Garganelli Pasta Tomato Sauce With Fresh Mozzarella Arugula Orange Salad Recipes

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TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD



Roasted Tomato, Arugula and Mozzarella Salad image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 plum tomatoes, cut in 1/2 and seeded
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 5-ounce box baby arugula
One 8-ounce package baby mozzarella balls, drained
1/4 cup chiffonade basil leaves
Balsamic vinegar

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
  • Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
  • In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

GARGANELLI WITH RAGù ANTICA



Garganelli With Ragù Antica image

Provided by Frank Bruni

Categories     dinner, pastas

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons extra virgin olive oil
1/2 cup diced onion
1/4 cup diced peeled carrot
1/4 cup diced celery
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes, with their juice
Sea salt
black pepper
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
8 ounces chicken livers, minced or puréed in a food processor
1 sprig rosemary
1 sprig sage
2 bay leaves
Parmigiano-Reggiano rind, about 2 by 4 inches, optional
1 pound garganelli or other tube-shaped pasta

Steps:

  • In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
  • Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 25 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 938 milligrams, Sugar 8 grams, TransFat 1 gram

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU



Garganelli with Sausage and Mushroom Ragu image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 23

10 cremini mushrooms, stems removed and reserved, caps sliced
2 ribs celery, large dice
2 carrots, peeled and large dice
1 onion, large dice
3 cloves garlic, peeled
Extra-virgin olive oil
Kosher salt
Pinch of crushed red pepper flakes
1/2 pound sweet Italian sausage, casing removed
1/2 pound spicy Italian sausage, casing removed
1 cup red wine
2 tablespoons tomato paste
4 cups chicken stock
4 to 5 sprigs thyme, tied with twine
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup fresh ricotta cheese
1 pound all-purpose flour (about 3 1/3 cups), plus more for dusting
4 large eggs plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 to 2 tablespoons water, plus more as needed
Semolina flour, for the tray

Steps:

  • For the ragu: To the bowl of a food processor, add the mushroom stems, celery, carrot, onion and garlic. Pulse until finely chopped but not pureed.
  • Heat a large Dutch oven with a couple tablespoons of olive oil over medium-high heat. Add the chopped veggies with a pinch of salt and crushed red pepper and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
  • Add the sliced mushrooms and stir to combine. Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes.
  • Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt to taste. Bring the mixture to a boil, then lower to a simmer and cook until the sauce has reduced by half, 10 minutes. Add the remaining chicken stock and cook until the sauce is thickened and holds its shape, 15 to 20 minutes more.
  • For the pasta: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
  • Using a fork beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture with the fork; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous dough, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple pasta dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after 1 hour, do not refrigerate.
  • Divide the dough in half, then cut off a piece about the size of a tennis ball. (Keep the remaining dough wrapped.) Using your hands, flatten the dough and sprinkle with a little flour. Pass the dough through the pasta machine on the widest setting (#1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5.
  • Sprinkle a sheet tray with semolina flour and set aside. Trim the edges of the dough sheet to make a large rectangle. Divide it in half by cutting down the center, then cut the dough into roughly 2-by-1 1/2-inch rectangles. Roll each rectangle around a wooden garganelli dowel to create a cylinder with a triangular tip on either end, and use a little water to secure the seam. Set onto the sheet tray with semolina flour and repeat the rolling, cutting and shaping process with the remaining fresh pasta dough.
  • To serve: Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the garganelli and cook for 2 to 3 minutes. (Work in batches if you like.)
  • Meanwhile, add the desired amount of sauce to a saute pan and place over medium heat to warm. Add the cooked garganelli directly from boiling water into the ragu along with a ladle of pasta water. Toss to combine until all the noodles are nicely coated. Add the parmesan cheese and a big drizzle of extra-virgin olive oil. Toss to combine. Plate, then top with more parmesan and a dollop of fresh ricotta cheese.

TOMATO AND FRESH MOZZARELLA SALAD WITH ARUGULA & PEPPERS



Tomato and Fresh Mozzarella Salad With Arugula & Peppers image

Really simple, easy to prepare salad. Just a tad different from the basic tomato, mozzarella and basil salad. I wanted something colorful and easy and this was it.

Provided by Simply Chris

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium tomatoes, thinly sliced
4 ounces fresh mozzarella balls, sliced
3 baby yellow bell peppers, sliced
12 large arugula leaves, coarsely chopped
sea salt
fresh fresh coarse ground black pepper
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon dried basil

Steps:

  • Whisk balsamic vinegar, olive oil and dried basil together in small bowl.
  • Arrange alternating slices of tomato, cheese and bell pepper slices on platter.
  • Scatter chopped arugula over tomatoes.
  • Drizzle olive oil mixture over salad and season with salt and pepper.

Nutrition Facts : Calories 379.1, Fat 27, SaturatedFat 9.4, Cholesterol 44.8, Sodium 367.7, Carbohydrate 21.8, Fiber 3.5, Sugar 2.5, Protein 16.2

BALSAMIC-TOSSED PASTA WITH FRESH TOMATO, ARUGULA AND MOZZARELLA



Balsamic-Tossed Pasta With Fresh Tomato, Arugula and Mozzarella image

From Cooking Pleasures magazine. The heat from the pasta helps to melt the cheese and warm the sauce. You can also use a combination of basil and arugula for a tomato caprice taste.

Provided by CookGordon

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups tomatoes, seeded and chopped (2 large)
2 cups arugula, coarsely chopped
2 garlic cloves, chopped
8 ounces fresh mozzarella cheese, cut into small cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
12 ounces penne pasta (strozzapreti if available)
2 tablespoons balsamic vinegar

Steps:

  • Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.

Nutrition Facts : Calories 616.3, Fat 28.2, SaturatedFat 9.6, Cholesterol 44.8, Sodium 947.3, Carbohydrate 73.6, Fiber 10.8, Sugar 3.2, Protein 20.1

ARUGULA PASTA SALAD



Arugula Pasta Salad image

A delicious summer dish that's easy, has few ingredients, and tastes amazing!

Provided by Chef Grace

Categories     Vegetarian Pasta Salad

Time 25m

Yield 1

Number Of Ingredients 7

½ cup rotini pasta
7 medium cherry tomatoes, halved
2 tablespoons olive oil
½ medium lemon, juiced
1 teaspoon minced garlic
salt and ground black pepper to taste
¾ cup arugula

Steps:

  • Bring 3 cups water to a rolling boil in a medium pot. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool for 3 minutes.
  • Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and pepper; toss until well combined. Add arugula and toss.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 43.7 g, Fat 28.3 g, Fiber 5.3 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 19.8 mg

PASTA, ARUGULA, AND MOZZARELLA SALAD



Pasta, Arugula, and Mozzarella Salad image

For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

3/4 pound short pasta, such as casarecce or campanelle
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 cups baby arugula
1/2 cup fresh basil leaves, torn if large
1 tablespoon capers, rinsed and drained
6 ounces fresh mozzarella, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon red-pepper flakes

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
  • Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper.

Nutrition Facts : Calories 450 g, Fat 9 g, Fiber 5 g, Protein 26 g, SaturatedFat 1 g

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PASTA WITH FRESH TOMATO SAUCE, MOZZARELLA AND BASIL
2021-02-21 Finish with Pasta. Cook the pasta according to package directions. Use the water in which you boiled the fresh tomatoes. In a large bowl, combine the drained pasta, mozzarella and the fresh tomato sauce. Drizzle generously with more extra-virgin olive oil. Sprinkle with fresh basil. Keyword healthy, pasta.
From piattorecipes.com
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GARGANELLI PASTA & TOMATO SAUCE WITH FRESH MOZZARELLA & ARUGULA …
Jan 19, 2015 - Garganelli pasta is the perfect vehicle for the vibrant flavors of this classic Italian dish. Tomato sauce, fresh mozzarella and parsley—combined with a little butter and Parmesan for extra richness—cling to the hollow noodles, delivering big, savory taste in every bite. In our wintry side salad, we’re tossing peppery …
From pinterest.com
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TOMATO BUTTER SAUCE PASTA WITH ARUGULA | SLOW AND SEASONED
2021-03-25 Drizzle olive oil in a large skillet over medium-high heat and add the diced onions. Cook them until soft and translucent. Then, add minced garlic and cook until fragrant. Stir in tomato paste and cook for 1 minute. Add diced tomatoes. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
From slowandseasoned.com
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GARGANELLI PASTA WITH MUSHROOM SAUCE - A TASTY RECIPE AT COOK …
2020-02-07 Season generously with salt & pepper and let the sauce simmer for a further 5 minutes until it becomes creamy. Remove from the heat. Bring your pasta water to a boil. Tip the garganelli into the boiling water and let them cook for 3-4 minutes. Using a sieve, scoop out the garganelli and toss them into the mushroom sauce.
From cookeatworld.com
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