Tomatoes Mozzarella Basil Sauce Over Pasta Recipes

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TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Tomato-Basil Pasta with Fresh Mozzarella image

Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained, cut up
1/4 cup chopped fresh basil leaves
3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup pine nuts, toasted

Steps:

  • In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
  • Meanwhile, cook and drain pasta as directed on box.
  • Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

BASIL, TOMATO AND MOZZARELLA SANDWICH



Basil, Tomato and Mozzarella Sandwich image

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.

Provided by Melissa Rapoza Fragoza

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 15m

Yield 4

Number Of Ingredients 6

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

Steps:

  • Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
  • In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g

HOMEMADE TOMATO BASIL PASTA SAUCE



Homemade Tomato Basil Pasta Sauce image

This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!

Provided by Kayleigh Whipps

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
8 small tomatoes, diced
¼ cup chopped fresh basil
1 teaspoon olive oil
1 teaspoon garlic salt
salt and ground black pepper to taste
1 tablespoon all-purpose flour
¼ cup water
1 clove garlic, grated

Steps:

  • Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 2 g, Sodium 483.3 mg, Sugar 4.8 g

TOMATO BASIL PASTA



Tomato Basil Pasta image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 9

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
  • Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

PASTA WITH MINT, BASIL AND FRESH MOZZARELLA



Pasta With Mint, Basil and Fresh Mozzarella image

In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving. Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta. Serve this hot or warm, when the cheese is supple and a little runny.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup pine nuts
2/3 cup grated Parmesan, plus more for garnish
4 cups fresh basil leaves, plus more torn leaves for garnish
1 cup fresh mint leaves, plus more torn leaves for garnish
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, or to taste
Pinch red chile flakes
1/2 cup extra-virgin olive oil, plus more as needed
8 ounces fresh bocconcini or mozzarella, cut into 1/2-inch pieces
12 ounces pasta, such as campanelle or fusilli
Coarsely ground black pepper

Steps:

  • In a small skillet over medium heat, toast pine nuts, shaking the pan frequently, until golden, about 3 minutes. Transfer to a plate to cool.
  • In a blender or mini food processor, combine Parmesan, basil, mint, garlic, salt and chile flakes. Pulse to combine, then add oil and process until smooth, adding more oil if needed to make a smooth paste. Taste and adjust salt and chile flakes if needed.
  • Transfer 2 tablespoons sauce to a small bowl and stir in mozzarella. Cover and let marinate at room temperature while boiling the pasta.
  • Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Use a mug to scoop out approximately 1/2 cup pasta water, then drain pasta. Transfer pasta to a serving bowl.
  • To serve, toss pasta with sauce and marinated mozzarella, adding a little of the reserved pasta water if the mixture looks dry. (It's O.K. if the mozzarella melts slightly while you're tossing.) Top with pine nuts, torn basil and mint, black pepper, Parmesan and another drizzle of oil to serve.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 32 grams, Carbohydrate 67 grams, Fat 47 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 417 milligrams, Sugar 3 grams

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

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Steps:

  • In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Quick Tomato-Basil Pasta With Fresh Mozzarella image

Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
table salt
1 lb fusilli
8 ounces fresh mozzarella balls, mini, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

  • Bring 4 quarts water to boil in large pot.
  • Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
  • Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

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

TOMATO, BASIL AND CHEESE BAKED PASTA



Tomato, Basil and Cheese Baked Pasta image

Make and share this Tomato, Basil and Cheese Baked Pasta recipe from Food.com.

Provided by ShortyBond

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb small shell pasta
2 tablespoons extra virgin olive oil
3 large garlic cloves
1 medium yellow onion
1 (28 ounce) can crushed Italian tomatoes
fresh basil leaf, torn into small pieces
salt
pepper
1 cup store bought basil pesto
1 cup ricotta cheese
1/2 cup grated parmigiano-reggiano cheese
1/2 lb fresh mozzarella cheese

Steps:

  • Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. Cook probably 9-10 minutes.
  • Preheat a deep, big skillet or a medium sauce pot over medium heat.
  • Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to seperate the cloves from the skins. Throw out the skins and chop up the garlic.
  • Add EVOO to the pan by pouring a slow stream of it twice-around-the-pan. Do not let the oil pour out too fast. Add the garlic to the oil.
  • Chop onion finely. Add to garlic and oil. Cook, stirring frequently, five minutes or until onions are tender.
  • Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low.
  • Stir in basil pieces to wilt them. Season the sauce with salt and pepper to your taste.
  • Preheat your broiler to high and place a rack in the center of the oven.
  • Drain pasta shells. Add them to a casserole dish.
  • Add pesto sauce, 1 cup ricotta cheese and a handful of grated parmigiano.
  • Stir carefully and coat the hot pasta with the pesto and cheeses.
  • Pour the hot tomato and basil sauce over the pasta.
  • Shred up mozzarella and scatter over the pasta. Add a final sprinkle of parimigiano to the mozarella as well.
  • Place the casserole under the broiler in the middle of oven, 10-12 inches from the heat. Let the cheese melt and bubble on top (3-5 minutes).

Nutrition Facts : Calories 894.2, Fat 33, SaturatedFat 16, Cholesterol 83.4, Sodium 609.5, Carbohydrate 108.3, Fiber 13.3, Sugar 10.6, Protein 44.5

PASTA WITH TOMATO AND MOZZARELLA



Pasta With Tomato and Mozzarella image

Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.

Provided by AaliyahsAaronsMum

Categories     Low Cholesterol

Time 2h

Yield 2-3 serving(s)

Number Of Ingredients 10

350 g penne pasta
150 g mozzarella cheese, chopped into 2cm cubes
basil leaves, to garnish
grated parmesan cheese, to serve (optional)
1 1/4 kg fresh ripe tomatoes
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, crushed
12 large fresh basil leaves
salt & freshly ground black pepper

Steps:

  • First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
  • Reserve 3 tomatoes for later and roughly chop the rest.
  • Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
  • Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
  • Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
  • Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
  • Cook the pasta as per the package instructions.
  • When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
  • Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Quick Tomato-Basil Pasta With Fresh Mozzarella image

This recipe was included in an email that I received from the www.cookscountry.com website: Bored with your usual pasta and red sauce? We were, so we came up with this simple spin in which fresh mozzarella tempers the heat of spicy chili flakes. Here's what we discovered: Test Kitchen Discoveries Combine canned crushed and diced tomatoes for a rich flavor and thick texture. Flavor the sauce simply with red pepper flakes and minced garlic. Cook the pepper flakes along with the garlic in extra-virgin olive oil to intensify their flavor. Use fresh mini balls of mozzarella. If you can't find the small balls, larger balls can be cut into small cubes. Low-moisture mozzarella, the shrink-wrapped stuff, won't taste nearly as good in this dish. Liberally season the water in which the pasta is cooked; otherwise the pasta will taste bland. We recommend 1 tablespoon of salt per gallon of water. Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.

Provided by senseicheryl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
1/2 teaspoon table salt
1 tablespoon table salt
1 lb fusilli or 1 lb campanelle pasta
8 ounces fresh mozzarella balls, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

  • Bring 4 quarts water to boil in large pot.
  • Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
  • Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL



Pasta with Tomatoes, Mozzarella and Basil image

Categories     Cheese     Herb     Pasta     Tomato     Appetizer     Quick & Easy     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 6

1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips
3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta

Steps:

  • Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.

TOMATOES, MOZZARELLA & BASIL SAUCE OVER PASTA



Tomatoes, Mozzarella & Basil Sauce over Pasta image

This sauce is a breeze to make up ahead of time. I serve this with a salad and bread to soak up the lovely juices.

Provided by Abby Girl

Categories     Scones

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 large tomatoes, peeled, seeded, chopped
4 ounces fresh mozzarella balls, cut into 1/4
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon fresh basil or 1 teaspoon dried basil
2 green onions, chopped
1 garlic, minced
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
salt and pepper
pasta, cooked (any type)
prawns, cooked (optional)
cilantro (optional)

Steps:

  • Combine all the ingredients and let set at room temperature for flavours to mingle.
  • Cook pasta and toss with sauce.

Nutrition Facts : Calories 257.6, Fat 20.2, SaturatedFat 5.7, Cholesterol 22.4, Sodium 189.4, Carbohydrate 12.3, Fiber 2.4, Sugar 4.4, Protein 8.7

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From elizabethshome.com


SPAGHETTI WITH CHERRY TOMATO SAUCE, MOZZARELLA AND BASIL
2013-07-09 Add the ¼ of cooking liquid and allow the sauce to simmer for another 3-5 minutes until slightly thickened. -Pour the cherry tomato sauce over the spaghetti and toss to coat. Stir in the halved mozzarella balls and chopped basil and serve immediately. Enjoy your spaghetti with a side of compliments. You earned it, kids.
From domesticate-me.com


PASTA WITH TOMATO SAUCE MOZZARELLA AND BASIL - REAL FOODS
2010-06-18 Heat the oil in a wide frying pan over a gentle heat. Add the onions and fry gently, stirring frequently, until translucent. They should be softened but not browned. Don't rush this stage - it should take about 8-10 minutes. Add the garlic and cook for a further minute or so to gently soften. Tip in the fresh or tinned tomatoes and the tomato ...
From realfoods.co.uk


SPAGHETTI WITH TOMATO WATER AND MOZZARELLA CREAM RECIPE - LA …
2022-05-20 Drain a few minutes before the end of the cooking time indicated on the package. Mix the spaghetti in a pan with the tomato water for 3 minutes until it becomes creamy. Drain any excess liquid, add 2 Tbsp. oil, stir and remove from the heat. Top the spaghetti with the mozzarella cream and garnish with the tomato pieces, mozzarella cubes, and a ...
From lacucinaitaliana.com


PASTA WITH FRESH TOMATO SAUCE, MOZZARELLA AND BASIL
2021-02-21 Finish with Pasta. Cook the pasta according to package directions. Use the water in which you boiled the fresh tomatoes. In a large bowl, combine the drained pasta, mozzarella and the fresh tomato sauce. Drizzle generously with more extra-virgin olive oil. Sprinkle with fresh basil. Keyword healthy, pasta.
From piattorecipes.com


PASTA WITH TOMATOES AND CHICKEN - THERESCIPES.INFO
Honey Mustard Chicken Pasta Salad new blog.goodpairdays.com. 4 tomatoes, cut into eighths Cook the pasta in boiling salted water until al dente, then drain and leave to cool. Mix together the mustard, mayo and honey in a large bowl, loosen with a splash or two of water, then tip in the pasta, onions, chicken, basil and tomato, and season well. Gently mix, and serve as a main …
From therecipes.info


TOP 44 MOZZARELLA TOMATO BASIL SALAD RECIPE-RECIPES
Recipe Instructions On a large serving platter, alternate tomatoes and cheese slices.In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well.Drizzle over tomatoes and cheese. Sprinkle with basil. › 4.5/5 (2) › Category: Lunch › Cuisine: Europe, Italian › Total Time: 10 mins 1. On a large serving platter ...
From mcswe.tibet.org


PASTA WITH FRESH TOMATO SAUCE AND MOZZARELLA - GREEN VALLEY KITCHEN
2014-08-28 Bring a large pot of water to a boil. Add pasta and bouillon. Cook pasta according to package instructions. While the pasta is cooking, heat a large sauté pan over medium high heat. Add the olive oil to the pan. Next add the minced garlic and stir the garlic to cook for 30 seconds. Don’t let it burn.
From greenvalleykitchen.com


TOMATO BASIL PENNE PASTA RECIPE | ALLRECIPES
This penne pasta is made with sweet grape tomatoes slow-simmered with garlic, then mixed with 3 cheeses to create a Mediterranean-style pasta dish.
From avize.aussievitamin.com


TOMATO, BASIL, AND MOZZARELLA CHILLED PASTA RECIPE
Directions: Heat the olive oil in a frying pan over medium heat. Add tomatoes and garlic-infused olive oil. Cook, stirring often until the tomatoes become very soft. Add basil leaves, mozzarella cheese, and salt and pepper. Cook until the sauce comes to a boil.
From instructables.com


CAPRESE PASTA (30-MINUTE HOT PASTA DISH) - EVERYDAY DELICIOUS
2021-06-29 The peel should be very easy to pull off. STEP 2: Heat butter and olive oil in a large frying pan over medium heat, add the garlic, and cook for 30-60 seconds, or until the garlic is fragrant. STEP 3: Add the chopped tomatoes and their juices to the pan. Add pasta cooking water, lemon zest, and lemon juice. STEP 4: Cook the tomatoes until sauce ...
From everyday-delicious.com


PASTA WITH UNCOOKED TOMATO, BASIL AND MOZZARELLA SAUCE
1997-06-30 In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce.
From bigoven.com


MOZZARELLA PASTA SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Pasta with Mozzarella Cheese Sauce Recipes 26,923 Recipes. Last updated Sep 08, 2021. This search takes into account your taste preferences. 26,923 suggested recipes. White Cheese Sauce MaryBuckner51959. oregano, Italian cheese …
From therecipes.info


SPAGHETTI WITH TOMATOES, BASIL, OLIVES, AND FRESH MOZZARELLA
Directions. Step 1. In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper. Advertisement. Step 2. In a …
From foodandwine.com


EASY TOMATO BASIL PASTA - SPOONFUL OF FLAVOR
2019-10-10 Stir in tomato paste, red pepper flakes, and crushed tomatoes. Cook for one minute, stirring constantly. Add wine and cook, stirring frequently, until about 3/4 of liquid has evaporated, 2 to 3 minutes. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, about 20 to 25 minutes.
From spoonfulofflavor.com


QUICK TOMATO BASIL PASTA WITH FRESH MOZZARELLA RECIPES
Directions. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine.
From foodnewsnews.com


CHERRY TOMATO BASIL MOZZARELLA PASTA
2021-06-22 Instructions. In a pan, heat the olive oil over medium heat and add a whole garlic clove, then add the cherry tomatoes, the basil leaves and a pinch of salt. Sauté for about 15 minutes, until the tomatoes are tender. Cook the pasta in plenty of water with a pinch of salt for the amount of time indicated on the package.
From olivetomato.com


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