Tomato And Rosemary Pasta Recipes

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PASTA WITH SPICY SAUSAGES, TOMATOES, ROSEMARY AND OLIVES



Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives image

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1/2 pound hot Italian sausage, casings removed
1 large sprig fresh rosemary
1 fat garlic clove, finely chopped
1 1/2 pounds ripe plum tomatoes, trimmed and diced
1/4 cup green pitted olives, slivered
Salt to taste
1/2 pound whole-wheat pasta, like penne

Steps:

  • Warm the oil in a large skillet over medium-high heat. Add the sausage and rosemary; cook, breaking up the meat with a fork, until browned and cooked through, 5 to 7 minutes. Add the garlic, cook 1 minute. Add the tomatoes and stir occasionally until they have broken down and turned into a sauce, 10 to 15 minutes. Stir in the olives for the last 5 minutes of cooking. Add salt to taste, cover and keep warm.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain well and toss with the sauce.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 23 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 930 milligrams, Sugar 8 grams

TOMATO AND ROSEMARY PASTA



Tomato and Rosemary Pasta image

Try this recipe when you want spaghetti, but don't want the same old stuff. I never have any complaints (or leftovers, for that matter)!

Provided by Melissa

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons vegetable oil
½ onion, diced
1 clove garlic
¼ pound mushrooms, diced
¼ green bell pepper, seeded and diced
1 cup diced fresh tomatoes
1 ½ teaspoons dried rosemary
salt and pepper to taste
2 tablespoons tomato paste
2 cups beef broth
8 ounces uncooked spaghetti
½ cup all-purpose flour

Steps:

  • Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 58 g, Fat 6.8 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 1046.4 mg, Sugar 3.5 g

DOUBLE-TOMATO PASTA SALAD



Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

Steps:

  • Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
  • Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
  • While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
  • Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
  • When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

PASTA WITH BACON, ROSEMARY AND VERY RIPE TOMATOES



Pasta With Bacon, Rosemary and Very Ripe Tomatoes image

From the book "Cook This Now" by Melissa Clark. This is a quick and easy pasta sauce when those tomatoes are almost too ripe.

Provided by mary winecoff

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces pasta
3 ounces bacon, sliced into 1/2 inch pieces
1 large rosemary, spring leaves minced
2 garlic cloves, minced
1 pinch crushed red pepper flakes
kosher salt & freshly ground black pepper
2 large tomatoes, cored and chopped
balsamic vinegar, soft herbs and grated Parmesan cheese (optional)

Steps:

  • Bring a large pot of salted water to boil and cook pasta according to package directions.
  • Place a large skillet over medium heat. Add the bacon and cook until brown, about 5 minutes. Transfer bacon to a paper towel, leaving the fat in the pan.
  • Add rosemary, garlic, red pepper flakes, salt and pepper to taste to skillet and cook until garlic is lightly browned but not burned, 1 to 2 minutes. Add the tomatoes and let the sauce simmer until pasta is cooked. Season aggressively with more salt and pepper. If it tastes flat, add a few drops of vinegar.
  • Drain the pasta and add to the sauce, tossing to mix. Sprinkle bacon and herbs over if you are using them. Grate some Parmesan cheese over top.

Nutrition Facts : Calories 655, Fat 21.2, SaturatedFat 6.8, Cholesterol 28.9, Sodium 370.7, Carbohydrate 93.5, Fiber 5.9, Sugar 7.9, Protein 21.6

TOMATO AND ROSEMARY PASTA



Tomato and Rosemary Pasta image

Try this recipe when you want spaghetti, but don't want the same old stuff. I never have any complaints (or leftovers, for that matter)!

Provided by Allrecipes Member

Categories     Italian Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons vegetable oil
½ onion, diced
1 clove garlic
¼ pound mushrooms, diced
¼ green bell pepper, seeded and diced
1 cup diced fresh tomatoes
1 ½ teaspoons dried rosemary
salt and pepper to taste
2 tablespoons tomato paste
2 cups beef broth
8 ounces uncooked spaghetti
½ cup all-purpose flour

Steps:

  • Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 58 g, Fat 6.8 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 1046.4 mg, Sugar 3.5 g

EASY ROSEMARY, TOMATO, AND RICOTTA PASTA



Easy Rosemary, Tomato, and Ricotta Pasta image

This is an easy, healthy pasta dish that's great for satisfying cravings for creamy pastas without adding loads of fat. Dried herbs work just fine with this, but using fresh tomatoes makes a huge difference and taste so much better. Using whole wheat pasta is strongly recommended for this recipe. The rosemary and tomato adds tons of flavor and nutrition! Goes very well with fish and asparagus and reheats well. This would also make a great main dish meal if tossed with chicken or seafood!

Provided by synapticdefection

Categories     < 30 Mins

Time 25m

Yield 7-8 serving(s)

Number Of Ingredients 7

1 box whole wheat pasta, of choice
1 tablespoon dried rosemary
1 tablespoon dried garlic flakes
3 tablespoons olive oil
1/3 cup water
16 ounces low-fat ricotta cheese
4 large fresh tomatoes, diced and with juices

Steps:

  • Combine tomatoes, water, rosemary, garlic flakes, and olive oil in medium saucepan.
  • Bring tomato and olive oil mixture to a rapid boil then reduce heat to medium. Cook for about 15 minutes for until tomatoes are soft.
  • While the tomatoes are cooking, prepare pasta as directed.
  • When tomatoes become soft, add ricotta and stir mixture together. Simmer on medium for another 5 minutes or until heated through.
  • Mix with hot pasta.

Nutrition Facts : Calories 71.4, Fat 6.1, SaturatedFat 0.9, Sodium 5.8, Carbohydrate 4.4, Fiber 1.4, Sugar 2.7, Protein 0.9

BAKED TOMATOES WITH ROSEMARY AND GARLIC



Baked Tomatoes With Rosemary and Garlic image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 garlic cloves, each peeled and cut into 8 slivers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons chopped parsley

Steps:

  • Preheat the oven to 450 degrees
  • Cut the tomatoes in half lengthwise.
  • Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams

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