TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS
A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions.
Provided by tigerduck
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
- Half tomatoes and chop into small pieces.
- Put a pan of salted water on to heat for the pasta.
- Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
- Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
- Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
- Season the sauce carefully.
- Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
- If your sauce has cooled down then reheat it now.
- When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
- Check the seasoning, then divide on to your serving plates with the sauce on top.
- Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
- Try this___________________________________.
- Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
- And this___________________________________.
- A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
- Or this____________________________________.
- You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.
Nutrition Facts : Calories 819.8, Fat 44.7, SaturatedFat 19.3, Cholesterol 261.4, Sodium 571.1, Carbohydrate 79.8, Fiber 5.4, Sugar 5.6, Protein 26.7
COLD SPAGHETTI
This is a fresh tomato, garlic and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb but is also great on its own.
Provided by Cheryl
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 48.3 g, Cholesterol 7.2 mg, Fat 5 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 2.1 g, Sodium 179.7 mg, Sugar 5.3 g
COLD SUMMER TAGLIATELLE WITH BLENDER TOMATO SAUCE
Such a great pasta to prepare early in the day and serve cold or tepid when it's a so hot you don't feel like eating. With this recipe, you do. From Luigi Carnacina's Great Italian Cooking. (Prep time doesn't include cooling.)
Provided by Elisabetta47
Categories Vegetable
Time 1h5m
Yield 4 pasta servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the tagliatelle in plenty of boiling, salted water and drain when al dente.
- While hot, combine in a serving bowl with the garlic, parsley, basil, oil, and mix thoroughly. Set aside to cool.
- Heat oil in a saucepan over medium heat.
- Add the onion, garlic, & celery & cook until onion is soft.
- Add the tomatoes, basil, & parsley and season to taste with S/P & sugar.
- Simmer for 45 minutes, stirring occasionally & being careful not to scorch.
- Puree with an immersion blender or in your food processor.
- Cool the sauce on the counter or in the frig, depending on your taste. Luigi recommends the dish should be served cool, not cold.
- When ready to serve, add the cold tomato sauce to the tepid pasta and toss lightly.
Nutrition Facts : Calories 461.4, Fat 23.4, SaturatedFat 3.6, Cholesterol 52.5, Sodium 32.5, Carbohydrate 53.7, Fiber 4.7, Sugar 6.6, Protein 10.8
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