Tomato And Mozzarella Sauce With Pasta Recipes

PASTA WITH TOMATO AND MOZZARELLA

Steps:

• First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
• Reserve 3 tomatoes for later and roughly chop the rest.
• Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
• Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
• Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
• Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
• Cook the pasta as per the package instructions.
• When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
• Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA

Steps:

• Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
• Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

PASTA WITH MOZZARELLA, MINT & FRESH TOMATO SAUCE

Steps:

• Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.
• Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
• When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Tear in the mozzarella and toss ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL

Steps:

• Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add tomatoes and turn heat to high.
• Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.
• Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.

GNOCCHI WITH TOMATO SAUCE AND MOZZARELLA

Steps:

• Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes. Add passata and salt; simmer over low heat while you prepare the gnocchi.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour 1 ladle of tomato sauce into the bottom of a baking dish. Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine. Arrange cubes of mozzarella cheese evenly on top.
• Place baking dish in the oven and broil until mozzarella cheese is melted and sauce has slightly reduced, 5 to 10 minutes. Remove from oven and garnish with basil leaves before serving.

TOMATO & MOZZARELLA SPAGHETTI BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.
• Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large ovenproof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
• Meanwhile, cook and drain pasta as directed on box.
• Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

TOMATO AND MOZZARELLA SAUCE WITH PASTA

Steps:

• Combine first 7 ingredients and stir well.
• Cover and let stand at room temperature 1 hour.
• Cook spaghetti according to package directions and drain well.
• Immediately transfer hot spaghetti to a large serving bowl.
• Pour sauce over hot cooked spaghetti, tossing gently to combine.