Tomutter Pasta Recipes

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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

TOMUTTER PASTA



Tomutter Pasta image

Kids will eat this tomato sauce and butter sauce. Serve it with your favorite pasta. Adjust the amounts of tomato sauce and butter to your liking after you make it a few times.

Provided by Isabel Anderson

Categories     Pasta Main Dishes

Yield 3

Number Of Ingredients 3

1 (16 ounce) package pasta
1 (8 ounce) can tomato sauce
¼ cup butter

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
  • Combine the cool and drained pasta with the tomato sauce. Cool for 5 minutes and serve.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 85.8 g, Cholesterol 149.7 mg, Fat 18.9 g, Fiber 6.9 g, Protein 18 g, SaturatedFat 10.2 g, Sodium 539 mg, Sugar 3 g

PASTA WITH TOMATOES



Pasta with Tomatoes image

Earlene Ertelt of Woodburn, Oregon found the recipe for Pasta with Tomatoes in the newspaper a few years ago and has used it frequently ever since. "My husband, Charles, and I are busy on our farm and with other activities, so quick and easy dishes like this one are very important to me," Earlene asserts.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 large tomatoes, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked bow tie pasta or spaghetti
Fresh basil and grated Parmesan cheese, optional

Steps:

  • Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 610mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

TOMATO PASTA



tomato pasta image

you will really enjoy this tomato pasta, simple to make, and i recommend it as a awesome meal.

Provided by ketsiab

Time 23m

Yield Serves 4

Number Of Ingredients 9

1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 x 800g can Italian diced tomatoes
1 tablespoon tomato paste
1/3 cup chopped fresh continental parsley
1/2 teaspoon caster sugar
Salt & freshly ground black pepper
400g penne rigate

Steps:

  • Step 1 Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  • Step 2 Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
  • Step 3 Stir in the parsley and sugar. Taste and season with salt and pepper.
  • Step 4 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 5 Add the sauce to the pasta and toss to combine. Serve immediately.

TONY'S SUMMER PASTA



Tony's Summer Pasta image

Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.

Provided by KDCG

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
6 roma (plum) tomatoes, chopped
1 pound shredded mozzarella cheese
⅓ cup chopped fresh basil
6 cloves garlic, minced
½ cup olive oil
½ teaspoon garlic salt
ground black pepper to taste

Steps:

  • Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  • Meanwhile, cook pasta according to package directions.
  • Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Nutrition Facts : Calories 635.3 calories, Carbohydrate 60 g, Cholesterol 48.4 mg, Fat 31.9 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 627.3 mg, Sugar 5 g

FRESH TOMATO PASTA



Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories     Main Dish Recipes     Pasta

Time 22m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g

TOMATO-BUTTER PASTA



Tomato-Butter Pasta image

When you have ripe, perfect tomatoes that you want to enjoy without much fuss, this is the pasta to make. (If your tomatoes are tasteless, your pasta will be too, so don't try this with the off-season grocery store variety.) It's inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Here, with vigorous stirring, grated tomato and cold butter form a glossy, light, pretty-in-pink sauce that tastes of sweet, just-cooked tomato. The red-pepper flakes, garlic, basil and Parmesan bring out the flavor of the tomato, and while there are plenty of other ways to embellish further, you don't need to: This is lazy, easy summer cooking at its best. (P.S. Leftovers make a great room-temperature pasta salad.) To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine)
2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally
4 tablespoons cold unsalted butter
1 large garlic clove, peeled
1/4 teaspoon red-pepper flakes, plus more for serving
Black pepper
Torn basil leaves, for serving (optional)
Finely grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
  • Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

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Top Asked Questions

How to cook tomato pasta?
you will really enjoy this tomato pasta, simple to make, and i recommend it as a awesome meal. Step 1 Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
How do you make pasta sauce with milk?
Add ½ cup whole milk and a little bit of the pasta cooking water (about ¼ cup) and cook until warmed through (two minutes or so). Stir in 1 teaspoon dried oregano and 1 teaspoon red pepper flakes. Remove the large pan from the heat and add the cooked and drained pasta and ½ to ¾ cup grated Parmesan cheese. Mix to coat the pasta in the sauce.
How to Cook Pasta in a pan with butter?
Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside. Meanwhile, melt the butter in a large, deep skillet over medium heat.
How do you make pasta sauce with tomato paste and Basil?
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.

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