Pasta With Fresh Tomatoes And Pine Nuts Recipes

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PASTA WITH FRESH TOMATOES AND PINE NUTS



Pasta with Fresh Tomatoes and Pine Nuts image

Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 6

Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove, minced
2 tablespoons olive oil
8 ounces angel-hair pasta
2 tablespoons pine nuts, toasted if desired

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
  • Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 2 g, Protein 8 g

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS



Fresh Tomato and Basil Pasta With Toasted Pine Nuts image

Make and share this Fresh Tomato and Basil Pasta With Toasted Pine Nuts recipe from Food.com.

Provided by CaliforniaJan

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 ounces penne pasta
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, chopped
6 large plum tomatoes, peeled and coarsely chopped
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 cup julienne-cut fresh basil
salt
fresh ground pepper
2 tablespoons pine nuts, toasted

Steps:

  • In large pot boil pasta until al dente. Drain.
  • In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
  • Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
  • Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

Nutrition Facts : Calories 217.1, Fat 8.9, SaturatedFat 1, Sodium 7.3, Carbohydrate 32.2, Fiber 5.3, Sugar 3.5, Protein 4.4

PESTO PASTA WITH TOMATOES AND PINE NUTS



Pesto Pasta With Tomatoes and Pine Nuts image

This is just something I have made forever. It's a last minute throw it together thing that always tastes great. Some hot bread, a bottle of good wine, a couple of friends and you've got the makings for a memorable evening.

Provided by bayou-mimi

Categories     Spaghetti

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups fresh basil, firmly packed
1/2 cup fresh parsley
1/2 cup parmesan cheese
3 large garlic cloves
1 teaspoon salt
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1 tablespoon white vinegar
1 lb pasta, cooked and kept warm
6 plum tomatoes, seeded and chopped
salt & pepper
3 tablespoons pine nuts, toasted

Steps:

  • For the pesto, in a food processor or blender, finely chop basil,parsley, parmesan cheese, garlic ,salt and the 1/4 Cup of pine nuts.
  • Add the olive oil and vinegar.
  • Blend until it's the consistency of creamed butter.
  • Toss warm pasta with pesto using as much or as little pesto as you prefer, but make sure to coat the pasta.
  • Add chopped tomatoes, tossing well.
  • Salt & pepper to taste.
  • Serve in your favorite pasta bowl with toasted pine nuts.
  • To toast the pine nuts, lightly brown them in your toaster oven or in a little olive oil until golden.

Nutrition Facts : Calories 563.3, Fat 28.5, SaturatedFat 4.7, Cholesterol 7.3, Sodium 526.3, Carbohydrate 62.4, Fiber 4.3, Sugar 3.5, Protein 15.6

PASTA WITH TOMATOES, PINE NUTS AND BASIL



Pasta with Tomatoes, Pine Nuts and Basil image

Categories     Nut     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Basil     Pine Nut     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1/4 cup olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-ounce jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and pepper
9 ounces angel hair pasta, freshly cooked
Grated Parmesan

Steps:

  • Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

FRESH TOMATO PASTA



Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories     Main Dish Recipes     Pasta

Time 22m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS



Spaghetti with Sun-Dried Tomatoes & Pine Nuts image

Categories     Salad     Nut     Tomato     Dessert     Pine Nut     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)

Steps:

  • Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
  • While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
  • When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
  • Ingredient Notes
  • Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
  • Serving & menu ideas
  • Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

PASTA SICILIANO



Pasta Siciliano image

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

Provided by Cathy Johnston

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package uncooked farfalle pasta
¼ cup olive oil
3 cloves chopped garlic
1 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
½ cup pine nuts
1 (2.25 ounce) can sliced black olives
½ cup chopped sun-dried tomatoes
1 cup crumbled feta cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g

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