BRUSCHETTA STROZZAPRETI (CURLY PASTA)
I made this up from craving bruschetta but also wanting pasta...first I thought spaghetti would be great with this but then realised curly pasta would go well because of being able to hold the juice...any curly pasta would do. Also, you can eat this cold or hot. I ate it cold and it was delicious...great on a hot day!
Provided by Mel Bedggood
Categories Vegetable
Time 12m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- cook pasta in boiling water and drain.
- dice onion, garlic (finely) and tomatoes.
- mix tomato mix in bowl with salt and add balsamic vinegar, soak.
- mix pasta with tomato mix.
- drizzle olive oil and mix.
Nutrition Facts : Calories 103.5, Fat 9.2, SaturatedFat 1.3, Sodium 56.7, Carbohydrate 5.4, Fiber 1.3, Sugar 3, Protein 0.9
BRUSCHETTA PASTA
My family and I love bruschetta. This pasta dish is a twist on the traditional bruschetta appetizer. We like to use rigatoni or shell pasta. Serve with grilled chicken.
Provided by Jenn Kubis Baumann
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
- Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
- Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
- Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 13.6 g, Fiber 3.3 g, Protein 15.5 g, SaturatedFat 5.6 g, Sodium 220.1 mg, Sugar 4 g
STROZZAPRETI WITH ROASTED TOMATOES
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the sauce: Preheat oven to 300 degrees. In a mixing bowl, combine tomatoes, 1 tablespoon oil and 4 minced garlic cloves. Toss well, then spread tomatoes on a baking sheet, cut sides up. Roast until soft and collapsing, about 45 minutes; do not allow to dry or brown. Meanwhile, in a food processor combine remaining minced garlic, cheese, and basil or parsley. Process until very finely chopped. When tomatoes are soft, immediately spread cheese-herb mixture on top and lightly mash with a spoon so cheese melts. Drizzle with 2 more tablespoons oil, and set aside.
- For the strozzapreti: On a wooden counter or large cutting board, mound 1 cup flour and make a well in center. Break eggs into well. Using your hands, mix eggs in well, gradually pulling in more and more flour to make a pasty dough. Knead dough briefly, using lightly floured hands if dough is very wet; it should be moist but not sticky.
- Scrape wooden board clean. Using a wooden rolling pin (and a very light dusting of flour if necessary), roll dough out as thinly as possible into an approximate rectangle. Using a knife, score rectangle into strips an inch wide and about three inches long. Pick up one piece of dough and press it around a bamboo meat skewer about the diameter of an umbrella spoke. This is most successful if done quickly and not too carefully, so that dough fits tightly round skewer with an overlapping, visible seam. Slide skewer out of pasta and set pasta aside on a plate. Repeat to use remaining dough. Pieces should be irregular in size and shape.
- Bring a large pot of lightly salted water to a boil. If desired, return baking sheet of tomatoes to a 300-degree oven just to reheat. Add strozzapreti to pot and cook until tender, slightly chewy and no longer raw in center. This is best done by tasting after strozzapreti float to surface; be careful not to under- or overcook. Drain cooked pasta and pour into a large bowl; immediately add tomatoes. Toss quickly and serve hot.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 38 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 831 milligrams, Sugar 5 grams, TransFat 0 grams
BRUSCHETTA PASTA
Make and share this Bruschetta Pasta recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
- Reserving 1/3 cup of the cooking liquid, drain and return to pot.
- Meanwhile, chop tomatoes.
- Chop basil finely.
- Add tomatoes and basil to pasta.
- Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper.
- Toss to coat.
Nutrition Facts : Calories 519.6, Fat 8.9, SaturatedFat 1.3, Sodium 415.3, Carbohydrate 93, Fiber 6, Sugar 7.3, Protein 16.9
ONE-PAN BRUSCHETTA SPAGHETTI
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won't need a lot of time to make this, just one big pan (use your largest and deepest) and the resolve not to eat the whole pile of noodles yourself. You'll want a slightly larger cast-iron skillet here - either a 12-inch version, or a deep 10-inch - to avoid spillage. Make sure to cover the pasta with a lid or foil so it cooks faster, and to stir from time to time. Since you're not draining the noodles as you would in a traditional pasta dish, it's good to know that different noodle shapes, sizes and brands may soak up liquid differently and that some tomatoes may be juicier than others. Simmer as long as needed get the sauce to a consistency that's just right for you.
Provided by Sarah Copeland
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
- Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
- Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 12 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 687 milligrams, Sugar 12 grams
BRUSCHETTA RECIPE BY TASTY
Here's what you need: tomatoes, garlic, fresh basil, olive oil, balsamic vinegar, salt, pepper, baguette
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
- Serve on toasted baguette.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 44 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 7 grams
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