SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
TOMATO BASIL SPAGHETTINI PASTA (30-MIN. RECIPE)
Steps:
- In a pot, boil water for your pasta to Al Dente according to package instructions. The key to making this recipe delicious is having Al Dente pasta. Remember to reserve some of the pasta water.
- Meanwhile in another large shallow pan on low - medium heat, add olive oil
- Then add garlic. Allow garlic to "sweat" for 30 - 45 seconds here and do not brown it. Browned garlic will not taste good in your pasta. We are trying to infuse the oil with garlic.
- Optional: if you want a spicy pasta, add hot pepper flakes here and stir for 1 minute.
- Increase the heat to medium high, add cherry/grape tomatoes and cook for 3 minutes until they're soft.
- Add your canned tomatoes with the juice. Break apart them into bite size pieces with your cooking utensil. Allow this to cook for 5 minutes. Season with salt and pepper.
- Now pour the reserved pasta water into your sauce. Cook for 5 minutes and stir to allow the sauce to thicken.
- Reduce heat to low, add half of the basil leaves into the sauce and cook for 1 minute.
- Drain your pasta and pour hot pasta into your sauce. Turn off heat and stir pasta into sauce.
- Remove pan off heat. Now stir in your remaining basil leaves. Save some as a garnish. Enjoy!
Nutrition Facts : Calories 1387 kcal, Carbohydrate 209 g, Protein 38 g, Fat 47 g, SaturatedFat 7 g, Sodium 1218 mg, Fiber 15 g, Sugar 27 g, ServingSize 1 serving
SUMMER TOMATO AND BASIL SPAGHETTINI
Categories Herb Pasta Tomato Appetizer Sauté Vegetarian Quick & Easy Basil Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
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.
SPAGHETTI WITH FRESH TOMATOES AND BASIL
Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.
Provided by Thorsten
Categories Spaghetti
Time 28m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6
TOMATO BASIL SAUSAGE SPAGHETTI RECIPE BY TASTY
Here's what you need: ground sausage, onion, salt, pepper, marinara sauce, milk, fresh basil, spaghetti
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat pot to medium-high heat.
- Cook the sausage in the pot.
- Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown.
- Add the marinara, milk, and basil, cooking until sauce has thickened slightly.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 108 grams, Fat 35 grams, Fiber 7 grams, Protein 43 grams, Sugar 19 grams
SPAGHETTI WITH TOMATOES AND GARLIC-BASIL OIL
No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes.
Provided by By Inspired Taste
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, cook spaghetti as directed on package.
- Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
- Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
- Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
TOMATO AND BASIL PASTA SAUCE
A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.
Provided by Carolyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.
Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g
SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE
Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
- Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.
SPAGHETTINI WITH FRESH TOMATO AND BASIL SAUCE
A simple dish filled with fresh, delightful Mediterranean flavours.
Provided by Food Network Canada
Categories cheese,Hot and Spicy,Main,pasta,vegetables,vegetarian
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
FRESH SPAGHETTI WITH TOMATOES AND BASIL
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large skillet heat the oil, then stir in the garlic. Before the garlic browns, stir in the tomatoes, basil, red pepper and salt to taste. Simmer for about 25 minutes, until the sauce has thickened.
- While the sauce is simmering bring a large pot of salted water to a boil. When the sauce is cooked, add the spaghetti to the boiling water, stirring to separate the strands. When the water returns to the boil, cook for about a minute, then drain.
- Divide the spaghetti among four to six warmed plates, add the sauce and serve at once. Pass grated parmesan cheese on the side.
SPAGHETTI WITH TOMATOES & BASIL
This quick pasta dish is so simple to prepare yet tastes so good - make sure your tomatoes are really ripe and full flavoured
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
TOMATO BASIL FETTUCCINE
"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
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
TOMATO BASIL SPAGHETTI
This is a great dish when you have little time to cook but something fulfilling and with great taste. The original recipe calls for 1 lb of spaghetti, but since I like more sauce I decreased the amount to 3/4 lb. It's up to you how much pasta you'd like to use. The sauce comes together quickly and the results are always excellent. Begin the sauce as soon as you turn the pasta water on to boil. It's that fast! Recipe courtesy of Eva Longoria.
Provided by LifeIsGood
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
MARIA'S TOMATO-BASIL SPAGHETTI SAUCE
Homemade tomato sauce that doesn't take hours to make! This sauce can be different every time or can be your own signature sauce, but the basics are the same! Included are directions for using real tomatoes, but if time doesn't permit canned tomatoes will work nicely as well. Enjoy!
Provided by Cara
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
- Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.2 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 5.8 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 81.5 mg, Sugar 12.8 g
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