ANGEL HAIR PASTA WITH TRAPANI-STYLE PESTO
Delicate angel hair pasta begs for an easy, elegant sauce. This one is a rustic tomato version of pesto, made quickly in a large bowl with grated fresh, in-season tomatoes, ground almonds instead of pine nuts, and a mix of fresh parsley and basil. Bring it all together with freshly grated Parmesan and olive oil for a light and lively meal that's a perfect pair with chardonnay or pinot grigio.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Number Of Ingredients 11
Steps:
- 1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.
- 2. When the water is boiling, cook the pasta according to package directions. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.
- 3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread.
ANGEL HAIR PASTA WITH PESTO
Provided by Tyler Florence
Categories main-dish
Time 10m
Yield 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
- Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES
This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers - like Corno di Toro and many other varieties of peppers of every hue - ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.
Provided by David Tanis
Categories dinner, lunch, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of water over high heat and bring to a boil.
- In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
- Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
- Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
- Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
- Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
- Garnish with whole or torn basil leaves. Serve warm or at room temperature.
ANGEL HAIR WITH FENNEL PESTO
When the holiday excesses are over and the lights are low, the time comes for quiet, simple dinners. This light, lively pasta is a welcome relief from the weeks of heavy protein.
Provided by Monte Farber and Amy Zerner
Categories HarperCollins Pasta Vegetarian Fennel Tomato Currant White Wine Oregano Vegan Quick & Easy Dinner
Yield 4 servings as a main, 6 as a starter
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don't let the flakes burn.
- Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
- Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
- Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
- When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it's just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a "halo" of garnish.
ANGEL HAIR PASTA WITH PESTO AND TOMATOES
Make and share this Angel Hair Pasta With Pesto and Tomatoes recipe from Food.com.
Provided by Melinda 2
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Angel Hair Pasta to pkg. directions and drain.
- In a large skillet heat olive oil.
- Saute onion and garlic. About 2 minutes.
- Add tomatoes and pesto. Add salt and pepper, continue to cook until hot.
- Add cooked pasta, Parmesean cheese, garlic salt and lemon pepper.
- Toss and Serve.
PESTO AND TOMATO ANGEL HAIR PASTA
Make and share this Pesto and Tomato Angel Hair Pasta recipe from Food.com.
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook angel hair pasta according to package directions.
- Turn on food processor and drop garlic down feed tube.
- Stop the processor and add basil, nuts, cheese and salt and pepper.
- Pulse until finely chopped, then with motor running, add oil gradually through tube until blended.
- Drain pasta and reserve some of cooking water.
- Toss pasta with the pesto, then add tomatoes.
- If mixture is too thick, add a little cooking water.
- Can be served hot or cold.
Nutrition Facts : Calories 942.7, Fat 53.6, SaturatedFat 8.6, Cholesterol 12.5, Sodium 657.4, Carbohydrate 93.7, Fiber 6.5, Sugar 5.3, Protein 24
TOMATO-GARLIC ANGEL HAIR
This light olive oil and Parmesan cheese-based sauce is so fresh tasting. But fresh basil is the key ingredient in this pasta dish.-Salvatore Bertolinio, Indiana, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Rinse and drain pasta; add to tomato mixture and toss to coat. Serve immediately.
Nutrition Facts : Calories 254 calories, Fat 9g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ANGEL HAIR PESTO
Add crusty bread and a salad to this easy pasta dish to make a complete meal in mere minutes. "The creamy sauce with fresh tomatoes and basil is a pleasant change from traditional tomato-based sauces," writes Irene Smoliga of Harrisburg, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, for pesto, in a blender, combine the oil, cream cheese, garlic and basil; cover and process until smooth., Drain the pasta and transfer to a serving bowl. Top with tomatoes and pesto; sprinkle with mozzarella and Parmesan cheeses.
Nutrition Facts : Calories 499 calories, Fat 31g fat (9g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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ANGEL HAIR PASTA WITH FRESH TOMATOES AND PESTO
From freshfoodinaflash.com
Ratings 1Category Entree, Main Course, PastaCuisine ItalianTotal Time 20 mins
- Place garlic in food processor. Pulse until minced. Add basil and pine nuts. Process until all ingredients are mixed and against edge of bowl. Then thru the tube, WHILE MOTOR IS RUNNING, pour in olive oil in slow stream until a sauce begins to form. You will need to open processor midway to scrape sides of bowl and push ingredients back to center. That’s it! Fresh pesto in a minute.
- Halve or quarter cherry or grape tomatoes so that they are a similar bite size. Also toast the pine nuts. Begin to boil pasta. Cappellini will cook in a flash, so watch it and have other ingredients ready.
- When pasta is cooked to al dente, drain and immediately toss with pesto. Add more olive oil or pasta water to coat the strands. Add the tomatoes and toss. Divide pasta among plates. Top with the tomatoes, toasted pine nuts and freshly grated parmesan cheese. Serve.
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