Pasta Palomino Recipe 55

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PASTA POMODORO



Pasta Pomodoro image

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Provided by DEBNJAMES

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package angel hair pasta
¼ cup olive oil
½ onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  • Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
  • Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g

CAPELLINI POMODORO



Capellini Pomodoro image

Make and share this Capellini Pomodoro recipe from Food.com.

Provided by Josie M

Categories     European

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

4 garlic cloves, minced
2 lbs plum tomatoes, diced
1 ounce fresh basil, minced
1/3 cup olive oil
3 ounces fresh parmesan cheese
12 ounces angel hair pasta, cooked
1/4 teaspoon black pepper

Steps:

  • Heat olive oil and add garlic, cook until garlic turns white.
  • Add diced tomatoes and pepper.
  • Heat through stirring constantly.
  • About 2 to 3 minutes.
  • Remove from heat and add basil and half of the cheese.
  • Toss gently with the pasta.
  • Serve at once and top with remaining cheese.

PALOMINO SAUCE (SERVED OVER PASTA)



Palomino Sauce (Served over Pasta) image

My Italian mom gave me this recipe years ago. It is a great mix of a white sauce and a red sauce with a nice little kick. We usually request it for our "Sunday dinners". Definitely a nice change. We all love it and usually make breaded chicken, good garlic bread and a tossed salad to finish off the meal. Yum!! :)

Provided by BeIIa

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 small white onion, chopped
1 banana pepper, seeded and chopped
2 garlic cloves, chopped
1 tablespoon flour
3/4 cup milk
1 cup light cream
1/2 teaspoon salt
1 1/2-2 cups spaghetti sauce (can use homeade, jarred, or canned)
1/4 cup parmesan cheese
1/4 cup basil leaves (optional)

Steps:

  • In nonstick skillet, melt butter over medium heat.
  • Add onion, pepper and garlic. Cook until tender, stirring occasionally.
  • Stir in flour, cook for 1 minute.
  • Stir in milk, cream and salt. Heat to boiling over med-high heat.
  • Stir in spaghetti sauce (adding a little more for a thicker sauce) and cook over med high heat for 10-15 minutes stirring occasionally.
  • Pour over cooked pasta, adding parmesan and basil.
  • Enjoy!

Nutrition Facts : Calories 287.9, Fat 20.2, SaturatedFat 11.5, Cholesterol 59.1, Sodium 906.4, Carbohydrate 19.5, Fiber 1.1, Sugar 9.5, Protein 8

PASTA PALOMINO RECIPE - (5/5)



Pasta Palomino Recipe - (5/5) image

Provided by á-6416

Number Of Ingredients 3

Penne Pasta {cooked at directed on package}
Spaghetti/Marinara sauce {I use my homemade recipe here}
a splash of milk or cream

Steps:

  • Obviously this isn't an *actual* recipe. You just eyeball it. You can't go wrong. All you do is heat your marinara sauce - either homemade or jarred will work just fine but I have a loving relationship with my homemade. :) Once the sauce is hot, add in some milk or cream to make it creamy. I usually cook enough pasta and sauce for four people and I add in between a 1/2 to 1 cup of half and half. You can also toss in some parmesan cheese if you have some. Pour the sauce over the noodles and toss. Serve immediately with a slice of garlic bread. Mmmm.

PENNE ALLA GORGONZOLA



Penne alla Gorgonzola image

Categories     Milk/Cream     Cheese     Pasta     Vegetarian     Quick & Easy     Blue Cheese     Parmesan     Sage     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 pound penne (preferably ridged)
3 tablespoons unsalted butter
1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled
1 cup whole milk
1/2 pound Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 ounces finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
  • While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
  • Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

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