Tomato Basil Penne Pasta Recipes

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PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PENNE WITH TOMATO SAUCE PASTA RECIPE BY TASTY



Penne With Tomato Sauce Pasta Recipe by Tasty image

Here's what you need: olive oil, medium onion, red chili flakes, garlic, crushed tomato, salt, penne pasta

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
½ medium onion, finely diced
½ teaspoon red chili flakes
1 clove garlic, minced
14 oz crushed tomato, 1 can
salt, to taste
½ lb penne pasta

Steps:

  • Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
  • Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
  • Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

QUICK TOMATO, BASIL & GARLIC PASTA DINNER



Quick Tomato, Basil & Garlic Pasta Dinner image

We make this all the time when we just need to throw together something quick. It is very satisfying with a dinner salad and a nice glass of wine. It is really important that you use fresh, tasty cherry tomatoes.

Provided by Shiraz

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb penne rigate
3 tablespoons extra virgin olive oil
3 cloves garlic, minced (or more if you love garlic like I do)
1 pint ripe cherry tomatoes, sliced in half (approximately 1.5 cups)
2 tablespoons fresh basil, chopped
1 teaspoon dried red pepper flakes (or more if you like spicy things)
salt and black pepper
grated parmesan cheese

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



Tomato Basil Pasta image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 9

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

TOMATO AND BASIL PASTA



Tomato and Basil Pasta image

Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 thinly sliced garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper, plus more for sprinkling
1 pound cooked and drained short pasta (such as campanelle)
4 medium tomatoes
1 pound burrata or mozzarella cheese
Small basil leaves

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.

FRESH TOMATO AND GARLIC PENNE FOR TWO



Fresh Tomato and Garlic Penne for Two image

Make dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 7

1 1/4 cups uncooked penne pasta (4 oz)
2 teaspoons olive or vegetable oil
2 cloves garlic, finely chopped
1 lb plum (Roma) tomatoes (6 medium), coarsely chopped
1 tablespoon chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Cook and drain pasta as directed on package, omitting salt.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes and Basil image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish

Steps:

  • Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
  • Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
  • Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
  • Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

TOMATO BASIL PENNE PASTA



Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

  • Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  • Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes And Basil image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound penne
3 tablespoons olive oil
4 ripe tomatoes, chopped
1 clove garlic, minced
A large bunch of basil leaves, torn into small pieces
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Steps:

  • Cook the penne in boiling salted water until al dente. Drain and place in a large bowl with the olive oil. Cover.
  • Add the tomatoes, garlic and basil, season and mix well. Serve immediately, passing the cheese separately.

PENNE WITH TOMATOES BASIL AND GARLIC



Penne With Tomatoes Basil and Garlic image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound penne
2 tablespoons extra-virgin olive oil
3 to 4 ripe tomatoes, seeded and chopped
1/2 cup basil leaves, coarsely chopped
1 clove garlic, green part removed, minced
Coarse salt and freshly ground pepper to taste

Steps:

  • Cook the penne in boiling salted water and drain when al dente.
  • Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 90 grams, Fat 9 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 6 grams

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