Tomato Basil Spaghettini 26 Recipes

SUMMER TOMATO AND BASIL SPAGHETTINI

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 WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Cook spaghettini according to package directions. Drain.
• Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. 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.
• Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Canadian Parmesan cheese and hot pepper flakes, if desired.
• Variation: Add 1 cup (250 mL) thinly sliced mushrooms and 1/4 cup (60 mL) sliced green onions to recipe and cook in the melted butter along with the garlic.

TOMATO BASIL SPAGHETTINI

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.

SPAGHETTINI WITH SPICY TOMATO SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
• Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.

SPAGHETTINI W/CRAB, ASPARAGUS & SUN-DRIED TOMATOES

Steps:

• Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
• Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
• Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
• Return water to a boil, add salt & cook pasta. Drain & set aside.
• Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
• Add pasta & basil, toss just to heat thru & serve.

SPAGHETTI WITH TOMATOES & BASIL

Steps:

• Boil the pasta following pack instructions, about 9 mins. Meanwhile, put all the remaining ingredients in a large bowl with plenty of seasoning and toss together. Drain the pasta well, add to the tomato mixture and toss everything together until well mixed.

TOMATO BASIL SPAGHETTI

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!

SPAGHETTI WITH FRESH TOMATOES AND BASIL

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.

SPAGHETTI WITH CRAB, CHERRY TOMATOES & BASIL

Steps:

• In a large frying pan, heat the olive oil. Add the garlic and chilli flakes. Cook until just pale golden, then add the tomatoes. Cook 3 mins more on a high heat until the tomatoes start to break down a little. Add the lemon juice and cook for 1-2 mins. Remove from the heat and stir in the crab to warm through - not too much or it will break up.
• Boil the pasta in a large pan of salted water following pack instructions then drain. Mix the pasta in the warm pot with the sauce, lemon zest and capers, and toss the basil through.

TOMATO BASIL SPAGHETTINI

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.