Simple Tomato Pasta Recipes

TOMATO AND GARLIC PASTA

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

PASTA WITH TOMATOES

Steps:

• Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

EASY TOMATO PASTA

Steps:

• Pour the olive oil in a medium saucepan and add the onion. Put on a low heat and sweat the onion, with the lid on, for about 5 minutes, until the onion is softened but not brown. Stir occasionally.
• When the onion is cooked, add the garlic and cook for 1 more minute, stirring occasionally.
• Add the tomatoes, balsamic vinegar, salt, pepper and half the basil. Turn the heat up and bring to the boil, then cook for 10-15 minutes on a low heat, stirring occasionally.
• While the sauce is cooking, cook the pasta according to packet instructions / your own preferences. Add the sundried tomatoes to the pasta to rehydrate.
• Just before the pasta is ready, hoick out the sundried tomatoes, (I use the point of a sharp knife or a fork) chop finely and add to the sauce.
• Drain the pasta and stir into the sauce with a couple of tablespoons of pasta cooking water. Serve sprinkled with the cheese and the remaining basil.

FRESH TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

SIMPLE TOMATO PASTA

Steps:

• Preheat the oven to 170 fan oven - gas 5
• Wash your tomatoes and remove any green stalks
• Chop the garlic finely
• Add 3-4 tablespoons of olive oil (be generous) and all the other ingredients (tomatoes, garlic, pinch of salt and a tablespoon of balsamic vinegar) to a non stick baking tray. Tear up 1/2 basil leaves and add too. Just keep some to add at the end.
• Cook for 15-20 minutes in the oven. For the last 10 minutes start cooking your pasta the normal way.
• Toss the pasta in with the baked cherry tomatoes in the baking tray and add the rest of the torn basil, and if needed more olive oil.
• Serve with parmesan cheese.

TOMATO-BUTTER PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
• Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.