Linguine With Roasted Red Peppers Tomatoes Toasted Breadcrumbs Recipes

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PASTA WITH ROASTED TOMATOES



Pasta with Roasted Tomatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds plum tomatoes
1/2 cup extra-virgin olive oil
Kosher salt
1 zucchini, cut into 3/4-inch chunks
Freshly ground pepper
12 ounces campanelle pasta (or other short pasta)
4 cloves garlic, thinly sliced
1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced
1 tablespoon tomato paste
1/2 cup fresh basil, chopped
1/2 cup grated parmesan cheese (about 1 ounce)

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.

LINGUINE WITH ROASTED RED PEPPERS, TOMATOES & TOASTED BREADC



Linguine With Roasted Red Peppers, Tomatoes & Toasted Breadc image

Make and share this Linguine With Roasted Red Peppers, Tomatoes & Toasted Breadc recipe from Food.com.

Provided by Marz7215

Categories     Low Cholesterol

Time 40m

Yield 1 pasta bowl, 4 serving(s)

Number Of Ingredients 11

kosher salt
1 medium garlic clove
12 ounces jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
1 cup small cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
4 1/2 tablespoons extra virgin olive oil
1 tablespoon capers, rinsed and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup coarse fresh breadcrumb, preferably whole wheat
12 ounces dried linguine or 12 ounces spaghetti
1/2 cup freshly grated parmigiano-reggiano cheese, more for serving

Steps:

  • Bring a large pot of well-salted water to a boil over high heat.
  • Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 teaspoons salt and using the flat side of a chef's knife mash it to a paste.
  • In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.
  • Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.
  • Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Nutrition Facts : Calories 572.9, Fat 20.3, SaturatedFat 4.3, Cholesterol 7.2, Sodium 1507.4, Carbohydrate 79.6, Fiber 5.2, Sugar 3.5, Protein 18.1

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