PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
Provided by Tori Ritchie
Categories Pasta Tomato Roast Vegetarian High Fiber Dinner Almond Summer Family Reunion Low Cholesterol Potluck Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
- Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
- Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
- Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.
PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT
Perciatelli is a long, tubular pasta; spaghetti may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
- Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
- Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour puree over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 642 g, Cholesterol 8 g, Fat 13 g, Fiber 11 g, Protein 25 g, Sodium 527 g
PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)
Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta
Provided by Carmelita Caruana
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
- Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
- Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
- Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
- Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.
Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium
PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
Pesto that looked amazing and i want to try it and i'll lose the recipe if it isnt here! its from America's Test Kitchen so it has to be good :)
Provided by kimmer9
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
- 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
- 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
- 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
- 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.
PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
- Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
- Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.
More about "perciatelli with roasted tomato and almond pesto recipes"
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO RECIPE …
From bonappetit.com
Servings 4Total Time 2 hrs
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
- Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
- Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
- Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO | RECIPE FR
From flickr.com
Views 2.4K
10 BEST PERCIATELLI PASTA RECIPES | YUMMLY
From yummly.co.uk
TOMATOES ROASTED WITH PESTO RECIPES
From recipes.servegame.org
PERCIATELLI PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PESTO PASTA WITH CHERRY TOMATOES - ITALIAN FOOD FOREVER
From italianfoodforever.com
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
From mealplannerpro.com
PASTA & NOODLES RECIPES & MENU IDEAS – PAGE 22 | BON APPETIT
From bonappetit.com
VEGETABLE STUFFED PEPPERS RECIPES
From recipes.servegame.org
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO | RECIPE
From pinterest.com
EASY RECIPE PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
From sharerecipe.net
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO RECIPE | EAT YOUR …
From eatyourbooks.com
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO - MASTERCOOK
From mastercook.com
SICILIAN ALMOND TOMATO PESTO - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
10 BEST PERCIATELLI PASTA RECIPES | YUMMLY
From yummly.com
BRAZILIAN GARLIC SHRIMP RECIPES
From recipes.servegame.org
PESTO ALLA TRAPANESE (SICILIAN TOMATO ALMOND PESTO ... - CAROLINE'S …
From carolinescooking.com
ROASTED TOMATO PESTO PASTA - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
ROASTED TOMATO & ALMOND PESTO RECIPE | EATINGWELL
From eatingwell.com
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
From mealplannerpro.com
TOMATO AND ALMOND RECIPES (634) - SUPERCOOK
From supercook.com
RECIPES/PERCIATELLI-WITH-ROASTED-TOMATO-AND-ALMOND-PESTO …
From github.com
PERCIATELLI WITH GARLIC WALNUTS AND TOMATOES FOOD
From wikifoodhub.com
TOMATO-AND-ALMOND PESTO RECIPE - RICHARD LANDAU | FOOD & WINE
From foodandwine.com
ROASTED TOMATO PESTO - THERESCIPES.INFO
From therecipes.info
PERCIATELLI WITH CREAMY PESTO | PASTA WITH PESTO - LIZ THE CHEF
From lizthechef.com
VEGAN PESTO PASTA WITH ROASTED TOMATOES AND ALMOND RICOTTA
From thebakingfairy.net
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO | RECIPE
From pinterest.com
ROASTED TOMATO MOZZARELLA AND PESTO CALZONES RECIPES
From recipes.servegame.org
PASTA WITH ROASTED TOMATO AND ALMOND PESTO
From ezinearticles.com
BUCATINI WITH SICILIAN ALMOND PESTO - FAMILYSTYLE FOOD
From familystylefood.com
LEARN HOW TO COOK: PASTA WITH ROASTED TOMATO AND ALMOND PESTO
From cookmypasta.blogspot.com
ROASTED TOMATO BASIL PASTA - JESSICA GAVIN
From jessicagavin.com
PERCIATELLI WITH TOMATO AND PROSCIUTTO SAUCE - LIDIA
From lidiasitaly.com
BEST PESTO PASTA (RECIPE & TIPS) - THE MEDITERRANEAN DISH
From themediterraneandish.com
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
From pinterest.co.uk
RED CHILLI PESTO WITH ALMONDS AND FRESH TOMATOES
From recipelion.com
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO | GREAT PASTA …
From pinterest.co.uk
PESTO ALLA TRAPANESE (PESTO WITH TOMATOES AND ALMONDS FROM SICILY)
From highgroundorganics.com
PERCIATELLI WITH GARLIC WALNUTS AND TOMATOES RECIPES
From recipes.servegame.org
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
Related Search