SPAGHETTI WITH GARLIC AND BASIL
This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.
Provided by MARILYN PERZIK
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g
THREE-PEPPER AND ONION SPAGHETTI
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
- Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
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
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
PARMESAN BASIL SPAGHETTI
This light and lemony pasta side dish is from Greenfield, Wisconsin's Sarah Briggs.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. In a small custard cup, combine the oil and lemon juice. Microwave on high 20 seconds. Stir in the basil, salt and pepper. Drain spaghetti and place in a serving bowl. Add basil mixture; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 276 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 377mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
ONE-POT BASIL PASTA RECIPE BY TASTY
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
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
PEPPER & LEMON SPAGHETTI WITH BASIL & PINE NUTS
Try this zesty pasta dish for a quick and healthy veggie lunch option. Low in calories, it provides fibre, vitamin C and iron and counts as two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan. Add the pepper and cook for 5 mins. Meanwhile, cook the pasta for 10-12 mins until tender.
- Add the courgette and garlic to the pepper and cook, stirring very frequently, for 10-15 mins until the courgette is really soft.
- Stir in the lemon zest and juice, basil and spaghetti (reserve some pasta water) and toss together, adding a little of the pasta water until nicely coated. Add the pine nuts, then spoon into bowls and serve topped with the parmesan, if using.
Nutrition Facts : Calories 473 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
EASY PEPPER BASIL SPAGHETTI
This is a yummy Weight Watchers recipe that is super easy and quick! This is a recipe that can be for a quiet evening at home, or fancy enough for entertaining. I made this at a girl's night party and everyone really liked it! This recipe is one that I have adapted to meet my own tastes. This is 4 Weight Watchers Points per serving.
Provided by literarynuts8
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet, heat olive oil at medium heat. Add red bell pepper and balsamic vinegar. Sprinkle on basil. Cook on medium heat until pepper is at your desired tenderness (about 6-9 minutes).
- Meanwhile cook the spaghetti according to box directions and drain.
- Toss spaghetti, pepper mixture, and mozzarella cheese until throughly mixed. Add one more 1/2 teaspoon of olive oil if needed. Add garlic salt to taste.
TOMATO BASIL SPAGHETTI
This is a great dish when you have little time to cook but something fulfilling and with great taste. The original recipe calls for 1 lb of spaghetti, but since I like more sauce I decreased the amount to 3/4 lb. It's up to you how much pasta you'd like to use. The sauce comes together quickly and the results are always excellent. Begin the sauce as soon as you turn the pasta water on to boil. It's that fast! Recipe courtesy of Eva Longoria.
Provided by LifeIsGood
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste.
- Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!
SPAGHETTI WITH BASIL AND PARSLEY
Herbs and cheese are tossed with warm pasta for a simple, delicious dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
- Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
- Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.
GARLIC BASIL SPAGHETTI SAUCE
My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
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. Serve over spaghetti.
Nutrition Facts :
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