Basil Pasta Sauce Recipes

Steps:

• In a large saucepan, saute mushrooms and onions in oil. Add garlic; cook 1 minute longer. Add the tomatoes, wine, basil and salt. Bring to a boil; simmer, uncovered, for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve with pasta.

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.

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.

Steps:

• Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it's softened enough.
• Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
• Enjoy!

Steps:

• Cook pasta according to package directions. , Meanwhile, in a skillet, saute onion in oil until tender. Stir in basil; cook and stir for 1 minute. Drain pasta; add to basil mixture. Remove from the heat; stir in cheese just until it begins to melt. Serve immediately.

Steps:

• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.
• Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
• Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
• To finish, tear a few basil leaves, then stir into the sauce.

Steps:

• Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
• Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
• Allow pasta to dry for one hour prior to cooking.
• Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

Steps:

• Put garlic cloves and basil in food processor and process until smooth.
• Add olive oil and paramsean to the mixture and process until smooth.
• Set aside.
• Heat the butter onto a large pan or wok until melted.
• Mix in the basil mixture and stir over medium heat.
• Cook until garlic is clear and basil is soft for 4 minutes.
• Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.

Steps:

• Puree tomatoes with olive oil, butter, balsamic vinegar, garlic, salt and pepper, and sugar. Set aside.
• Separately, puree the fresh basil, olive oil, and pine nuts.
• We use either farfalle, rigatoni, or penne pasta.
• Stir two mixtures together. See optional toppings below:.
• crumbled goat cheese.
• fresh grated parmesean.
• toasted pine nuts, walnuts or pecans.
• Italian turkey sausage, shrimp, or grilled chicken.

Steps:

• In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

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.

Steps:

• Melt margarine in sauce pan and saute garlic for 1 minute.
• At low temperature add flour.
• Stir to make a paste.
• Slowly add milk to paste until you achieve an even consistency.
• Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
• Pour over freshly cooked pasta.

Steps:

• use half the oil and gently fry garlic do not let it brown.
• add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes.
• bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced.
• If using fresh basil roughly chop and add now.
• Serve with pasta with grated parmasan cheese and freshly ground black pepper.
• Variations - button mushrooms, black olives can be added.

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Steps:

• In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
• Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
• Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
• Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

Steps:

• Puree olives, basil, spinach, almonds, garlic, and lemon juice in a blender or food processor.
• Add olive oil while machine is running.
• Refrigerate until read to serve.
• Great served with pasta or rice, or over vegetables, even fish and chicken!
• Garnish with parsley. Enjoy!