Gemelli With Tuna And Cherry Tomatoes Recipes

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SHERRY CHERRY TOMATOES



Sherry Cherry Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt

Steps:

  • Preheat oven to 375 degrees F.
  • Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

GEMELLI WITH TOMATOES, OLIVES, AND RICOTTA



Gemelli with Tomatoes, Olives, and Ricotta image

A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

Coarse salt
8 ounces gemelli (or fusilli or penne)
1/2 cup extra-virgin olive oil, plus more for drizzling
10 sun-dried tomatoes in oil, drained
1 tablespoon red-wine vinegar
2 teaspoons salt-packed capers, rinsed
2 garlic cloves, coarsely chopped
Freshly ground pepper, to taste
1/2 cup grape tomatoes, quartered
1/3 cup Kalamata olives, pitted and halved
1/3 cup fresh basil, torn
Fresh ricotta cheese, for serving

Steps:

  • Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain. Drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
  • Pulse sun-dried tomatoes, vinegar, capers, and garlic in a food processor. With machine running, add oil in a slow, steady stream, and process until smooth. Season with salt and pepper.
  • Toss together pasta, sun-dried-tomato vinaigrette, grape tomatoes, olives, basil, and salt. Transfer to serving plates. Top with a scoop of ricotta, drizzle with oil, and sprinkle with pepper.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

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