Pasta Al Fresco Recipes

PASTA AL POMODORO FRESCO

Pasta al Pomodoro Fresco image

Simplicity simplicity simplicity and flavor all in 15 minutes. Viva Italy!

Provided by lanapolitana

Time 15m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/2 lb. of gemelli or favorite good quality pasta
1 pint of fresh grape tomatoes (wash, dry, & halved lengthwise)
2 large garlic cloves sliced thinly
10 basil leaves chopped roughly
3 tablespoons of extra virgin olive oil
salt and cracked pepper
fresh grated pecorino cheese

Steps:

Boil the pasta in salted water according to package direction until al dente.
In the meantime, in a large skillet, add the olive oil. When the oil is hot, add the garlic slices and cook them at medium heat stirring often just until lightly golden. Next, add the cut tomatoes, salt and pepper and cook for about 5 minutes at medium high heat. Stir the sauce gently a few times. The sauce should not be soupy.
Before removing the sauce from the heat, taste it for flavor. When the sauce is ready, add the fresh chopped basil, turn off the heat and stir one last time.
Transfer the cooked strained pasta in the skillet, and toss gently making sure that the pasta is fully ncorporated with the sauce.
When serving the pasta, for a delicious fragrant finishing touch, drizzle extra virgin olive oil, and add more fresh basil, fresh cracked pepper and fresh grated cheese on top of each plate.

TO DIE FOR FETTUCCINE ALFREDO

To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

PASTA FRESCA

Pasta Fresca image

Make and share this Pasta Fresca recipe from Food.com.

Provided by Missy Wombat

Categories Healthy

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups tomatoes, chopped ripe
8 basil leaves, large
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
1 lb fusilli
1/2 lb mozzarella cheese, fresh and cut into 1/2 inch cubes

Steps:

Put a large pot of water on the boil for the pasta.
Put aside 1 cup of the tomatoes and a couple of basil leaves.
Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
Season.
When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
In the meantime cut the reserved basil into thin strips.
Drain the cooked pasta and toss it immediately with the mozzarella.
Add the sauce and mix well.
Top with the reserved tomatoes and basil.
Serve immediately.

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