Penne With Tomatoes Basil And Two Cheeses Recipes

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PENNE WITH TOMATOES AND TWO CHEESES



Penne with Tomatoes and Two Cheeses image

This dish can be made ahead. It's best to bring to room temperature before baking or bake for slightly longer and cover with foil at the end so it does not burn. Add a little more freshly grated parmesan and fresh basil just before serving.

Provided by annie diamond

Time 1h55m

Yield 8

Number Of Ingredients 10

3 large cans diced tomatoes
2 small or one large onion, diced
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon crushed red pepper
1 pound penne pasta
olive oil
salt and pepper
8 ounces Havarti Cheese
1 cup grated parmesan

Steps:

  • Dice the onion and saute in olive oil for about six or seven minutes.
  • Add the garlic, stirring to make sure the garlic does not burn. Add the dried basil, crushed red pepper and salt and pepper.
  • Add the three cans tomatoes, drained. Stir often and let cook for about an hour.
  • Meanwhile, cook the penne pasta in salted water just until cooked al dente. Slightly undercooked is better. Drain and then put back into pot and mix in about a tablespoon of olive oil.
  • Add the tomato and onion mixture and stir.
  • Mix in the grated Havarti Cheese and sir to mix. Pour into a prepared baking dish that has been buttered and top with the grated parmesan.
  • Bake uncovered for about 25 to 30 minutes in a 375 degree oven.

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.

FRESH TOMATO AND GARLIC PENNE FOR TWO



Fresh Tomato and Garlic Penne for Two image

Make dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 7

1 1/4 cups uncooked penne pasta (4 oz)
2 teaspoons olive or vegetable oil
2 cloves garlic, finely chopped
1 lb plum (Roma) tomatoes (6 medium), coarsely chopped
1 tablespoon chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes and Basil image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish

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



Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

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 TOMATOES, OLIVES AND TWO CHEESES



Penne with Tomatoes, Olives and Two Cheeses image

Categories     Cheese     Herb     Olive     Pasta     Tomato     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
  • Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
  • Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

PENNE WITH TOMATOES, BASIL AND TWO CHEESES



Penne With Tomatoes, Basil and Two Cheeses image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 20m

Yield 4 main-course servings, 8 first-course servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 pound penne
1/4 pound Emmenthaler cheese
1/2 pound mozzarella, cut into 1/2-inch cubes
4 ripe tomatoes, seeded and chopped
1/2 cup shredded basil
Coarse salt and freshly ground pepper to taste

Steps:

  • Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
  • While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
  • Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 16 grams, Carbohydrate 92 grams, Fat 34 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 780 milligrams, Sugar 7 grams, TransFat 0 grams

PENNE PASTA WITH TOMATOES, HERBS AND BLUE CHEESE



Penne Pasta With Tomatoes, Herbs and Blue Cheese image

Absolutely fantastic pasta dish. This dish is always a hit. I've been making it for about 10 years and I still get lots of requests for it. It is based on a recipe I found in "The California Wine Country Cookbook II" that I purchased on a visit to the Kenwood Vineyards. I usually serve with a Cesear Salad and Bruschetta.

Provided by Simply Chris

Categories     Penne

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 large onion, diced
6 cloves garlic, minced
28 ounces canned diced tomatoes
1 teaspoon dried oregano
1/2 cup dry red wine
1 lb penne pasta, cooked al dente (I use whole wheat pasta)
8 ounces blue cheese, half crumbled finely,the other half crumbled into larger pieces (I use reduced fat blue cheese)
1/2 cup chopped fresh basil
salt
pepper

Steps:

  • Saute the diced onion in olive oil over medium heat until the onions are translucent.
  • Add the minced garlic and saute one minute longer.
  • Add the tomatoes with juices, red wine and dried oregano to the onion-garlic mixture and simmer until most of the juices are gone, about 8-10 minutes.
  • Add the salt and pepper to taste and reduce heat to low.
  • Simmer covered, on very low heat, while the Penne Pasta is cooking, about 8 minutes.
  • Add the crumbled blue cheese and half of the fresh basil to the sauce mixture.
  • Stir until the sauce has become creamy.
  • Pour the tomato sauce over the hot cooked pasta and toss with the remaining fresh basil.
  • Spoon pasta into serving bowl and garnish with whole fresh basil leaves.

PENNE WITH TWO TOMATOES AND MOZZARELLA



Penne with Two Tomatoes and Mozzarella image

We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Steps:

  • Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
  • Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 501 g, Fat 15 g, Fiber 4 g, Protein 23 g

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne With Tomatoes, Olives and Two Cheeses image

A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

Provided by SharleneW

Categories     Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil (divided)
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper flakes
2 cups canned low sodium chicken broth
1 lb penne or 1 lb rigatoni pasta
2 1/2 cups packed grated havarti cheese
1/3 cup sliced pitted oil-cured olives (such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  • Add onion and garlic and sauté for a few minutes until onion is translucent.
  • Add tomatoes, basil and crushed red pepper.
  • (See note below about the pepper).
  • Crush tomatoes with a potato masher to break into smaller pieces.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  • This will take about an hour.
  • Season to taste with salt and pepper.
  • When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  • Drain pasta and toss with remaining 3 tablespoons of olive oil.
  • Stir in pasta mixing thoroughly.
  • Mix in Havarti cheese.
  • Pour into 13x9/2-inch glass baking dish.
  • Sprinkle top with olives and then the Parmesan cheese.
  • Bake at 350° until heated thoroughly, about 30 minutes.
  • Sprinkle with fresh basil before serving.
  • Note: Use your best judgment about the crushed red pepper.
  • I found 1 1/2 teaspoons quite spicy.
  • My whole family can enjoy this dish if I only use 1 teaspoon.

PENNE WITH TOMATOES BASIL AND GARLIC



Penne With Tomatoes Basil and Garlic image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound penne
2 tablespoons extra-virgin olive oil
3 to 4 ripe tomatoes, seeded and chopped
1/2 cup basil leaves, coarsely chopped
1 clove garlic, green part removed, minced
Coarse salt and freshly ground pepper to taste

Steps:

  • Cook the penne in boiling salted water and drain when al dente.
  • Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 90 grams, Fat 9 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 6 grams

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