Fettucine With Salsa Cruda Recipes

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FETTUCCINI WITH SALSA CRUDA AND FETA



Fettuccini with Salsa Cruda and Feta image

A delicious summer pasta dish.

Provided by DONOGHUEJ

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 6

Number Of Ingredients 8

1 pound fresh fettuccine pasta
5 ripe tomatoes, chopped
½ small red onion, chopped
1 cup chopped fresh basil
½ cup pitted kalamata olives, chopped
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 cup crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
  • Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 71.3 g, Cholesterol 22.3 mg, Fat 17.3 g, Fiber 4.6 g, Protein 16.1 g, SaturatedFat 5.6 g, Sodium 933.2 mg, Sugar 3.8 g

FETTUCINE WITH SALSA CRUDA



Fettucine With Salsa Cruda image

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, quick, pastas, main course, side dish

Time 15m

Yield Two to four servings

Number Of Ingredients 11

2 very ripe large tomatoes, seeded and finely chopped (see note below)
1/2 cup chopped imported green olives
2 tablespoons capers, chopped
2 teaspoons fresh lemon juice
2 garlic cloves, peeled and finely chopped
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
4 anchovy fillets, chopped
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
3/4 pound fettucine or tagliatelle

Steps:

  • Combine ingredients except pasta in a large bowl; set aside.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  • Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 69 grams, Fat 31 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 494 milligrams, Sugar 5 grams

PASTA AND TOMATO "CRUDA" WITH BASIL



Pasta and Tomato

Provided by Food Network

Yield 4 to 6 portions

Number Of Ingredients 9

1 1/2 pounds ripe fresh tomato, peeled and seeded
1/3 cup extra virgin olive oil
1/2 teaspoon red pepper flakes
1/4 cup julienne basil leaves
1/2 teaspoon sea salt and freshly ground black pepper to taste
8 quarts water
2 tablespoons coarse salt
1 pound thin spaghetti or other dry pasta
Optional: 1/2 cup grated dry ricotta salata cheese

Steps:

  • Choose very ripe tomatoes. Peel the tomatoes by submerging in boiling water for 30 seconds after scoring the end with a knife and removing the core. Refresh the tomatoes in ice water, remove the skin, cut the tomatoes in half and squeeze out the seeds. Cut them into 1/2 inch dice and set aside.
  • Prepare the remaining ingredients and set aside to have ready for the final assembly of the dish.
  • Bring the water to a boil in a large pot. Add the salt and reboil before adding the pasta. Cook according to the package directions, about 10 minutes or until al dente. Immediately drain the pasta and place into a large serving bowl.
  • Add the oil to the cooked pasta and toss well. Now add the ingredients in quick succession: tomatoes, red pepper, basil, salt and pepper. Toss everything together and incorporate well.
  • Top with optional ricotta salata cheese.

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA



Mediterranean Summer Pasta with Salsa Cruda image

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 cup flavorful pitted olives, lightly chopped
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta
Parmesan, for grating

Steps:

  • In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
  • Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams

PASTA WITH SALSA CRUDA DI POMODORO



Pasta With Salsa Cruda di Pomodoro image

This pasta dish is just right for summertime with all those wonderful home-grown tomatoes we have access to. Since the sauce is uncooked, choose the best and brightest tomatoes available.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 large tomatoes, coarsley chopped
1 cup cooked chickpeas, drained (dried or canned)
1/4 cup chopped basil, sliced into thin ribbons
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
8 ounces conchiglie (medium pasta shells)
1/4 cup freshly grated parmesan cheese (optional)

Steps:

  • Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
  • Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
  • Let stand at room temperature until the pasta is ready.
  • Cook pasta in a large pan with 3 qts.
  • water until al dente, about 9 to 11 minutes.
  • Drain well.
  • Fold the pasta into the tomato sauce and serve at once.
  • If desired, offer the Parmesan as a condiment at the table.

Nutrition Facts : Calories 316.1, Fat 2.3, SaturatedFat 0.3, Sodium 484.3, Carbohydrate 67.5, Fiber 11.4, Sugar 5.4, Protein 9.2

FETTUCCINI WITH SALSA CRUDA AND FETA



Fettuccini with Salsa Cruda and Feta image

A delicious summer pasta dish.

Provided by DONOGHUEJ

Categories     Italian Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound fresh fettuccine pasta
5 ripe tomatoes, chopped
½ small red onion, chopped
1 cup chopped fresh basil
½ cup pitted kalamata olives, chopped
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
1 cup crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
  • Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 71.3 g, Cholesterol 22.3 mg, Fat 17.3 g, Fiber 4.6 g, Protein 16.1 g, SaturatedFat 5.6 g, Sodium 933.2 mg, Sugar 3.8 g

ORECCHIETTE WITH SALSA CRUDA AND RICOTTA



Orecchiette with Salsa Cruda and Ricotta image

Provided by Andrea Albin

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     High Fiber     Dinner     Ricotta     Basil     Summer     Family Reunion     Healthy     Potluck     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 medium shallot, minced
2 small garlic cloves, forced through a garlic press
2 tablespoons extra-virgin olive oil
1 1/2 pounds tomatoes, chopped
1/4 teaspoon hot red-pepper flakes
1/3 cup coarsely chopped basil
1 pound dried orecchiette
3/4 cup ricotta (preferably fresh)
Garnish:
Small basil leaves

Steps:

  • Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
  • Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
  • Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

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