PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY
Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
- Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
- Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 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 TOMATO CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
- Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
JULIA CHILD'S PROVENçALE TOMATO SAUCE
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.
Provided by Julia Moskin
Categories dinner, one pot, main course
Time 1h30m
Yield About 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
- Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
- Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams
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.
PASTA WITH TOMATO SAUCE PROVENCAL
Provided by Marian Burros
Categories dinner, weekday, main course
Time 2h
Yield About 8 cups sauce -3 or 4 servings
Number Of Ingredients 14
Steps:
- Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
- Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
- Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 17 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1122 milligrams, Sugar 24 grams
TOMATO SAUCE VARIATIONS: CURRY, SOUTHWEST AND PROVENCAL
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Add oil to saucepan on medium heat. Add onions, when soft and translucent, add garlic for about 1 minute. Then add tomatoes. Cook down into a thick sauce. Add remaining ingredients, stirring occasionally. When sauce comes to a boil lower heat and cook for 20 to 30 minutes. Serve on pasta or rice and garnishes.
PROVENCAL TOMATO SALSA
Categories Condiment/Spread Sauce Herb Olive Tomato Summer Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover tomatoes. Let stand until softened, about 15 minutes. Drain. Return sun dried tomatoes to same bowl. Add all remaining ingredients. Season salsa to taste with salt and pepper and toss to blend. (Can be prepared 4 hours ahead. Cover and refrigerate.)
PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE
Categories Pasta Vegetable Low Fat Vegetarian Fall Spring Summer Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
PASTA WITH PROVENCAL SEAFOOD SAUCE
Make and share this Pasta With Provencal Seafood Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 54m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a big pot of water to a boil.
- Put the oil in another large, deep pot over medium heat; one minute later, add the onion and cook/stir for 2-3 minutes.
- Add in the garlic and cook for 1 minute.
- Add in the red pepper flakes, wine, and tomatoes; bring to a boil; decrease heat to med-low, and let cook for about 15 minutes.
- Salt the boiling water and cook the pasta until it is tender but firm.
- When the pasta is almost done, add the parsley, half the basil, and all the remaining ingredients to the sauce; simmer until the seafood is cooked through, about 4-5 minutes.
- Drain the pasta and serve with the sauce, garnished with the remaining basil.
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- Fill a large pot with water and place it on the stove over medium heat (we’ll use this water to cook the pasta soon).
- Add the olive oil to a large skillet and drain the oil from the anchovies into it as well. Then add the onions, garlic, and red pepper flakes, and cook until the onions are nicely browned and very soft, about 10-12 minutes.
- At this point, add the pasta to the boiling water in the pot, season it generously with salt, and cook until al dente.
- To the skillet with the fried onions, add the anchovies and tomato paste. Cook for about 5 minutes, stirring constantly. Lower the heat to low, and add about two ladles of hot water from the pasta to bring the sauce to a creamy consistency.
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