Tomato Pesto Pasta Recipes
PESTO PASTA WITH CHERRY TOMATOES
Steps:
- Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
- Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
- Heat a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
- Drain the pasta, then return to the pot.
- Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
- Serve in individual bowls, passing the cheese at the table.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUN-DRIED TOMATO PESTO PASTA
This pasta recipe gets loads of rich, sweet flavor from a quick and easy homemade sun-dried tomato pesto sauce.
Provided by Giada De Laurentiis
Categories Main Course
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : ServingSize 4, Calories 472
ZITI WITH TOMATO-PESTO SAUCE
For those who like pesto but also love tomato sauce, try this recipe. Quick to prepare and very good, too! Try serving with breadsticks.
Provided by Risa G
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
- Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
- Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 59.1 g, Cholesterol 10 mg, Fat 8.4 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 642.4 mg, Sugar 12.3 g
PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
PESTO & TOMATO PASTA WITH CRISPY CRUMBS
This simple yet special storecupboard supper will save the day if you need to rustle something up with a moment's notice
Provided by Good Food team
Categories Main course, Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
- While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.
Nutrition Facts : Calories 659 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.51 milligram of sodium
BAKED PESTO PASTA WITH TOMATO & CHEESE
This is a different twist on my family's old favorite: Baked Penne. This recipe is also meatLESS, which I like, but I am sure you can improvise and add ground meat or sausage if you prefer. This is great for potlucks or parties because it can easily be made ahead of time. I saw a version of this made on 30 Minute Meals, but I prefer to make my own pesto sauce from scratch, because I am not too fond of the store bought. To save time, please feel free to use store bought pesto. I also chose to use whole wheat pasta in this as well. Because of the great flavors of pesto, cheese and tomatoes, I find that it is easy to sub whole wheat pasta, even for folks who might be skeptical.
Provided by Kozmic Blues
Categories Healthy
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- Preheat your pot for the tomato sauce over medium heat.
- Add olive oil, then garlic and saute for 2-3 minutes.
- Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
- Add the crushed tomatoes and stir well.
- When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
- Let sauce simmer while you make your pesto (if not using store bought).
- Preheat broiler.
- Add pasta to boiling water and cook until just barely al dente.
- Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
- Add pasta to a casserole dish.
- Top with the tomato basil sauce.
- You don't need to use all of the sauce, but rather serve the extra on the side.
- Top casserole with shredded mozzarella cheese.
- Place under broiler for about 5 minutes, or until cheese is melted.
- **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
- Remove foil for last 5-10 minutes in order to melt cheese.
Nutrition Facts : Calories 573.2, Fat 17.5, SaturatedFat 7.9, Cholesterol 41.7, Sodium 690.7, Carbohydrate 77.3, Fiber 9.4, Sugar 7.4, Protein 29.3
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