MINI FARFALLE PASTA WITH CHERRY TOMATOES, BASIL & MOZZARELLA CHEESE | BARILLA.COM
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Mini Farfalle Pasta with Cherry Tomatoes, Basil & Mozzarella Cheese for a delicious meal!
Provided by Barilla
Categories Blue Box
Yield 6
Number Of Ingredients 6
Steps:
- BRING a pot of water to a boil
- ADD oil and onions to a medium sauté pan and heat over medium-high heat
- Sauté for 3 minutes or until onions are soft
- ADD cherry tomatoes to skillet
- Sauté tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper
- Meanwhile, COOK Mini Farfalle according to directions on the package
- REMOVE sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes
- Return the puree to sauté pan
- DRAIN and toss pasta with sauce
- Finish with basil and mozzarella cheese
BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL
Provided by Food Network
Categories main-dish
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
- DRAIN pasta, reserving 1/2 cup of cooking liquid.
- TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
- TOP with grated Parmesan cheese, black pepper and remaining basil.
PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
- Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
- Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL
Provided by Food Network
Categories main-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes.
- REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper.
- DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well.
- ADD cheese, basil and remaining olive oil to the pasta. Toss to combine.
FARFALLE WITH TOMATOES AND FETA CHEESE
Provided by Colin Cowie
Categories Cheese Herb Olive Pasta Tomato Easter Vegetarian Quick & Easy Spring Boil
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1. Cook the pasta in a large pot of boiling salted water until al dente.
- 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.
FARFALLE WITH HOT ITALIAN SAUSAGE, TOMATOES AND BASIL
Hot Italian sausage, sweet tomatoes and fresh basil are tossed with bowtie pasta in this easy, flavor-packed summer dinner. Try this recipe with classic Italian pork sausage or leaner chicken or turkey sausage if you prefer. DELICIOUS!
Provided by ElvisPresley99
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Drain and toss in olive oil. Set aside. Meanwhile, preheat a large skillet.
- Squeeze sausage from casing into pan, crumbling it into small pieces.
- Add garlic and cook until sausage is browned and cooked through, 7 to 10 minutes.
- Toss cooked sausage with pasta, basil, tomatoes, cheese, lemon juice, salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 539.7, Fat 25.8, SaturatedFat 9, Cholesterol 47.9, Sodium 1034.3, Carbohydrate 50.5, Fiber 2.9, Sugar 4.3, Protein 25.4
TOMATO AND MOZZARELLA BITES
A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.
Provided by MADDIECAT
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
- Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g
FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM
Provided by Cara Brunetti Hillyard
Categories Milk/Cream Cheese Dairy Onion Pasta Pork Tomato Sauté Quick & Easy Dinner Sausage Boil Bon Appétit Virginia Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)
These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
- In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
- Divide mixture equally between muffin tins (I use an ice cream scoop).
- Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
- Bake for about 20 minutes until egg is set and frittatas are golden around the edges.
CHERRY TOMATO & BASIL FOCACCIA
When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Time 1h
Yield 2 loaves (20 pieces each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, a cup at a time, in boiling water for 30 seconds or just until skin at the "X" begins to loosen., Remove tomatoes and immediately drop into ice water. Pull off and discard skins. Place tomatoes in a small bowl; drizzle with oil., Preheat oven to 425°. Sprinkle 2 greased baking sheets with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface. Cover; let rest 10 minutes. Divide dough in half. Shape each into a 12x8-in. rectangle and place on prepared baking sheets., Using fingertips, press several dimples into dough. Pour tomato mixture over dough; sprinkle with basil, coarse salt and pepper. Let rise in a warm place until doubled, about 30 minutes., Bake until golden brown, 15-18 minutes.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 125mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
TOMATO BASIL MOZZARELLA MELT
Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 31m
Yield 6
Number Of Ingredients 6
Steps:
- Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
- Decrease oven temperature to 375 degrees F.
- Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.
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