Fusilli With Basil Feta And Plum Tomatoes Recipes

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Steps:

• Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
• Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
• While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
• Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

Steps:

• To peel and seed tomatoes: Submerge in boiling water 1 minute; rinse in cold water. Slip off skins. Halve tomatoes, squeeze out and discard seeds. Chop coarsely.
• 1. Combine tomatoes, basil, scallions, garlic and 1 tablespoon oil. Cover; let stand at room temperature for 4 to 5 hours, or refrigerate overnight. (Return to room temperature before continuing.).
• 2. Cook pasta according to package directions. While waiting for pasta to cook, add cheese to tomato mixture in a large serving bowl.
• 3. Drain pasta well, then add to bowl, drizzle with remaining 2 tablespoons oil, toss well. Serve hot or at room temperature. Makes 6 servings.

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente ?o tender but not mushy. Drain the pasta in a colander in the sink. Rinse with cold water, then shake off excess water.
• Meanwhile, put the onions in a small bowl of cold water.
• Put the tomatoes in a large bowl and season with 1 teaspoon of salt and some pepper. Chop the oregano with the garlic and the remaining 1/2 teaspoon salt. Then use the flat side of the knife to mash and smear the mixture to a coarse paste. Scatter garlic mixture over the tomatoes. Cut the peppers about the same size as the tomatoes, and add to the salad. Drain the onions, pat dry, and add to the tomato mixture. Add the vinegar and olive oil and toss together. Add the drained pasta and toss well. (The salad can be prepared up to this point 2 hours ahead and refrigerated.)
• Just before serving mix the arugula leaves into the salad, then add the cheese and toss lightly. Taste the salad and season with salt and pepper, to taste. Serve.

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Steps:

• Prepare tomatoes:
• Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
• Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
• Make fresh tomato sauce:
• Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Make pasta:
• Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.

Steps:

• Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.