PASTA POMODORO
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium heat. Add the 1/4 cup olive oil and heat until hot. Add the onions, garlic and a large pinch of salt. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Stir in the red pepper flakes and tomatoes and season with salt and black pepper. Tie the oregano and thyme together with a piece of butcher's twine, then add to the sauce. Bring to a simmer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than the time indicated in the package directions. Remove the herb bundle from the sauce and discard.
- Add the spaghetti to the warm sauce along with 1/4 cup of the pasta water. Let the spaghetti finish cooking in the sauce, stirring occasionally, 2 to 3 minutes.
- Remove from the heat and stir in the butter, basil leaves and a good drizzle of extra-virgin olive oil. Serve with freshly grated Parmesan over the top.
PASTA POMODORO
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
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
PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
PASTA AL POMODORO
Provided by Oliver Strand
Categories Pasta Tomato Christmas Vegetarian Kid-Friendly Quick & Easy High Fiber Father's Day Dinner Lunch Fall Summer Christmas Eve Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
- Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
- Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
POMODORO PASTA SAUCE
A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!
Provided by Melissa Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g
SPAGHETTI POMODORO
Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil.
- Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
- Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.
PASTA POMODORO RECIPE
Enjoy bold, beautiful flavor with this Pasta Pomodoro Recipe. This Pasta Pomodoro Recipe calls for bacon, garlic and crushed red pepper.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
- Add onions to reserved drippings; cook and stir on medium heat 5 min. Stir in garlic; cook 1 min. Add tomatoes, tomato paste and crushed pepper; simmer 5 to 6 min. or until thickened, stirring occasionally.
- Drain pasta; return to pan. Crumble bacon. Add to pasta with sauce; toss to coat. Spoon onto platter; top with cheese and basil.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 18 g
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PASTA POMODORO RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
Estimated Reading Time 4 mins
- Add 1/2 small chopped onion and 2 minced garlic cloves to a pan filled with 1/4 cup of extra virgin olive oil over medium heat.
- Now add 1 (28 oz) can of whole peeled San Marzano tomatoes into a blender and pulse it about 5 times.
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- Fill a large stock pot two-thirds full with water and heat over high to bring to a boil. Once you see the water start to steam, add 3 Tbsp. salt. We know, we know: That looks like a LOT of salt. But salting the pasta water aggressively—it should almost be seawater-salty—is the key to making sure that every noodle is properly seasoned through and through, and is one reason why restaurant pasta tastes better than the stuff you usually make. While you wait for the water, start your sauce.
- Open a 28-oz. can of whole peeled tomatoes and drain contents in a colander set over medium bowl. (Whole peeled tomatoes are the only canned tomatoes worth buying, TBH. The diced ones sometimes have weird chemicals added to them to keep the chunks from breaking down. Gross.) Using clean fingers, poke a hole in the tomatoes and shake to drain liquid and seeds from the insides of each tomato, reserving liquid. Shake colander over bowl to separate the solids from all the juices and encourage liquid to drain; set aside.
- Smash 4 garlic cloves with the flat side of a chef’s knife forcefully, so garlic breaks up into smaller bits; remove skins. If the cloves are really big, you might need to give them an extra smack to make sure they're broken up, but don't bother chopping—the garlic will infuse into the oil you sizzle it in and break down as the sauce simmers.
- Working next to your pasta pot, heat 3 Tbsp. oil in a large Dutch oven over medium. (We like using a Dutch oven or a large, high-sided skillet for cooking sauce and finishing pasta; it's kind of the only thing big enough to toss a whole pound of pasta in without noodles flying everywhere.) Add garlic and cook, stirring often with a wooden spoon, until garlic is golden all over, about 3 minutes.
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