA SAUCE



Rich Basil Pasta Sauce image

The ingredients are very simple but the flavor is very rich and deep. My mom told me to make a pasta sauce with some fresh basil she had on hand. I searched everywhere for something simple with simple ingredients and couldn't find anything so I created this. I used it with spaghetti but works will with any pasta. It's very good!! I like to mix the milk with whipped chive flavored cream cheese for extra kick.

Provided by silver282

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 garlic cloves (peeled)
8 basil leaves
1/4 cup olive oil
4 tablespoons parmesan cheese (powdered, not fresh) (optional)
1 tablespoon butter
1/4 cup milk

Steps:

  • Put garlic cloves and basil in food processor and process until smooth.
  • Add olive oil and paramsean to the mixture and process until smooth.
  • Set aside.
  • Heat the butter onto a large pan or wok until melted.
  • Mix in the basil mixture and stir over medium heat.
  • Cook until garlic is clear and basil is soft for 4 minutes.
  • Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.

HOMEMADE TOMATO BASIL PASTA SAUCE



Homemade Tomato Basil Pasta Sauce image

This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!

Provided by Kayleigh Whipps

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
8 small tomatoes, diced
¼ cup chopped fresh basil
1 teaspoon olive oil
1 teaspoon garlic salt
salt and ground black pepper to taste
1 tablespoon all-purpose flour
¼ cup water
1 clove garlic, grated

Steps:

  • Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 2 g, Sodium 483.3 mg, Sugar 4.8 g

TOMATO AND BASIL PASTA SAUCE



Tomato and Basil Pasta Sauce image

A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.

Provided by Carolyn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans tomatoes, chopped
¼ teaspoon red pepper flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons white sugar
¾ cup basil leaves, torn into pieces
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g

BASIL FETTUCCINI PASTA AND CREAM SAUCE



Basil Fettuccini Pasta and Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound bread flour
2 eggs
1/4 ounce olive oil
Salt
4 leaves basil
4 ounces white wine
1 clove garlic, chopped
1 pint heavy cream
White pepper
Salt

Steps:

  • In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
  • Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
  • Use a pasta machine to roll out pasta and cut fettuccini noodles.
  • In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
  • Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.

PASTA WITH SPINACH-BASIL SAUCE



Pasta with Spinach-Basil Sauce image

This is a tasty twist on classic pasta with pesto sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

2 tablespoons olive oil
1/3 cup shallots, minced
1 pound spinach, stemmed and washed
1 bunch basil, stemmed (4 to 5 cups lightly packed)
1/2 cup finely grated Parmesan
1/2 cup ricotta cheese
Coarse salt and ground pepper
1/8 teaspoon ground nutmeg
1 1/2 pounds fettuccine

Steps:

  • In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
  • Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
  • Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
  • Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

Nutrition Facts : Calories 413 g, Fat 8 g, Fiber 5 g, Protein 17 g

CREAMY BASIL SAUCE



Creamy Basil Sauce image

No actual cream is used. This is very nice over pasta. If you want you can also add some smoked salmon or chunks of tunafish.

Provided by Chef Dudo

Categories     Cheese

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon margarine
1 garlic clove, minced
1 1/2 tablespoons flour
1 cup milk
1/8 teaspoon salt
1/2 cup fresh basil, chopped (or 1 tablespoon dried)
1/4 cup parmesan cheese or 1/4 cup pecorino cheese, rasped
fresh black pepper

Steps:

  • Melt margarine in sauce pan and saute garlic for 1 minute.
  • At low temperature add flour.
  • Stir to make a paste.
  • Slowly add milk to paste until you achieve an even consistency.
  • Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
  • Pour over freshly cooked pasta.

Nutrition Facts : Calories 209.1, Fat 13.8, SaturatedFat 5.9, Cholesterol 28.1, Sodium 463.5, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 9.8

ONE-POT BASIL PASTA RECIPE BY TASTY



One-Pot Basil Pasta Recipe by Tasty image

Here's what you need: onion, garlic, baby plum tomato, fresh basil, fresh parsley, linguine, salt, pepper, crushed chillies, olive oil, cold water, parmesan cheese

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 12

¼ onion, finely chopped
2 cloves garlic, crushed
½ cup baby plum tomato, halved or regular tomatoes chopped into small bits
⅓ cup fresh basil, chopped, plus a few sprigs to decorate
⅓ cup fresh parsley, chopped
5 oz linguine, or spaghetti
salt, to taste
pepper, to taste
1 pinch crushed chillies
2 tablespoons olive oil
2 ½ cups cold water
parmesan cheese, to garnish

Steps:

  • Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it's softened enough.
  • Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
  • Enjoy!

Nutrition Facts : Calories 485 calories, Carbohydrate 72 grams, Fat 19 grams, Fiber 10 grams, Protein 13 grams, Sugar 7 grams

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

TOMATO & BASIL SAUCE



Tomato & basil sauce image

Save time and money with this simple and tasty sauce, great with pasta, meat or fish

Provided by Good Food team

Categories     Lunch, Main course, Pasta

Time 15m

Yield Makes 350ml

Number Of Ingredients 14

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves
1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves

Steps:

  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.
  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

BASIL SPAGHETTI SAUCE



Basil Spaghetti Sauce image

My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.-Marlane Jones, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield about 8 servings.

Number Of Ingredients 9

1 cup chopped onion
8 garlic cloves, minced
1/4 cup canola oil
8 cups coarsely chopped peeled tomatoes (about 5 pounds)
1/3 cup minced fresh basil or 2 tablespoons dried basil
1/4 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Steps:

  • In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Nutrition Facts :

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE



Spaghetti with Fresh Tomato-Basil Sauce image

Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7

Kosher salt and freshly ground pepper
12 ounces long pasta, such as spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, minced (2 tablespoons)
2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups)
2 basil sprigs, plus fresh leaves for serving
1 ounce Parmigiano-Reggiano, grated (1/2 cup packed), plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
  • Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

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From gypsyplate.com


PASTA IN SPINACH BASIL SAUCE RECIPE BY ARCHANA'S KITCHEN
2013-03-08 Keep it aside. Next, Heat olive oil in a heavy bottomed pan. Once the oil is hot, add cooked Pasta, Mixed Herbs, Spinach Basil Puree into the pan and mix it well. Let the Pasta In Spinach Basil Sauce cook for 4 to 5 minutes until the pasta get well coated and get a nice creamy consistency and then switch off the heat.
From archanaskitchen.com


RED WINE BASIL PASTA SAUCE - CHEF LINDSEY FARR
Heat a 5 ½ to 7 quart Dutch oven over medium heat until hot. Add olive oil, swirling to coat. Saute onions and garlic until the onions are transluscent. You don’t want to brown them. Add the red wine and stir with a flat wooden spatula until the wine has reduced slightly, about 2 minutes.
From cheflindseyfarr.com


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