Tomato Basil Pasta Nests Recipes

SPAGHETTI PASTA NESTS

Steps:

• Preheat oven to 350 degrees. In a large sauce pan cook the spaghetti according to package directions, minus two minutes, so it's very al la dente.
• In the meantime, in a large fry pan over medium heat, fry the Italian Sausage until cooked through. Drain off any grease and then stir in the entire jar of the Mezzetta pasta sauce and the fennel seed. Cook until just reheated.
• In a large mixing bowl, add one egg, beaten. Drain the spaghetti and add to the bowl with the egg and mix well. Add the sauce and stir gently.
• Using a large serving spoon and a fork, twirl the spaghetti into nests and place in a 9 x 13" baking pan sprayed with non-stick spray.
• When all the nests are in place, push one of the mini mozzarella balls into the enter of each. Sprinkle with Italian bread crumbs and sliced green olives.
• Bake until nice and steamy. 30 minutes.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

TOMATO, BASIL AND CHEESE BAKED PASTA

Steps:

• Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.
• Preheat a deep, big skillet or a medium sauce pot over medium heat.
• Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef's knife tilted slightly away from your body.
• Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.
• Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.
• Preheat your broiler to high and place a rack in the center of the oven.
• Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

TOMATO AND BASIL PASTA

Steps:

• Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

QUICK TOMATO, BASIL & GARLIC PASTA DINNER

Steps:

• Cook pasta according to directions on package.
• While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat.
• Don't let the garlic get brown.
• After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
• When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well.
• Add salt& pepper as you like, and serve topped with parmesan.

TOMATO BASIL PASTA NESTS

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente, with a bite to it.
• While the water is heating, begin the sauce by heating a large, deep skillet over medium heat. Add the olive oil, garlic, and onions. Saute for 8 to 10 minutes; reduce the heat a bit if the onions begin to brown. You want them to become sweet and soft, but not to caramelize.
• Stir in the tomatoes and heat through. Season the sauce with salt and pepper. Wilt in the basil and turn off the heat. Stir in pesto sauce.
• Drain the pasta and add to the sauce. Toss in the pan to distribute. Sprinkle in the cheese, tossing to combine (or leave out and serve at table). Grab a meat fork. Stick the fork into the pasta and bring up a heaping forkful. Turn and twist the pasta, using your palm to guide the pasta a bit, to form a nest. Serve! Makes 8 nests, 4 inches wide and 5-6 inches long.
• For Vegan omit the cheese or use a Vegan Cheese sub.

SPAGHETTI NESTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 holes of a muffin tin with butter or oil. Cook the spaghetti following the pack instructions, then cool under cold running water and drain. Divide most of the spaghetti between the 6 holes, creating nest shapes. Top with tomato sauce, then crack an egg on top of each.
• Wrap the remaining spaghetti around the egg yolks and gently tap the tin to allow the egg whites to seep through the spaghetti. Bake for 20 mins until the egg whites are set and the yolk a little runny. Carefully remove from the tin with a blunt knife and serve, topped with basil leaves.

PASTA TONNATO NESTS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 2 minutes for fresh and 10 minutes for dried. Drain pasta. Return to same pot and toss with oil.
• Combine sauce and wine in heavy medium saucepan. Bring to simmer over medium heat. Mix in tuna and olives, being careful to keep tuna in fairly large pieces. Season with salt and pepper.
• Divide pasta between 2 plates. Using large spoon, make indentation in centers of pasta to create "nests." Spoon sauce into centers. Sprinkle each with basil.

ROASTED-TOMATO PASTA WITH BASIL

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
• Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.