Tomato Basil Spaghettini Recipes

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SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

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

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

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)



Tomato Basil Spaghettini Pasta (30-min. Recipe) image

Tomato Basil Spaghettini Pasta. This is my go to pasta - easy to make under 30 minutes. It's a tasty dish infused with the flavours of garlic, basil and tomato.

Provided by christieathome

Categories     dinner     lunch

Time 30m

Number Of Ingredients 10

454 grams spaghetti
28 oz Whole Peeled Tomatoes (canned)
8 cloves garlic (minced)
1 cup fresh basil leaves
2 pints cherry tomato (sliced in halves)
6 tablespoons Extra Virgin Olive Oil
1/4 teaspoon Hot Pepper Flakes (Optional if you prefer not spicy)
1/2 cup reserved Pasta Water
1/2 teaspoon salt
1/4 teaspoon black pepper

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



Summer Tomato and Basil Spaghettini image

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

2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
1 cup pitted Niçois or Kalamata olives, halved
8 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves
1/3 cup chopped shallots
1 cup coarse fresh breadcrumbs made from crustless French bread
1 pound spaghettini
1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
Fresh basil sprigs

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



Spaghetti With Fresh Tomatoes and Basil image

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

1 cup fresh tomato, cut in 3/8 inch dice
1 tablespoon onion, minced
1 tablespoon olive oil, divided
1/2 teaspoon sugar
1 tablespoon fresh basil, chopped
salt, to taste
1 pinch pepper
4 ounces spaghetti

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



Tomato Basil Sausage Spaghetti Recipe by Tasty image

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

½ lb ground sausage
½ onion, diced
1 teaspoon salt
1 teaspoon pepper
2 cups marinara sauce
1 cup milk
½ cup fresh basil, chopped
½ lb spaghetti, cooked

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



Spaghetti with Tomatoes and Garlic-Basil Oil image

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

8 oz uncooked spaghetti
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 cup packed fresh basil leaves
1 teaspoon crushed red pepper flakes
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese, if desired

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



Tomato and Basil Pasta Sauce image

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

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans tomatoes, chopped
¼ teaspoon red pepper flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons white sugar
¾ cup basil leaves, torn into pieces
salt and ground black pepper to taste

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



Spaghetti with Fresh Tomato-Basil Sauce image

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

Kosher salt and freshly ground pepper
12 ounces long pasta, such as spaghetti or linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, minced (2 tablespoons)
2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups)
2 basil sprigs, plus fresh leaves for serving
1 ounce Parmigiano-Reggiano, grated (1/2 cup packed), plus more for serving

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



Spaghettini with Fresh Tomato and Basil Sauce image

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

1 pkg spaghettini
⅓ cup butter
3 clove garlic, minced
4 cup diced plum tomatoes
½ cup packed chopped fresh basil leaves
2 Tbsp balsamic vinegar
Grated Canadian Parmesan cheese
Hot pepper flakes, optional

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



TOMATO BASIL SPAGHETTINI image

Categories     Basil     Cheese     Pasta     Tomato     Dinner

Number Of Ingredients 9

1 package (16 ounce) spaghettini, uncooked
1 can (14.5 ounce) diced tomatoes with garlic
1 fresh tomatoes, chopped
1 cup fresh basil leaves
2 tablespoons garlic, minced
2 tablespoons olive oil
1 recipe (to taste) freshly ground black pepper
1 lemon, juiced
4 ounces soft goat cheese

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



Fresh Spaghetti With Tomatoes and Basil image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
4 large garlic cloves, minced
4 pounds ripe tomatoes, peeled and diced
3 tablespoons coarsely chopped basil leaves
Pinch of crushed red pepper flakes
Salt to taste
12 ounces spaghetti alla chitarra (see note)
Freshly grated imported Italian parmesan cheese

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



Spaghetti with tomatoes & basil image

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

250g spaghetti
2 banana shallots , finely sliced
2 garlic cloves , finely chopped
4 large tomatoes , chopped
25 basil leaves (ideally from a growing pot)
100g pitted black kalamata olives
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

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



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

TOMATO BASIL SPAGHETTI



Tomato Basil Spaghetti image

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

kosher salt
3/4 lb dried spaghetti
1 tablespoon olive oil
1/2 small onion (yellow or white)
4 garlic cloves, minced
2 bunches fresh basil, leaves chopped
ground black pepper and kosher salt, to taste
14 1/2 ounces whole tomatoes with juice
8 ounces tomato sauce
1/4 cup parmigiano-reggiano cheese, grated (about 1 oz)
1 teaspoon dried red pepper flakes (opt. to taste)

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



Maria's Tomato-Basil Spaghetti Sauce image

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

8 pounds Roma (plum) tomatoes, peeled and chopped
½ cup extra-virgin olive oil
1 large onion, minced
¼ cup grated Parmesan cheese
4 sprigs fresh basil, or more to taste, chopped
3 cloves garlic, minced
2 tablespoons red wine
coarse salt and ground black pepper to taste

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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From mediterraneanliving.com


WINE PAIRING: GARLIC BASIL TOMATO SAUCE AND SPAGHETTINI
2015-07-22 In a large saucepan, empty the tomatoes with their juices, the minced garlic, olive oil, salt and a pinch of pepper. Heat the pan with all ingredients to medium high. Bring to a decent simmer, then reduce the heat to medium and continue cooking for 25 minutes. Meanwhile, rinse the basil and pat dry with paper towels.
From fullglasshospitality.com


RECIPE – TOMATO AND BASIL SPAGHETTINI - NICOLE'S COOK BOOK
2013-08-13 The quantity of ingredients mentioned in this recipe will be sufficient to serve only one person. This vegetarian dish can be prepared in a jiffy with sweet cherry tomatoes. For garnishing, you can use the shredded basil leaves. Tomato and Basil Spaghettini – What Ingredients to Use. Vermicelli pasta or spaghettini – 100 grams. Olive oil – 2 tablespoons. 1 …
From nicolecookbook.com


RECIPE | TOMATO BASIL SPAGHETTINI - INSTRUCTABLES
RECIPE | TOMATO BASIL SPAGHETTINI: This is my go to pasta - easy to make under 30 minutes. It's a tasty dish infused with the flavours of garlic, basil and tomato. I love to make it for my family and friends if they're craving a classic Italian dish. I learned the beauty of cooking p…
From instructables.com


SPAGHETTINI WITH TOMATO AND BASIL SAUCE | METRO
Preparation. Cook spaghettini according to package directions. Set aside. Melt butter in a large saucepan over medium-high heat until foamy. Add garlic and 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.
From metro.ca


SPAGHETTINI WITH GOLDEN TOMATO SAUCE - COOKING WITH NONNA
The jewels of the yellow-orange tomato family, Jubilee, Yellow Brandywine, Russian Orange, Mr. Stripey and Jaune Flamme come together to make an absolutely glorious golden sauce. It is an enticing combination of sweet and spicy warmth, and a perfect match for spaghettini. Serve the pasta in a large bowl, toss with the sauce, and arrange cut or quartered orange tomatoes …
From cookingwithnonna.com


ITALIAN PASTA RECIPE: SPAGHETTINI TOMATOES AND BASIL - MADE IN ITALY
1/4 cup fresh basil leaves, torn by hand into 1/2 in pieces; Pinch of red pepper flakes (optional) Preparation: Put all but 1 tablespoon of the olive oil and all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle. Add the tomatoes as soon as the garlic begins to change color. If using fresh tomatoes ...
From made-in-italy.com


ROASTED TOMATO AND RICOTTA SPAGHETTI BAKE - ZENB.COM
1 carton (15.5 ounces) ZENB Roasted Tomato Garlic & Basil Gourmet Pasta Sauce 1/2 cup shredded Parmesan cheese 1/3 cup part-skim ricotta cheese 1/2 lemon, juiced 1/8 teaspoon salt 2 tablespoons chopped fresh basil INSTRUCTIONS 1. Preheat oven to 400°F. Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.
From zenb.com


SPAGHETTI WITH TOMATOES & BASIL - FEAST AND MERRIMENT
Instructions. Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just before you’re ready to serve, bring a large pot of water with 2 tablespoons salt to a boil.
From feastandmerriment.com


SPAGHETTI AND MEATBALLS IN TOMATO-BASIL SAUCE RECIPE
Stir in wine; cook 2 minutes. Add tomatoes and sugar; bring to a boil. Reduce heat, and simmer 25 minutes or until thickened, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Advertisement. Step 2. Preheat oven to 450°. Step 3. To prepare meatballs, coat 2 baking sheets with cooking spray.
From myrecipes.com


TOMATO BASIL SPAGHETTINI - YUM TASTE
2015-02-17 Directions. 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.
From yumtaste.com


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