FRESH TOMATO AND GARLIC PENNE FOR TWO
Make dinner in under 30 minutes by quickly cooking tomatoes, tossing in basil and spooning over pasta.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.
Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
BAKED PENNE WITH GREEN CHILES
This baked pasta dish is the result of playing around in the kitchen one day and merging two beloved cheesy dishes: chiles rellenos and pasta al forno. It's creamy with some heat and tang, but nothing overwhelming.
Provided by Kathy Brennan
Categories Dinner Pasta Cheese Chile Pepper Cheddar Bake Milk/Cream Small Plates Kid-Friendly
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.
- When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.
- Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently "shake" the dish to distribute the ingredients, then top evenly with the Pecorino.*
- Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.
- Make Ahead
- Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.
- Staggered
- Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.
CHILLED PENNE WITH ROASTED GARLIC AND YELLOW TOMATO
Provided by Molly O'Neill
Categories lunch, pastas, salads and dressings
Time 30m
Yield Four servings
Number Of Ingredients 16
Steps:
- Blanch the shelled fava beans in boiling water for 2 minutes. Drain. Rinse under cold running water until cool. Peel off the outer skin. Blanch in boiling water for 1 minute. Drain. Set aside.
- Pour the broth into a saucepan. Simmer until it reduces to 1 cup, about 5 minutes. Add the minced herbs and steep for 1 minute. Strain. Combine the herb broth, roasted garlic and leek in a food processor or blender. Puree until smooth. Refrigerate until chilled.
- Combine the herb broth and vinegar in a large salad bowl. Whisk in the olive oil, and add the orange rind. Add salt and pepper. Set aside.
- Cook the pasta in boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Add the fava beans, tomatoes, basil and parsley to the salad bowl. Toss. Season to taste with salt and pepper. Refrigerate until chilled.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 5 grams, Carbohydrate 97 grams, Fat 7 grams, Fiber 24 grams, Protein 29 grams, SaturatedFat 1 gram, Sodium 391 milligrams, Sugar 27 grams
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
ROASTED TOMATO AND GARLIC PENNE
I love this simple dinner because it's fast and filling. It's also healthy and light. Vegetarian friendly as well. It's adapted from a Rachel Ray 30 minute meal that I saw on her show and made my own. This can be made tossed or as a casserole, your choice. This feeds my family of 4 with plenty of leftovers. Special note: when roasting the tomatoes and garlic, you can cut the top off of a garlic bunch and place it cut side up on same cookie sheet, sprinkle w/olive oil, salt and pepper and roast. Once roasted, use butter knife to dig out garlic (soft and sweet) and spread on crusty bread to compliment your pasta dish. This is of course, if you are a garlic lover!
Provided by FrenchMenuDiaries
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully.
- Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper.
- Roast in the oven until the tomatoes have burst open and the garlic is soft.
- Drain pasta and set aside in large bowl.
- Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish.
- If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish.
- Serve with a green salad and crusty bread.
Nutrition Facts : Calories 626.8, Fat 24, SaturatedFat 5, Cholesterol 11, Sodium 1939.8, Carbohydrate 92.4, Fiber 12.7, Sugar 0.2, Protein 13.6
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
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- Preheat the oven to 400ºF. Cut the top quarter off the head of garlic, drizzle the bulb with olive oil, and wrap tightly in a square of aluminum foil. Place in the oven on the middle rack and bake 50 minutes or until soft and brown.
- Meanwhile, place tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place in the oven and bake 40 minutes, stirring once or twice to make sure they don’t burn.
- While the tomatoes and garlic are roasting, bring a large pot of water to a boil and cook the penne according to package directions, reserving 1/2 cup cooking water just before draining. Return the pasta to the pot.
- Once the tomatoes and garlic are done, remove from the oven and mash the tomatoes with a fork. Squeeze the garlic out into the tomatoes, add another tablespoon of olive oil, and mash it all together with the fork. Add the tomato sauce to the pasta along with a splash of the reserved cooking liquid and stir to coat completely. You can add more pasta water or olive oil if you prefer to loosen the sauce up a bit. Add the basil and stir one more time, then serve topped with Parmesan cheese.
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