Summer Tomato And Basil Pasta With Pine Nut Sauce Recipes

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SUMMER GARDEN PASTA



Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  • Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE



Summer Tomato and Basil Pasta With Pine Nut Sauce image

All the exquisite flavors of the season come together beautifully in this easy-to-make dish.

Provided by Adapted from

Yield 4

Number Of Ingredients 10

1/2 cup raw pine nuts
5 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
3/4 teaspoon fine sea salt, plus more as needed
1 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch chunks
1 cup (1/2 ounce) fresh basil leaves, torn
2 teaspoons balsamic vinegar
1 large garlic clove, pressed or grated
1/4 teaspoon freshly ground black pepper, or more as needed
One (12-ounce) package gluten-free or whole-grain pasta, such as penne, spaghetti or fettuccine

Steps:

  • 1 Warm a medium skillet over medium heat
  • 2 Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes
  • 3 Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt
  • 4 Blend until smooth, scrape the sides and blend again
  • 5 (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms
  • 6 If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly
  • 7 The sauce can be stored in a glass jar in the refrigerator for up to 1 month
  • 8 )
  • 9 In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss to thoroughly combine
  • 10 Taste, and add more salt and pepper, if needed
  • 11 Set aside to marinate while you cook the pasta (you can prepare the tomatoes up to 3 hours in advance)
  • 12 Cook the pasta in a large pot of salted water according to the package directions
  • 13 Drain the pasta well and return to the pot
  • 14 Add the pine nut sauce and toss to evenly coat the pasta
  • 15 Add the pasta to the bowl of tomatoes and gently toss to combine
  • 16 Taste and season with more salt and pepper, if needed, and serve

Nutrition Facts : Calories 400 calories, Fat 21 g, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 6 g

TOMATO AND BASIL PASTA SAUCE



Tomato and Basil Pasta Sauce image

A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.

Provided by Carolyn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans tomatoes, chopped
¼ teaspoon red pepper flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons white sugar
¾ cup basil leaves, torn into pieces
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g

TOMATO & BASIL SAUCE



Tomato & basil sauce image

Save time and money with this simple and tasty sauce, great with pasta, meat or fish

Provided by Good Food team

Categories     Lunch, Main course, Pasta

Time 15m

Yield Makes 350ml

Number Of Ingredients 14

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves
1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves

Steps:

  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.
  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS



Fresh Tomato and Basil Pasta With Toasted Pine Nuts image

Make and share this Fresh Tomato and Basil Pasta With Toasted Pine Nuts recipe from Food.com.

Provided by CaliforniaJan

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 ounces penne pasta
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, chopped
6 large plum tomatoes, peeled and coarsely chopped
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 cup julienne-cut fresh basil
salt
fresh ground pepper
2 tablespoons pine nuts, toasted

Steps:

  • In large pot boil pasta until al dente. Drain.
  • In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
  • Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
  • Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

Nutrition Facts : Calories 217.1, Fat 8.9, SaturatedFat 1, Sodium 7.3, Carbohydrate 32.2, Fiber 5.3, Sugar 3.5, Protein 4.4

PENNE WITH SUMMER TOMATO SAUCE WITH FRESH MOZZARELLA AND BASIL



Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil image

Provided by Bobby Flay

Categories     side-dish

Number Of Ingredients 9

4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 cup basil chiffonade
Salt
1 pound penne, cooked al dente
1/2 pound fresh mozzarella, cubed

Steps:

  • In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE



Summer Tomato and Basil Pasta with Pine Nut Sauce image

Categories     Nut     Tomato     Dinner

Number Of Ingredients 10

1/2 cup Pine nuts, raw
5 tablespoons Olive oil
1 tablespoon Lemon juice, fresh
3/4 teaspoon Sea salt, fine
1 1/2 pounds Tomatoes, ripe cut into 1/2 inch chunks
1 cup Basil leaves, torn
2 teaspoons Balsamic vinegar
1 clove Garlic, large
1/4 teaspoon Black pepper
12 ounces Whole grain pasta

Steps:

  • Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring often, until fragrant and golden, about 5 minutes.
  • Transfer nuts to a mini food processor and add 3 tablespoons oil, the lemon juice, and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again.
  • In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss thoroughly. Set aside to marinate while pasta cooks.
  • Cook pasta according to package directions. Drain well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta.
  • Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper if needed.

TOMATO, BASIL PASTA SALAD WITH PINE NUTS



Tomato, Basil Pasta Salad With Pine Nuts image

Best when made with fresh vine-ripened tomatoes and when basil is in season. Try adding 1/4 tsp hot red pepper flakes to oil mixture for a bit of a bite. Cooking time includes marinating time.

Provided by Just Call Me Martha

Categories     Potluck

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 large ripe tomatoes, peeled and diced
3 tablespoons chopped fresh basil
2 garlic cloves, peeled and minced
3/4 cup olive oil
1/4 teaspoon red pepper flakes (optional)
1 lb pasta (fusilli, penne or rigatoni)
1/2 lb mozzarella cheese, grated
1/4 freshly grated parmesan cheese
1/4 cup pine nuts

Steps:

  • Mix together tomatoes, basil and garlic in bowl with salt and pepper to taste.
  • (Add optional red pepper flakes if desired.) Cover with olive oil and let sit for 1 hour.
  • Cook pasta al dente.
  • Drain and place in serving bowl.
  • Add tomato mixture and mozzarella.
  • Toss until cheese begins to melt.
  • Sprinkle with parmesan cheese and pine nuts and serve.

Nutrition Facts : Calories 1043.4, Fat 61, SaturatedFat 13.9, Cholesterol 44.8, Sodium 371.6, Carbohydrate 95.2, Fiber 6.2, Sugar 7.7, Protein 30.3

PASTA WITH FRESH TOMATOES AND PINE NUTS



Pasta with Fresh Tomatoes and Pine Nuts image

Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15m

Number Of Ingredients 6

Coarse salt and ground pepper
2 medium tomatoes, diced
1 garlic clove, minced
2 tablespoons olive oil
8 ounces angel-hair pasta
2 tablespoons pine nuts, toasted if desired

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
  • Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 2 g, Protein 8 g

PASTA WITH TOMATOES, PINE NUTS AND BASIL



Pasta with Tomatoes, Pine Nuts and Basil image

Categories     Nut     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Basil     Pine Nut     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

1/4 cup olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-ounce jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and pepper
9 ounces angel hair pasta, freshly cooked
Grated Parmesan

Steps:

  • Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

TOMATO, BASIL, PINE NUT DRESSING



Tomato, Basil, Pine Nut Dressing image

This is a sundried tomato and fresh basil with pine nut salad dressing...also olive oil and balsamic. Use on a light romaine or a spinach salad...Dressing can be hot or cold, your choice...enjoy!

Provided by Doreen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 8h15m

Yield 20

Number Of Ingredients 7

1 cup olive oil
½ cup balsamic vinegar
½ cup sun-dried tomatoes, chopped
½ cup fresh basil leaves, sliced
⅓ cup pine nuts, chopped
2 tablespoons water
⅛ teaspoon white sugar

Steps:

  • In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

Nutrition Facts : Calories 116 calories, Carbohydrate 2.1 g, Fat 12 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 30.2 mg, Sugar 1.5 g

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From healingtomato.com


SUMMER PASTA WITH TOMATOES, GARLIC, BASIL AND BUTTERY CROUTONS
2020-07-07 Instructions. Bring a large covered pot of water to a boil over high heat. While the water heats, dice the bread into cubes, halve the tomatoes, mince the garlic and thinly slice the basil leaves on a large cutting board into separate piles. Add the tomato, half of the garlic, 1/2 tsp. salt, olive oil, vinegar, red pepper flakes and a few ...
From heinens.com


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