PASTA WITH TOMATO CREAM SAUCE
Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
- Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
- Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
- Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
- Serve immediately, garnished with more parmesan and parsley if desired.
Nutrition Facts : ServingSize 284 g, Calories 546 kcal
CONCHIGLIONI PASTA WITH CREAMY TOMATO AND GARLIC SAUCE
A quick and easy low-fat family supper dish, using our new extra-large shell-shaped pasta, roasted sweet cherry tomatoes, garlic and crème fraîche.
Time 35m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 180°C, gas mark 4. Place the cherry tomatoes, olive oil, garlic and seasoning in a medium shallow ovenproof dish and mix well to coat everything in the oil. Bake for 30 minutes, stirring once during cooking, until the tomatoes are soft but still holding their shape. Fifteen minutes before the tomatoes are ready, cook the pasta according to pack instructions, then drain thoroughly. Tip the cooked pasta into a large serving dish. Add the crème fraîche and the roasted tomatoes and toss everything together. Season to taste. Roughly shred the basil by rolling the leaves up together in small cigar-shaped bundles, then slicing very thinly. Stir into the pasta and serve immediately, with a fresh watercress salad and some ciabatta bread.
Nutrition Facts : Nutritional Info Typical values per serving Energy 1326.328kJ 317.0kcal Fat 8.4g Saturated Fat 2.6g Salt 0.1g Click here for more information about health and nutrition
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
CREAMY GARLIC TOMATO CONCHIGLIONI PASTA
A light, yet decadent pasta dish is perfect for anyone who absolutely loves pasta! This Creamy Garlic Tomato Pasta doesn't include any form of meat, but uses tons and tons of delicious tomato + garlic flavors! Any easy weeknight meal.
Provided by Shanika | Orchids + Sweet Tea
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- To roast the tomatoes, follow this recipe for the steps.
- Cook pasta according to packaging. NOTE: Conchiglioni pasta doesn't take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so-'al dente').
- In a large 12-inch skillet, add the olive oil and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
- Add in the salt, black pepper, oregano, garlic powder, basil. thyme, and red pepper flakes and whisk together until well combined. Add in the heavy cream, tomato paste, chicken stock, and white cooking wine, whisking until combined and it begins to bubble, about 1-2 minutes. Add in the roasted tomatoes and continue to let it bubble for another 1-2 minutes.
- Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.
- Remove from heat and serve immediately with your favorite side.
- Bon Appetit!
CREAMY GARLIC PASTA
Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.
Provided by Celestial
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
- Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g
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SUPER EASY CREAMY TOMATO PASTA • SALT & LAVENDER
From saltandlavender.com
4.9/5 (66)Total Time 25 minsCategory Main CourseCalories 447 per serving
- Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
- Meanwhile (once the pasta starts to cook), add the butter to a skillet over medium-high heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Let the sauce cook for about 5 minutes or until it's thickened to your liking (it should be very gently bubbling, so you may need to turn down the heat).
- Season the sauce with salt & pepper as needed (I'm pretty generous with both). If the sauce is a little too acidic/tangy for your liking, add in a pinch of sugar.
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