Tomato Garlic Spaghetti Recipes

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CLASSIC TOMATO SPAGHETTI



Classic tomato spaghetti image

A great introduction to pasta for kids - loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Dinner Party     Father's day     Italian     Tomato     Cheap & cheerful     Lunch & dinner recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 bunch of fresh basil
1 medium onion
2 cloves of garlic
1 kg ripe tomatoes, or 2 x 400g tins of quality chopped tomatoes
olive oil
1 tablespoon red wine or balsamic vinegar
480 g dried wholewheat spaghetti
15 g Parmesan cheese

Steps:

  • Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
  • Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
  • Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
  • Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
  • Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
  • Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
  • Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  • Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
  • Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
  • Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
  • Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

Nutrition Facts : Calories 316 calories, Fat 3.3 g fat, SaturatedFat 0.9 g saturated fat, Protein 13.1 g protein, Carbohydrate 62.7 g carbohydrate, Sugar 10.1 g sugar, Sodium 0.2 g salt, Fiber 11.1 g fibre

TOMATO AND GARLIC PASTA



Tomato and Garlic Pasta image

There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.

Provided by ALMA-LOU

Categories     Main Dish Recipes     Pasta

Yield 4

Number Of Ingredients 9

1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
  • Cook the pasta in a large pot of boiling salted water until al dente.
  • In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
  • Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
  • VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA



Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish

Steps:

  • Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
  • Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
  • Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
  • In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
  • Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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.

SPAGHETTI WITH FRESH TOMATOES



Spaghetti with Fresh Tomatoes image

With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) spaghetti
2 pounds fresh tomatoes, seeded and chopped
12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
1-1/4 cups julienned fresh basil
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 garlic cloves, minced
2 tablespoons olive oil

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.

Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

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

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-GARLIC SPAGHETTI



Tomato-Garlic Spaghetti image

Serve this dish with our Zucchini Fritatta.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 30m

Number Of Ingredients 5

Coarse salt and ground pepper
12 ounces spaghetti
3 tablespoons olive oil
6 garlic cloves, slivered
6 plum tomatoes, diced

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;drain. Rinse with cool water.
  • Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
  • Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.

GARLIC SPAGHETTI



Garlic Spaghetti image

"I make this family favorite at least two or three times a month," remarks Jackie Messina of Chardon, Ohio. "It's wonderful with a salad and fresh Italian bread." Besides being easy to prepare, this meatless main dish is easy on the pocketbook at just 61 cents per serving.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) spaghetti
10 garlic cloves, minced
1/4 cup olive oil
1/4 cup minced fresh parsley
2 teaspoons dried oregano or 2 tablespoons minced fresh oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

Nutrition Facts : Calories 601 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 788mg sodium, Carbohydrate 88g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SPAGHETTI WITH TOMATO GARLIC SAUCE



Spaghetti With Tomato Garlic Sauce image

This is a very common recipe that we make in Greece, during the Easter lent. The sauce has a very strong taste so there is no need for cheese on the top. Some people are adding cheese at the top but I never do.

Provided by katia

Categories     Spaghetti

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

500 g spaghetti
1 onion, large chopped into rings
3 garlic cloves, chopped
2 tomatoes, cubed
1 tablespoon tomato paste
3 tablespoons olive oil
1/2 teaspoon sugar
2 chili peppers
salt
1 dash ground cinnamon
1 dash ground nutmeg
1 dash ground cloves

Steps:

  • Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes.
  • Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low.
  • Add the spices 5-10 minutes before turning the heat off.
  • Meanwhile cook and drain the pasta.
  • Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes.
  • Ready to serve.
  • I like to add some pepper on my plate!

SWEET GARLIC TOMATO BEEF PASTA



Sweet Garlic Tomato Beef Pasta image

INEXPENSIVE, EASY and DE-LICIOUS!!! My aunt made this for us when we were growing up and now I make it for my family. The hint of sweetness makes it a kids favorite.

Provided by ANGELBELIEVER

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package medium seashell pasta
1 ½ pounds ground beef
1 small onion, chopped
2 cloves garlic, minced
3 (14.5 ounce) cans Italian stewed tomatoes
3 beef bouillon cubes
1 ½ tablespoons white sugar
1 teaspoon garlic salt
⅛ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
  • In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 56.9 g, Cholesterol 51.8 mg, Fat 11.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 926 mg, Sugar 12.4 g

SPAGHETTI WITH TOMATOES AND GARLIC



Spaghetti With Tomatoes and Garlic image

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

3/4 pound spaghetti
3/4 pound ripe plum tomatoes with skin removed or 1 cup canned crushed tomatoes
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped jalapeno pepper (optional)
Salt and pepper to taste
2 tablespoons fresh chopped basil or Italian parsley
4 tablespoons grated Parmesan or pecorino cheese

Steps:

  • Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid.
  • Meanwhile, cut the tomatoes into 1/4 inch cubes.
  • In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 441 milligrams, Sugar 6 grams

SPAGHETTI WITH GARLIC OIL AND TOMATO



Spaghetti with Garlic Oil and Tomato image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 5

1/2 pound spaghetti
3 large garlic cloves, sliced thin lengthwise
2 tablespoons olive oil
3 tablespoons finely chopped fresh parsley leaves
1/3 cup canned tomato purée

Steps:

  • In a large saucepan of salted boiling water cook the spaghetti until it is al dente. While the spaghetti is cooking, in a large heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, being careful not to let it get too brown, stir the parsley, the tomato purée, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute. Keep the sauce warm. Ladle out and reserve about 1/3 cup of the pasta water, drain the spaghetti, and add it to the sauce with 1/4 cup of the reserved water. Toss the spaghetti mixture over low heat for 1 minute, adding the remaining reserved pasta water if desired, divide it among 2 heated plates, and season it with pepper.

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2021-01-22 Step 4 Add garlic, salt and pepper. Once the tomatoes are cooked, add the minced garlic and mix it with the tomatoes. Also, add salt and black pepper to the mixture. Step 5 Let the ingredients cook. Follow it by adding the chopped coriander leaves and mix everything together. Let this mixture cook for around 10 minutes so that the tomatoes are ...
From recipes.timesofindia.com


BAKED FETA AND TOMATO PASTA - THE GREEK FOODIE
2021-02-09 Place the block of feta in the center of the baking dish. Arrange the tomatoes and garlic cloves around the feta and tuck the sprigs of thyme, sage, and rosemary between tomatoes and garlic. Drizzle with olive oil. Add some dry oregano and season with freshly ground pepper. Bake for 30 to 35 minutes at 400°F.
From thegreekfoodie.com


A ROUNDUP OF PERFECTLY PAIRED GARLIC PASTA RECIPES | ALLRECIPES
2022-07-06 Pasta Pomodoro. If you're looking for a lighter pasta dish, this is the perfect recipe to try. It's made with tomatoes, garlic, red pepper flakes, and Parmesan cheese. Instead of sauce, this pasta is dressed up with chicken broth and balsamic vinegar for a …
From allrecipes.com


QUICK AND EASY TOMATO GARLIC PASTA - THE TWIN COOKING PROJECT BY ...
2020-03-15 Add garlic and cook for a few seconds. Add the pureed tomatoes and tomato paste. Cook for 6-8 minutes on medium heat until the excess water has dried out. Add olives, pasta water, boiled pasta, salt, pepper and parsley. Mix well and finally add the cream cheese. Cook for one-two minutes and transfer to serving bowls.
From thetwincookingproject.net


BEST PASTA WITH TOMATO, GARLIC AND BASIL RECIPE - HOW TO MAKE …
In the same pot over medium-high, cook the oil, garlic and dried basil, stirring constantly, until the garlic is lightly browned, about 2 minutes. Add half of the fresh basil, the chili, tomato paste and ½ teaspoon each salt and black pepper. Cook, stirring often, until the paste browns and slightly sticks to the pot, 1 to 3 minutes.
From 177milkstreet.com


GARLIC BUTTER AND BURST TOMATO SPAGHETTI WITH FRESH HERBS
2019-04-25 Instructions. Cook the spaghetti in salted boiling water per package instructions; drain pasta making sure to reserve 1/4 cup of the cooking water. Meanwhile, heat the butter in a skillet over medium-high heat. Add the tomatoes and crushed red pepper flakes and cook, stirring often, until tomatoes are nearly ready to burst, about 5-6 minutes.
From fortheloveofcooking.net


CREAMY ROASTED GARLIC AND TOMATO PASTA - BEEYONDCEREAL
2021-09-05 Instructions. Preheat your oven to 400 degrees F. In a 9x13 baking dish or large baking sheet (lined with foil or well greased) mix together the cherry tomatoes, garlic cloves, onion, and half of the olive oil. Toss together until well coated and then push them off to the side of the pan to allow space in the middle.
From beeyondcereal.com


SUMMER SPAGHETTI WITH ROASTED TOMATOES, BASIL & TOASTED GARLIC ...
2022-05-16 4. Next cook the pasta in a large pot of boiling salted water for 10 minutes or until the spaghetti is cooked. Drain the pasta and put back into the pot and drizzle with a good dollop of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the 2/3 of the torn fresh basil leaves and toss gently. 5 ...
From clodaghmckenna.com


10 BEST GARLIC OREGANO SPAGHETTI RECIPES | YUMMLY
2022-06-08 spaghetti, cilantro, tomato, saffron, shrimp, green bell peppers and 3 more Bolognese Spaghetti and Meat Sauce Madeleine Cocina olive oil, marinara sauce, ground beef, onion, carrot, celery and 5 more
From yummly.com


SPAGHETTI WITH GARLIC, OLIVE OIL, AND TOMATO PASTE RECIPE
Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Step 4 Drain the spaghetti, add it to the skillet and toss well.
From foodandwine.com


GARLIC PRAWN SPAGHETTI - HUNGRY HEALTHY HAPPY
2021-08-03 Step by step. One: Put the spaghetti in to a pan of boiling water and simmer for 12 minutes. Two: Meanwhile, add the oil to a frying pan and gently heat on low. Add the garlic and cherry tomatoes and gently cook for 3 minutes. Three: Add the prawns and sun-dried tomatoes and cook for a further 2 minutes.
From hungryhealthyhappy.com


SPAGHETTI WITH MINT-AND-GARLIC TOMATO SAUCE RECIPE | MYRECIPES
Sauté garlic in hot oil in a large skillet over medium-high heat 1 minute. Add tomatoes, and cook, stirring occasionally, 12 to 15 minutes or until sauce is thickened and chunky. Remove from heat, and stir in sugar, salt, and pepper. Add cooked spaghetti and …
From myrecipes.com


ONE POT CHERRY TOMATO & GARLIC BUTTER SPAGHETTI
2016-06-04 Instructions. In a large pot or skillet, combine the water and canned tomatoes and then add the spaghetti on top. Cover and bring to a gentle boil. Add half of the butter now and stir for a minute or two to ensure that all of the softening spaghetti is covered in …
From happyveggiekitchen.com


PASTA WITH CHERRY TOMATOES {5 INGREDIENTS!} - THE SEASONED MOM
2 days ago Add the garlic and cook for about 2 minutes, or until the garlic is fragrant, stirring constantly. Add the tomatoes to the olive oil and cook, stirring occasionally, over low heat for about 5-6 minutes (or until a few of the tomatoes have burst). Turn off the heat. Add the cooked, drained pasta to the tomatoes; toss to coat.
From theseasonedmom.com


SPAGHETTI WITH TOASTY GARLIC TOMATO SAUCE RECIPE | MYRECIPES
Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.
From myrecipes.com


EASY TOMATO GARLIC BASIL PASTA - JUST FIVE INGREDIENTS! - YOUTUBE
This tomato basil pasta will surprise you because the amount of flavour you can pack into this in 15 minutes is absolutely amazing! This recipe has a handful...
From youtube.com


SCARPETTOS TOMATO BASIL SPAGHETTI COPYCAT RECIPE
2022-06-29 Step 1. Cook the sauce on simmer 30 minutes mash tomatoes with a potato masher
From recipezazz.com


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