Mediterranean Pasta With Fire Roasted Tomatoes Recipes

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FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP



Fire Roasted Tomato and Feta Pasta with Shrimp image

Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese.

Provided by Amy

Categories     Seafood     Shellfish     Shrimp

Time 27m

Yield 2

Number Of Ingredients 8

½ pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste
½ cup crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
  • Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES



Mediterranean Pasta With Fire Roasted Tomatoes image

I found this recipe on an advertisement page for 'McCormick Gourmet Collection' spices. This recipe sounded pretty good, though maybe a little labor intensive for a week night! I think a nice Italian sausage would add to this dish as well, so I included it as optional.

Provided by kitty.rock

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs medium plum tomatoes, halved lengthwise (10 to 12)
1/2 cup extra virgin olive oil, divided
2 tablespoons mccormick california style minced garlic made from fresh garlic
2 teaspoons mccormick gourmet collection mediterranean spiced sea salt
1/4 teaspoon fresh ground black pepper (or McCormick Gourmet collection Coarse Grind Black Pepper)
8 ounces pasta, cooked and drained
1 lb Italian chicken sausage, cut into 1-inch sections, cooked and drained, set aside (optional)
fresh grated parmesan cheese, to serve

Steps:

  • Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
  • Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
  • Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
  • Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
  • Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
  • Add pasta and remaining roasted tomatoes; toss to mix well.
  • Add Italian sausage (if using); toss to mix well.
  • Sprinkle with additional spiced sea salt, if desired.
  • Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.

Nutrition Facts : Calories 332.1, Fat 18.9, SaturatedFat 2.6, Sodium 785.9, Carbohydrate 35.3, Fiber 3.1, Sugar 5, Protein 6.5

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES



Mediterranean Pasta With Fire Roasted Tomatoes image

Make and share this Mediterranean Pasta With Fire Roasted Tomatoes recipe from Food.com.

Provided by Vicki in CT

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

10 -12 plum tomatoes, halved lengthwise
1/2 cup olive oil, divided
2 garlic cloves, minced
1 tablespoon italian seasoning
1/2 teaspoon crushed red pepper flakes
salt and pepper
8 ounces pasta
parmesan cheese (optional)

Steps:

  • Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
  • Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top.
  • Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.

MEDITERRANEAN SUMMER TOMATOES



Mediterranean Summer Tomatoes image

Make and share this Mediterranean Summer Tomatoes recipe from Food.com.

Provided by Lavender Lynn

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping (optional)

Steps:

  • Core and slice the tomatoes, and arrange them in a serving dish.
  • Sprinkle the shallots over the tomatoes.
  • Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
  • Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
  • Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

BAY SCALLOP PASTA WITH TOMATOES



Bay Scallop Pasta with Tomatoes image

Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.

Provided by lutzflcat

Categories     Seafood Pasta

Time 35m

Yield 4

Number Of Ingredients 10

1 pound linguine pasta
3 tablespoons olive oil, divided
1 pound grape tomatoes
⅓ cup dry white wine
¼ cup sliced pitted Kalamata olives
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 pound bay scallops, rinsed and patted dry
3 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
  • Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
  • Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES



Mediterranean Pasta With Fire Roasted Tomatoes image

Make and share this Mediterranean Pasta With Fire Roasted Tomatoes recipe from Food.com.

Provided by dennisarmstrong3

Categories     Vegetable

Time 1h5m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

2 lbs medium plum tomatoes (10 -12)
1/2 cup olive oil, divided
4 garlic cloves, minced
1 tablespoon italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon coarse black pepper
8 ounces pasta, such as fettuccine or 8 ounces spaghetti

Steps:

  • Place tomato halves, cut sides up, in foil-lined 15" x 10" x 1" pan sprayed with no stick cooking spray. Mix 1/4 cup oil, garlic and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 Tlb of remaining oil.
  • Roast in preheated 400 F oven 45 to 60 minutes until tomatoes are soft and lightly browned on top.
  • Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 Tlb oil in large bowl. Coarsely mash tomates. Add pasta and remaining tomates, toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

Nutrition Facts : Calories 496.1, Fat 28.3, SaturatedFat 4, Sodium 306.1, Carbohydrate 52.6, Fiber 4.7, Sugar 7, Protein 9.7

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