Summer Tomato And Basil Spaghettini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPAGHETTI WITH FRESH TOMATOES AND BASIL



Spaghetti With Fresh Tomatoes and Basil image

Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.

Provided by Thorsten

Categories     Spaghetti

Time 28m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup fresh tomato, cut in 3/8 inch dice
1 tablespoon onion, minced
1 tablespoon olive oil, divided
1/2 teaspoon sugar
1 tablespoon fresh basil, chopped
salt, to taste
1 pinch pepper
4 ounces spaghetti

Steps:

  • Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
  • Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
  • Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
  • Tomatoes should get warm, but not cooked, about 5 minutes.
  • When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6

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

SUMMER TOMATO AND BASIL SPAGHETTINI



Summer Tomato and Basil Spaghettini image

Categories     Herb     Pasta     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     Basil     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 9

2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
1 cup pitted Niçois or Kalamata olives, halved
8 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves
1/3 cup chopped shallots
1 cup coarse fresh breadcrumbs made from crustless French bread
1 pound spaghettini
1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
Fresh basil sprigs

Steps:

  • Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
  • Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.

SPAGHETTINI CHICKEN



Spaghettini Chicken image

This is a copy-cat recipe I created from a restaurant in the Bay Area. It's a soupy sauce, not a thick one. It's a nice change.

Provided by BZEEFMOM

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 teaspoon dried basil, crumbled
salt and pepper to taste
12 ounces spaghettini
2 cups diced, cooked chicken breast meat
15 leaves fresh spinach, cleaned
¼ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
  • Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
  • Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
  • Spoon sauce over hot pasta and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 36.9 g, Cholesterol 37.9 mg, Fat 11 g, Fiber 2.6 g, Protein 25.9 g, SaturatedFat 2.4 g, Sodium 905.6 mg, Sugar 4.4 g

TOMATO BASIL SPAGHETTINI



Tomato Basil Spaghettini image

This pungent garlic, basil, and tomato sauce will delight the senses. The goat cheese is the perfect creamy complement to an already delightful dish!

Provided by JENNIFER KENT

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package uncooked spaghettini
1 (14.5 ounce) can diced tomatoes with garlic
2 fresh tomatoes, chopped
1 cup fresh basil leaves
2 tablespoons minced garlic
2 tablespoons olive oil
freshly ground black pepper to taste
1 lemon, juiced
4 ounces soft goat cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a blender or food processor, blend the diced tomatoes, fresh tomatoes, basil, garlic, olive oil, and pepper just until chunky.
  • In a bowl, gently toss the cooked pasta and tomato mixture. Sprinkle lemon juice over the pasta and top with goat cheese just before serving.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 47.2 g, Cholesterol 6.5 mg, Fat 7.9 g, Fiber 4 g, Protein 11 g, SaturatedFat 2.7 g, Sodium 305.5 mg, Sugar 3.4 g

TOMATO BASIL SPAGHETTI



Tomato Basil Spaghetti image

This is a great dish when you have little time to cook but something fulfilling and with great taste. The original recipe calls for 1 lb of spaghetti, but since I like more sauce I decreased the amount to 3/4 lb. It's up to you how much pasta you'd like to use. The sauce comes together quickly and the results are always excellent. Begin the sauce as soon as you turn the pasta water on to boil. It's that fast! Recipe courtesy of Eva Longoria.

Provided by LifeIsGood

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

kosher salt
3/4 lb dried spaghetti
1 tablespoon olive oil
1/2 small onion (yellow or white)
4 garlic cloves, minced
2 bunches fresh basil, leaves chopped
ground black pepper and kosher salt, to taste
14 1/2 ounces whole tomatoes with juice
8 ounces tomato sauce
1/4 cup parmigiano-reggiano cheese, grated (about 1 oz)
1 teaspoon dried red pepper flakes (opt. to taste)

Steps:

  • Bring a large pot of salted water to boil. Cook the spaghetti to al dente, about 8 minutes or according to your package directions.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, garlic, half of the basil and a pinch each of salt and pepper. Cook, stirring occasionally, until translucent - about 5 minutes. Add the tomatoes and the tomato sauce. Bring to a simmer while you break up the tomatoes with the side of a spoon. Simmer gently for about 4 minutes. Season with salt and pepper to taste.
  • Drain the pasta and put in a large serving bowl. Pour over the sauce and add all but a handful of the left over basil. Toss until the pasta is well coated with sauce. top with the remaining chopped basil, grated cheese and dried red pepper flakes. Enjoy!

More about "summer tomato and basil spaghettini recipes"

TOMATO AND BASIL SPAGHETTI RECIPE | DELICIOUS. MAGAZINE
tomato-and-basil-spaghetti-recipe-delicious-magazine image
2005-04-30  · After a couple of minutes, add the onion and cook for 5 minutes until soft, stirring regularly. Add the garlic and cook for a couple of minutes, then stir …
From deliciousmagazine.co.uk
5/5 (3)
Category Vegan Dinner Recipes
Cuisine Italian Recipes
Total Time 20 mins
  • Fill a large saucepan with water, add a good pinch of salt, cover with a lid and put on a high heat until the water is boiling.
  • Meanwhile, put the oil in a frying pan and ask an adult to put it over a very gentle heat. After a couple of minutes, add the onion and cook for 5 minutes until soft, stirring regularly. Add the garlic and cook for a couple of minutes, then stir in the tomatoes and juice. Add some salt and pepper, the sugar and most of the basil. Simmer for 10 minutes.
  • Add the spaghetti to the pan of boiling water, carefully pushing it down until it’s all under water. Cook according to the packet instructions.
See details


SUMMER TOMATO AND BASIL SPAGHETTINI RECIPE
summer-tomato-and-basil-spaghettini image
Recipes. Recipe Guide; Ask. Food; Travel; Diet and Fitness; Home and Garden; Blog. Popular; Health; How-To; Restaurants; Chefs; Events; Beverage; F&B Industry; Business; Content is loading... Close Print. Sign in. Username or …
From friendseat.com
See details


RIPE SUMMER TOMATO GRATIN & BASIL RECIPE | MYRECIPES
2016-01-03  · Recipes; Ripe Summer Tomato Gratin with Basil (Gratin de Tomates au Basilic) Ripe Summer Tomato Gratin with Basil (Gratin de Tomates au Basilic) Rating: 3 stars. 1 …
From myrecipes.com
3/5 (1)
Total Time 50 mins
Servings 8
Calories 170 per serving
  • Tear bread with your hands to form coarse crumbs; spread in an even layer on a baking sheet. Bake at 400° for 3 minutes or until lightly toasted. Combine breadcrumbs, 2 tablespoons oil, parsley, thyme, 1/8 teaspoon salt, 1/8 teaspoon pepper, and Parmesan cheese in a bowl.
  • Cut tomatoes into 1/2-inch-thick slices. Place tomatoes in a shallow dish; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add remaining 1/4 cup oil, torn basil, vinegar, garlic, and shallot; toss gently to coat.
  • Arrange tomato slices in a shallow 3- to 4-quart glass or ceramic baking dish. Pour any remaining liquid from the bowl over the tomatoes. Bake at 400° for 15 minutes (tomatoes should still be firm). Sprinkle breadcrumb mixture evenly over tomatoes. Bake at 400° for 10 minutes or until breadcrumbs are golden. Remove dish from oven; let stand 10 minutes before serving. Garnish with small basil leaves, if desired.
See details


SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND ...
2015-07-28  · Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from …
From abeautifulplate.com
4.5/5 (138)
Total Time 40 mins
Category Pastas, Risottos, And Grains
Calories 420 per serving
  • Roast Tomatoes: Preheat the oven to 450 degrees Fahrenheit. If your oven runs hot, I recommend reducing the temperature by 25 degrees or so, or reducing the cook time (and watching them carefully). Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
  • Prepare Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning–or until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
  • While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the dried pasta until al dente. Reserve 1/2 cup of the pasta water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as necessary.
  • Garnish each pasta serving with additional basil (torn or sliced into thin ribbons), a generous sprinkling of toasted garlic breadcrumbs, and serve with freshly grated parmigiano-reggiano cheese.
See details


ONE-PAN SPAGHETTI WITH CHERRY TOMATOES & TORN BASIL | THE ...
Instructions. Simmer. In a large sauté pan, combine the spaghetti, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and the water; bring to a boil …
From thefrayedapron.com
5/5 (1)
Category Main Course
Cuisine American
Total Time 20 mins
  • Simmer. In a large sauté pan, combine the spaghetti, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and the water; bring to a boil over high heat. Cook pasta, stirring frequently with tongs, until al dente and water has nearly evaporated, about 11 minutes.
  • Serve your dish. Season with salt and pepper, and garnish with torn basil. Serve with olive oil and cheese.
See details


BASIL AND TOMATO SPAGHETTINI - 500,000+ RECIPES, MEAL ...
In a large saute pan, cook garlic over low heat until fragrant, a minute or 2. Increase heat to medium and add fresh tomato, sun dried tomato and half of the basil. Saute about 5 min. Add wine and reduce by 1/2. Add chicken broth and reduce by …
From bigoven.com
Reviews 1
Servings 4
Cuisine Italian
Category Main Dish
See details


SPAGHETTINI WITH TOMATO AND BASIL SAUCE | METRO
2013-08-06  · Cook spaghettini according to package directions. Set aside. Melt butter in a large saucepan over medium-high heat until foamy. Add garlic and cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.
From metro.ca
4/4 (2)
Total Time 20 mins
Servings 4
See details


SUMMER TOMATO AND BASIL SPAGHETTINI RECIPE | BON APPéTIT
2003-08-01  · Summer Tomato and Basil Spaghettini Recipe. 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
From bonappetit.com
Servings 6
See details


SILVER PALATE TOMATO BASIL - ALL INFORMATION ABOUT HEALTHY ...
The Silver Palate® Tomato. We blend imported San Marzano heirloom tomatoes with famous California rounds and extra virgin olive oil. Never tomato paste or added sugar. Elegante Mangia! View Nutritional Information » Low Sodium Tomato Basil Pasta Sauce 25 oz. jar $7.99 Add to Cart 6-Pack (6 x 25 oz. jar) $7.49 per jar - save $3.00! $44.94
From therecipes.info
See details


SUMMER TOMATO AND BASIL SPAGHETTINI | FRESH TOMATO RECIPES ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
See details


CORN TOMATO AND BASIL PASTA - ALL INFORMATION ABOUT ...
Corn, Tomato, and Basil Pasta Recipe | Martha Stewart top www.marthastewart.com. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning. 377 People Used More Info ›› Visit site > Campanelle Pasta with Sweet Corn, Tomatoes and Basil ... hot www.177milkstreet.com. We instead grate …
From therecipes.info
See details


CANNING TOMATO SAUCE RECIPES WITH BASIL - SIMPLE CHEF RECIPE
2022-01-03  · The perfect sauce to make the most of fresh summer tomatoes and basil. You can bottle it, freeze it or eat it right away. In addition to those ingredients, add 8 cups fresh tomato juice/puree mixture.add 2 additional cups of water. Perfect for pasta, on pizza, with meatballs, in spaghetti bolognese or in lasagne. If you missed the last ones, you can check out all of the …
From simplechefrecipe.com
See details


TOMATO BASIL SPAGHETTINI 26 RECIPES
Christmas Thanksgiving Spring Winter Summer Fall Search. Tomato Basil Spaghettini 26 Recipes SPAGHETTI WITH FRESH TOMATOES AND BASIL. Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com. Provided by Thorsten. Categories Spaghetti. Time 28m. Yield 1 serving(s) Number Of Ingredients 8. Ingredients; 1 cup fresh …
From tfrecipes.com
See details


TOMATO BASIL SPAGHETTINI RECIPE
Tomato basil spaghettini recipe. Learn how to cook great Tomato basil spaghettini . Crecipe.com deliver fine selection of quality Tomato basil spaghettini recipes equipped with ratings, reviews and mixing tips. Get one of our Tomato basil spaghettini recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
See details


TOMATO AND BASIL MENU - ALL INFORMATION ABOUT HEALTHY ...
Menus | Tomato & Basil Pizzeria top tomatoandbasilpizzeria.com. POMODORO (OUR HOMEMADE TOMATO SAUCE) $ 13.95; MARINARA. Fresh plum tomatoes, fresh basil and garlic sautéed in extra virgin olive oil $ 15.95; PESTO. Fresh basil sauce combined with grated parmesan cheese, pine nuts & Italian seasonings $ 16.95; ALFREDO. A traditional creamy ...
From therecipes.info
See details


CLASSICO TOMATO AND BASIL RECIPES
9 hours ago Easy Keto Tomato Basil Soup Recipe Low Carb & Gluten . 1 hours ago Mar 19, 2018 - Creamy and loaded with bright, fresh flavors, this Easy Keto Tomato Basil Soup will quickly become a new family favorite! Make it in just minutes and serve with my Cheesy Herb Muffins for a fabulous low carb lunch! Keto, Atkins, gluten free, egg free, nut free. Rating: …
From share-recipes.net
See details


TOMATO BASIL SPAGHETTINI RECIPES
Steps: Cook spaghetti according to package directions. Only drain spaghetti, do not rinse. Meanwhile, cook onions in 1/2 tbs olive oil in a small pot …
From tfrecipes.com
See details


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 »

Top Asked Questions

How do you cook Tomatoes for spaghetti sauce?
Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix. Tomatoes should get warm, but not cooked, about 5 minutes. When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes.
How do you Cook Pasta with fresh basil and tomatoes?
In the last minute or so of cooking, add the fresh basil leaves to the pasta water. Reserve 1/2 cup of the pasta water (avoid any basil leaves), and drain the pasta. Place the pasta (with basil) back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and toss gently.
How long to cook Tomatoes for spaghetti squash?
Tomatoes should get warm, but not cooked, about 5 minutes. When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve. 26 Surprising Spaghetti Squash Reci...
How much water do you boil Tomatoes for pasta?
Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper.

Related Search