Penne With Tomato Pesto And Smoked Mozzarella Recipes

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PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

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 AND SMOKED CHEESE



Penne with Tomato and Smoked Cheese image

Here's a smokin' speedy casserole with just four ingredients! Use the do-ahead tip to make it even faster.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 4

3 cups uncooked penne pasta (9 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups Alfredo pasta sauce
1 cup shredded smoked mozzarella cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Reduce heat to medium; cook uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated.
  • In 2-quart saucepan, heat Alfredo sauce over medium-low heat until warm. Stir in cheese until melted. Mix sauce, pasta and tomatoes. Pour into casserole.
  • Bake uncovered about 30 minutes or until hot in center.

Nutrition Facts : Calories 580, Carbohydrate 59 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 21 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 540 mg

PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA



Penne with Tomato Pesto and Smoked Mozzarella image

Provided by Joan Lang

Categories     Pasta     Tomato     Dinner     Mozzarella     Family Reunion     Potluck     Self     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup almonds
2 cups loosely packed fresh parsley
12 sun-dried tomato halves
2 cloves garlic, roughly chopped
2 tablespoons olive oil
1/4 pound smoked mozzarella, diced
1/2 pound whole-wheat penne

Steps:

  • In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.

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