TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
- Meanwhile, cook and drain pasta as directed on box.
- Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
- Cook tomatoes down for 5 minutes until they soften and release some of their juices.
- Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
- Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
- Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
- Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
- Top off with extra parmesan and basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams
PASTA WITH MINT, BASIL AND FRESH MOZZARELLA
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving. Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta. Serve this hot or warm, when the cheese is supple and a little runny.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
- In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
- Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
- To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 32 grams, Carbohydrate 67 grams, Fat 47 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 417 milligrams, Sugar 3 grams
PASTA WITH FRESH TOMATO SAUCE
This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.
Provided by kelcampbell
Categories Main Dish Recipes Pasta
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g
PASTA WITH MOZZARELLA, MINT & FRESH TOMATO SAUCE
A fresh but filling dish full of light summer flavours
Provided by Jane Hornby
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 11
Steps:
- Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.
- Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
- When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Tear in the mozzarella and toss ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.
Nutrition Facts : Calories 763 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.91 milligram of sodium
PASTA WITH FRESH TOMATO SAUCE
I have been cooking a version of this dish practically since I first encountered it in a "60-Minute Gourmet" column, the brainchild of the late Pierre Franey, in January 1986. Why Pierre published the recipe in mid-winter is a mystery. To make the sauce my way you chop tomatoes; you put them in fat, whether that's olive oil, butter or, I suppose, rendered bacon fat; you cook them until they've broken down a bit and given up their liquid; and you dress pasta with the resulting sauce. (Pierre peeled the tomatoes first, because that was his style. He was a chef!) With good tomatoes, you can make this sauce in its most basic form - with no more than tomato, oil and salt - and it will be terrific. But you can jazz it up in a variety of ways; butter in place of oil changes its character noticeably. Parmesan is an obvious and welcome addition. Cooking a bit of chopped onion or minced garlic in the butter or oil - with or without rosemary, tarragon or thyme - before adding the tomatoes adds depth. Chopped basil at the end ... well, to me this is practically essential.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter's foam subsides, add the tomatoes.
- Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain.
- Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.
PASTA WITH TOMATO AND MOZZARELLA
Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.
Provided by AaliyahsAaronsMum
Categories Low Cholesterol
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
- Reserve 3 tomatoes for later and roughly chop the rest.
- Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
- Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
- Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
- Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
- Cook the pasta as per the package instructions.
- When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
- Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.
Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
- Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL
During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.
Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
This recipe was included in an email that I received from the www.cookscountry.com website: Bored with your usual pasta and red sauce? We were, so we came up with this simple spin in which fresh mozzarella tempers the heat of spicy chili flakes. Here's what we discovered: Test Kitchen Discoveries Combine canned crushed and diced tomatoes for a rich flavor and thick texture. Flavor the sauce simply with red pepper flakes and minced garlic. Cook the pepper flakes along with the garlic in extra-virgin olive oil to intensify their flavor. Use fresh mini balls of mozzarella. If you can't find the small balls, larger balls can be cut into small cubes. Low-moisture mozzarella, the shrink-wrapped stuff, won't taste nearly as good in this dish. Liberally season the water in which the pasta is cooked; otherwise the pasta will taste bland. We recommend 1 tablespoon of salt per gallon of water. Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.
Provided by senseicheryl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
- Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
FRESH MOZZARELLA AND TOMATO
Looking for a quick appetizer idea? Then check out this cheese and fresh tomatoes recipe that requires no cooking at all and is ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
- Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.
Nutrition Facts : Calories 260, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 0 g
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