Buttered Noodles With Fresh Tomato Recipes

Steps:

• Prepare the pasta according to pacakge directions and drain well.
• While the pasta is draining, melt the butter in the pasta pot.
• Add the pasta back to the pot, mix well.
• Add the crushed tomatoes, mix well and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Reserve 1/4 cup of the cooking water and then drain the noodles.
• Heat the reserved cooking water and butter together in the pot over medium-low heat, whisking, until smooth and warm. Add the noodles and toss well. Toss in the parsley and dill and season with salt and pepper.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.
• Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

Steps:

• Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

Steps:

• Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
• In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.

Steps:

• Melt butter in small sauce pan.
• Add garlic and cook under low heat for about five minutes.
• Add tomatoes and tomato paste and stir until well blended.
• Combine noodles, sauce and chopped parsley in a large bowl. Toss until well mixed. Salt and pepper to taste.
• Serve immediately.

Steps:

• In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
• Core the tomatoes and cut them into 1 1/2-inch cubes.
• Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
• Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
• Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.

Steps:

• In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.