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.
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 ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
QUICK PENNE PESTO WITH TOMATOES
Ready Pasta Penne combines with basil pesto, cherry tomatoes, and fresh mozzarella to make this classic Italian dish that's just as tasty as it is timesaving.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
- Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
- Top with basil and pine nuts.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.7 g, Cholesterol 24.1 mg, Fat 13.9 g, Fiber 4.7 g, Protein 18 g, SaturatedFat 5 g, Sodium 406.2 mg, Sugar 3.2 g
PENNE WITH TOMATO, MOZZARELLA & ARUGULA PASTA
Make and share this Penne With Tomato, Mozzarella & Arugula Pasta recipe from Food.com.
Provided by Firems911
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
- Chop tomatoes and toss with salt.
- Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
- Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
- While pasta is cooking, cut mozzarella into small pieces.
- Mix all ingredients with hot cooked pasta.
- Sprinkle with remaining arugula and red pepper flakes.
Nutrition Facts : Calories 853.9, Fat 42.4, SaturatedFat 11.6, Cholesterol 44.8, Sodium 660.1, Carbohydrate 99.9, Fiber 14.8, Sugar 5.5, Protein 22.9
PENNE WITH ARUGULA AND TOMATOES
Categories Pasta Tomato Vegetarian Quick & Easy Lunch Arugula Spring Summer Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.
PENNE WITH ARUGULA AND TOMATOES
Make and share this Penne With Arugula and Tomatoes recipe from Food.com.
Provided by Bev I Am
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat.
- Add onion and sauté until tender, about 5 minutes.
- Add garlic and sauté 1 minute.
- Add tomatoes, herbs and sugar.
- Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
- Season to taste with salt and pepper.
- (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Add arugula and cook until wilted, about 1 minute.
- Drain.
- Return pasta and arugula to pot.
- Add sauce and toss to coat.
- Season to taste with salt and pepper.
- Divide pasta among plates.
- Sprinkle with cheese and serve.
PENNE WITH GRAPE TOMATOES AND MOZZARELLA
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add chickpeas to pot; immediately drain pasta mixture, and return to pot.
- Add tomatoes, bocconcini, thyme, oil, and vinegar to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats penne (you may not need all the water). Season with salt and pepper; toss to combine. Serve, garnished with additional thyme.
Nutrition Facts : Calories 634 g, Fat 21 g, Fiber 6 g, Protein 29 g
PASTA WITH TOMATOES AND ARUGULA
Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- For the pasta, bring water to a boil in a covered pot.
- Chop onion finely and saute in oil in nonstick pan until very soft.
- Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
- Wash, trim and dry the arugula and chop coarsely.
- Cook pasta according to package directions.
- Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 5 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 9 grams
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA
Categories Chicken Pasta Tomato Roast Low Fat Quick & Easy Feta Arugula Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
- Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.
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