PASTA WITH FRESH TOMATO SAUCE
This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.
Provided by kelcampbell
Categories Main Dish Recipes Pasta
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
FRESH TOMATO SALSA
Steps:
- Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.
FRESH TOMATO PASTA
Garden-fresh veggies and herbs blend together beautifully in this flavorful pasta sauce recipe from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Make a slit in each tomato. Place tomatoes in boiling water for 1 minute; drain. When cool enough to handle, remove skins and discard. Seed and chop tomatoes; set aside., Cook pasta according to package directions. Meanwhile, in a skillet, saute the green pepper, onion and garlic in oil for 2-3 minutes or until tender. Stir in the tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in basil and oregano. Drain pasta; toss with tomato mixture.
Nutrition Facts : Calories 291 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
FRESH TOMATO PASTA TOSS
My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
- Cook tomatoes down for 5 minutes until they soften and release some of their juices.
- Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
- Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
- Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
- Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
- Top off with extra parmesan and basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams
FRESH TOMATO PASTA
Make and share this Fresh Tomato Pasta recipe from Food.com.
Provided by Chef Sunshine
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the garlic clove in a pot of salted water, bring the water to boil and add the rigatoni.
- Cook until al dente.
- Drain well.
- Return the pasta to the pot that the garlic was cooked inches.
- While pasta is cooking, chop the tomato into chunks and place them in a small bowl.
- Sprinkle the tomato chunks with basil and pour oil over the tomato.
- Place tomatoes in the pot with pasta.
- Toss well and eat while warm.
Nutrition Facts : Calories 254.2, Fat 4.4, SaturatedFat 0.6, Sodium 6.1, Carbohydrate 45.3, Fiber 2.6, Sugar 2.6, Protein 8.1
NO-COOK FRESH TOMATO SAUCE WITH PASTA
Make this Healthy Living recipe when tomatoes are at their peak. Their sweetness blends with fresh basil to make a super-simple pasta sauce.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, combine remaining ingredients in large bowl.
- Drain pasta. Add to tomato mixture; toss to coat.
Nutrition Facts : Calories 260, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 11 g
PASTA WITH FRESH TOMATO-HERB SAUCE
Steps:
- Combine first 7 ingredients in large bowl. Immediately add freshly cooked pasta. Toss well. Season generously with pepper and serve immediately.
FRESH TOMATO PASTA
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
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
PASTA WITH FRESH TOMATO SAUCE
Starting with fresh tomatoes keeps the sodium levels low in this recipe. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and set aside.
- While pasta is cooking, heat 2 T of the olive oil in a medium-size saucepan over medium heat.
- Add garlic and cook for 2 minutes or until fragrant.
- Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high.
- Cook for about 10 minutes or until tomatoes have begun to lose their shape.
- Stir in remaining tablespoon olive oil and basil.
- Place pasta in large bowl and stir in sauce and Parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 268.1, Fat 6.8, SaturatedFat 1.1, Cholesterol 1.1, Sodium 252.1, Carbohydrate 48.4, Fiber 7.2, Sugar 1.9, Protein 5.4
PASTA WITH FRESH TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil, and salt it. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add tomatoes and turn heat to high.
- Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.
- Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 11 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 6 grams
FRESH TOMATO PASTA SAUCE
This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!
Provided by Tisme
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
- Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
- When cooled refrigerate for up to 3 days.
- Use sauce as desired.
PASTA WITH FRESH TOMATO SAUCE
The recipe for the make-ahead fresh tomato sauce came from a Neapolitan farmer. He readies it before dawn to "cook" before heading out to the fields; throughout the day, the flavors of the garlic, tomatoes, olive oil, and basil all meld together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Make chile oil: Stir together 1/2 cup oil and 2 teaspoons red pepper flakes. Let stand at room temperature at least 2 hours or up to 2 days.
- Make sauce: Core tomatoes and tear into bite-size pieces directly into a serving bowl. Add garlic, remaining 1/2 teaspoon red pepper flakes, the oregano, basil, 1 1/2 teaspoons salt, and remaining 1/2 cup oil. Lightly crush together using a wooden spoon. Let stand at room temperature 1 to 8 hours.
- Bring a large pot of water to a boil; add salt to taste. Add pasta; cook until al dente. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with Parmesan cheese for grating and with the chile oil for drizzling.
PASTA WITH FRESH TOMATO SAUCE
I have been cooking a version of this dish practically since I first encountered it in a "60-Minute Gourmet" column, the brainchild of the late Pierre Franey, in January 1986. Why Pierre published the recipe in mid-winter is a mystery. To make the sauce my way you chop tomatoes; you put them in fat, whether that's olive oil, butter or, I suppose, rendered bacon fat; you cook them until they've broken down a bit and given up their liquid; and you dress pasta with the resulting sauce. (Pierre peeled the tomatoes first, because that was his style. He was a chef!) With good tomatoes, you can make this sauce in its most basic form - with no more than tomato, oil and salt - and it will be terrific. But you can jazz it up in a variety of ways; butter in place of oil changes its character noticeably. Parmesan is an obvious and welcome addition. Cooking a bit of chopped onion or minced garlic in the butter or oil - with or without rosemary, tarragon or thyme - before adding the tomatoes adds depth. Chopped basil at the end ... well, to me this is practically essential.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter's foam subsides, add the tomatoes.
- Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain.
- Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.
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FRESH TOMATO SAUCE WITH PASTA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetarian Pasta RecipesCalories 202 per servingTotal Time 1 hr 25 mins
- For sauce, cook onion (or shallot) and garlic in medium saucepan in hot oil until the onion is tender but not brown.
- Carefully stir in 1 cup tomatoes, the salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in the remaining 1 cup tomatoes, the olives, and basil. Heat through.
- Meanwhile, cook pasta according to package directions. Drain. Serve the sauce over the pasta. Sprinkle with Parmesan.
PASTA WITH FRESH TOMATO SAUCE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Pasta And Noodle RecipesCalories 269 per servingTotal Time 1 hr 20 mins
- Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor. Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.
- Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature.
PASTA WITH FRESH TOMATO SAUCE RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (604)Total Time 20 minsServings 4Calories 437 per serving
- Meanwhile, in a food processor, puree the tomatoes, oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil just before serving.
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