CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
FETTUCCINE PASTA RECIPE IN TOMATO BASIL SAUCE
The Fettuccine Pasta Recipe In Tomato Basil Sauce is a summer saver recipe when tomatoes are in full season. The addition of fresh basil along with red ripe tomatoes brings out the burst of flavors in the fettuccine pasta recipe. You can optionally add cream and cheese to the pasta to make it richer to suit your palate. Serve Fettuccine Pasta Recipe In Tomato Basil Sauce along with Pineapple Carpaccio Recipe and Tiramisu Recipe If you like the Fettuccine Pasta Recipe In Tomato Basil Sauce, here are a few pasta recipes you can try Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) Spaghetti Pasta in Green Olive Pesto Sauce Recipe Pasta in Roasted Red Pepper Sauce Recipe Pasta Primavera With Fresh Basil Recipe
Provided by Archana Doshi
Time 45m
Yield Makes: 4 Servings
Number Of Ingredients 7
Steps:
- To begin making the Fettuccine Pasta Recipe In Tomato Basil Sauce, cook the fettuccine in a pot of hot boiling salted water until al-dente (just cooked). This will take about 10 - 15 minutes to get done.
- Once cooked, drain the pasta over running water in order to stop the cooking process. Drizzle some olive oil over the pasta and toss it well.
- In another pan, boil the tomatoes in hot water until you notice the skin is cracking. Once it done, remove from the hot water. Peel the skin of the tomatoes and puree it in a mixer grinder.
- Heat oil in a saucepan over medium heat. Add garlic and saute for a few seconds.
- Stir in the pureed tomatoes, chopped basil, salt and pepper to taste.
- Bring the sauce to a roaring boil on high heat, then turn the heat to low, and simmer the sauce for about 20 minutes or until you notice the tomatoes and the basil have combined to make a thick sauce.
- Toss the cooked fettuccine pasta with the sauce and turn the heat to high and toss well until the pasta is well coated. Check the salt and pepper and adjust to suit your taste.
- When serving the Fettuccine Pasta Recipe In Tomato Basil Sauce sprinkle some Parmigiano-Reggiano Cheese and coarsely pounded black pepper.
- Serve Fettuccine Pasta Recipe In Tomato Basil Sauce along with Pineapple Carpaccio Recipe and Tiramisu Recipe.
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
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
TOMATO BASIL FETTUCCINE
Cherry tomatoes and fresh basil flavor this cheese and pasta main dish.
Provided by Land O'Lakes
Categories Pasta and noodles Tomato Basil Vegetable Pasta and noodles Main Course Herb Vegetable Main Course
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
- Cook fettuccine according to package directions. Drain.
- Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.
Nutrition Facts : Calories 490 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 1170 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Sugar grams, Protein 20 grams
FETTUCCINE, TOMATO, AND BASIL SALAD
I found this on the internet but can't remember where. I love pasta and this is really good. The only cooking required is the pasta. Hope you enjoy.
Provided by gertc96
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pasta according to package directions.
- Toss pasta with oil, vinegar and cheese; add basil and tomatoes. Season with salt and ground black pepper.
TOMATO BASIL FETTUCCINE
"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL
Categories Pasta Tomato Roast Vegetarian Basil Eggplant Bell Pepper Squash Summer
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.
PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL
Provided by Lynda Hotch Balslev
Categories Pasta Tomato Vegetable Vegetarian Basil Eggplant Bell Pepper Butternut Squash Healthy Bon Appétit Switzerland
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.
PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL
Make and share this Pasta With Roasted Garlic, Cherry Tomatoes and Basil recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
- Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
- Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
- Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
- Add pasta to the tomato mixture and toss with fresh chopped basil.
Nutrition Facts : Calories 674.8, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 303.6, Carbohydrate 109.4, Fiber 15.4, Sugar 5.5, Protein 17.2
ROASTED-TOMATO PASTA WITH BASIL
Use our Whole Roasted Tomatoes when making this family favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
- Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.
Nutrition Facts : Calories 485 g, Fat 17 g, Fiber 5 g, Protein 13 g
PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL
This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.
Nutrition Facts : Calories 483 g, Fat 22 g, Fiber 3 g, Protein 13 g, SaturatedFat 4 g
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