Visconti Pasta With Yellow Tomatoes Garlic Recipes

TOMATO AND GARLIC PASTA

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.

PASTA WITH TOMATO AND GARLIC RECIPE

Steps:

• Heat the olive oil over medium-low heat in a large frying pan
• When heated add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic
• Add in the tomatoes and stir to coat the tomatoes with the olive oil
• Meanwhile, cook the pasta
• When pasta is done transfer to the tomato mixture (plus a little of the pasta water) in the frying pan and give a good stir
• Serve and top with grated Italian Romano or Parmesan Cheese

VISCONTI PASTA WITH YELLOW TOMATOES & GARLIC

Steps:

• Heat the olive oil on medium-low in a heavy bottomed skillet. Gently saute the garlic and red pepper flakes until the garlic is fragrant and slightly golden. Add the tomatoes and their juices to the pan and without raising the heat above medium-low, simmer for 30-40 minutes. Stir and crush them gradually with a fork or wooden spoon so they melt into the sauce.
• Cook the pasta in salted water until not quite al dente, about one minute less than the package directions. Reserve some of the pasta water. Drain the pasta, then immediately toss in with the tomatoes and basil. If the tomatoes are too dry, add some of the reserved cooking water. Serve immediately.

DEBI'S YELLOW TOMATO LUMACONI

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet until hot. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper. Add the tomatoes and red pepper flakes and cook until they burst and cook down, about 5 minutes. Stir in the white wine and cook for 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Drain it about 1 minute less than what is indicated on the box, reserving the pasta water.
• Add the pasta to the tomatoes in the skillet. Toss well. Add a ladleful of the pasta water to loosen it up a bit. Stir in the peas to warm and toss for about a minute more. Stir in the cheese and basil.

VISCONTI YELLOW TOMATO SALSA

Steps:

• Pour both cans of tomatoes in a colander. Gently push on the tomatoes making sure most of the juice is strained. Allow tomatoes to strain while you prepare the rest of the dish.
• Chop the onion, garlic, cilantro and jalapeno.
• Remove the tomatoes from the colander and rough chop or put in food processor and pulse a few times until chopped, no pureed.
• Transfer the tomatoes and the rest of the ingredients into a bowl mix well.
• Cover and refrigerate for at least 2 hour before serving. Seasonings may have to be adjusted before serving.

MEZZI RIGATONI WITH YELLOW TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
• Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

YELLOW TOMATO PASTA SAUCE

Steps:

• heat olive oil and all spices and basil in saute pan.
• cut up tomatoes; any size is fine.
• simmer on low for an hour.
• tomatoes will start to break down.
• stir and press them while they cook.
• Cook for about ten minutes if you are pressed for time or an hour for full flavor.
• pour or toss over pasta.
• top with good quality shaved italian cheese.