BURST CHERRY TOMATO PASTA
Smashing some of the tomatoes as they cook helps create a chunky sauce, while others stay whole for juicy surprises in every bite.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Tomato Parmesan Basil Garlic Summer Vegetarian Soy Free Tree Nut Free Peanut Free Quick & Easy Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
- Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10-12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
- Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
LINGUINE WITH PANCETTA AND SAUTEED CHERRY TOMATOES
Provided by Gerald Colapinto
Categories Pasta Pork Sauté Quick & Easy Meat Bacon Sausage Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
- Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
PASTA WITH BURST CHERRY TOMATOES
This recipe may seem like it calls for a lot of mint, but that's what makes this easy pasta dish so refreshing. Cooking halved cherry tomatoes in olive oil until they burst condenses their flavor and caramelizes their edges, and makes a very intense base for the pasta sauce in this dish. Pancetta adds richness and a salty tang, but if you'd rather leave it out, you can. Just toss in some grated pecorino cheese at the end along with the butter.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add pancetta and cook until it starts to render its fat, about 2 minutes. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and cook until they burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
- Add pasta to pan and toss with tomato-pancetta mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Add the butter and toss until it melts and coats everything.
- Divide pasta among warmed pasta bowls. Garnish with dollops of ricotta if desired, and top with a generous mound of fresh mint and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 9 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 668 milligrams, Sugar 6 grams, TransFat 0 grams
FRIED GREEN TOMATO AND PANCETTA PANINI
Number Of Ingredients 11
Steps:
- Put 1 cup of the flour in a shallow bowl. In another shallow bowl, combine the remaining 1/2 cup flour, the cornmeal, salt and pepper. Put the eggs in another bowl. Season the tomato slices with salt and pepper. Dredge the tomatoes in flour and dip them into the eggs, letting the excess drip off. Then dredge the tomatoes in the cornmeal mixture. Place on a plate. In a deep sauté pan over medium heat, warm the 1/4 cup olive oil and 3 Tbs. pancetta fat until almost smoking. Working in batches, fry the tomatoes, turning once, until golden, 2 to 3 minutes per side, adding more pancetta fat to the pan as needed. Transfer the tomatoes to a paper towel-lined plate. Preheat an electric panini press according to the manufacturers instructions. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a work surface. Place the cheese on half of the slices, dividing evenly. Top with the pancetta, 2 or 3 tomato slices and one of the other bread slices, oiled side up. Place the sandwiches on the panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Place 1/4 cup arugula inside each sandwich and cut in half. Serve immediately. Serves 4.
PERFECT FRIED GREEN TOMATOES
I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.
Provided by Crystal Bodyroc McGlown
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 40m
Yield 5
Number Of Ingredients 14
Steps:
- Season tomato slices with salt and pepper.
- Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
- Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
- Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 51.7 g, Cholesterol 8.5 mg, Fat 22.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 1876.6 mg, Sugar 7.8 g
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