PENNE PECORINO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
- Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
- Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
- Remove the pan from the heat and stir in the grated cheese until partially melted.
- Top with freshly ground black pepper and serve immediately.
PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
- Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
- Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
TOMATO AND OLIVE PENNE
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
- Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
PENNE WITH TOMATOES AND BASIL
Steps:
- Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
- Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
- Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
- Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.
TOMATO BASIL PENNE PASTA
A Mediterranean-style family staple.
Provided by Elisa Stamm
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
- Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
PENNE WITH TOMATOES, OLIVES AND CAPERS
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.
HEARTY TOMATO-OLIVE PENNE
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.
GREEN BEAN & PENNE SALAD WITH TOMATO AND OLIVE DRESSING
Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Pasta
Time 22m
Number Of Ingredients 9
Steps:
- Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.
- Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.
- Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.
Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
More about "penne with tomato basil olives and pecorino recipes"
TOMATO BASIL PASTA | EASY PENNE PASTA RECIPE FOR LUNCH OR …
From yellowblissroad.com
4.8/5 (13)Total Time 20 minsCategory MainCalories 466 per serving
- Bring a large pot of salted water to a boil, add the penne pasta and cook, until about three-quarters of the way done (2 minutes under what's called for on the package.
- Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the diced onion and cook until soft; about 3 minutes. Stir in red pepper flakes and garlic and cook for 1 minutes before adding the tomatoes and a pinch of salt and pepper. Cook until the tomatoes just begin to blister, about 2 minutes. Add a ladle full of the pasta water (about ¾-1 cup) and the chopped basil to the tomatoes.
- Add the pasta to the saute pan and bring to a boil. The liquid will reduce as the pasta finishes to form a sauce; 3-4 minutes. Stir in 1/3 cup fresh grated Parmesan.
PENNE WITH CHERRY TOMATOES, OLIVES & PECORINO RECIPE
From foodandwine.com
- Cook the penne in a large pot of boiling salted water until al dente. Drain the penne and toss with 1 tablespoon of the olive oil. Let cool to room temperature.
- Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with the remaining 1/2 cup of olive oil. Scrape into a bowl and season with salt.
- In a large bowl, toss the penne with the herb puree, tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the Pecorino, season with pepper and toss well.
PENNE WITH TOMATO AND BASIL | COOKSTR.COM
From cookstr.com
ONE-POT ITALIAN SAUSAGE PASTA RECIPE - AVERIE COOKS
From averiecooks.com
PENNE WITH TOMATO, HERBS, AND PECORINO CHEESE …
From lacucinaitaliana.com
ITALIAN PENNE PASTA SALAD | BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PENNE WITH TOMATO, BASIL, OLIVES, & PECORINO | KARA J MILLER
From karajmiller.com
Estimated Reading Time 2 mins
JAMIE OLIVER | SEARCH
From jamieoliver.com
PENNE WITH VEGETABLES IN TOMATO-BASIL SAUCE RECIPE
From slurrp.com
FRESH TOMATO, SAUSAGE, AND PECORINO PASTA RECIPE | MYRECIPES
From myrecipes.com
CREAMY TOMATO PASTA SAUCE - THE SEASONED MOM
From theseasonedmom.com
ZUCCHINI AND TOMATO PENNE PASTA WITH OLIVES - YOUTUBE
From youtube.com
PENNE PASTA WITH ROASTED CHERRY TOMATOES & BLACK OLIVES
From italianrecipebook.com
PENNE, COURGETTE & TOMATO PASTA | NAPOLINA - BBC GOOD FOOD
From bbcgoodfood.com
PENNE WITH TOMATOES, OLIVES, AND CAPERS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love