Linguine With Fresh Tomato Sauce And Parmesan Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

Steps:

• Bring a large pot of water to a boil and salt it.
• Melt the butter in a medium to large skillet over medium heat. When the foam subsides, add the tomatoes. Meanwhile, cook the pasta until it is tender but firm.
• Season the sauce with salt and pepper and cook, stirring occasionally, until the tomatoes break up, about 10 minutes; as the sauce dries add, add some pasta cooking water, a tablespoon or so at a time, to keep it moist.
• Finish cooking the pasta in the sauce, adding a little more pasta cooking water if necessary. (An Italian grandmother I know recommended this method to me 10 years ago, but I'm slow to catch on). Serve with Parmesan.

Steps:

• Cook the pasta according to directions and reserve.
• In a medium saucepot, saute the pancetta with the olive oil. Add the garlic, carrots and onions and saute until tender.
• Add the beef and saute until brown. Add the tomatoes and crush with a wooden spoon. Add the thyme and cook 30 minutes to an hour, stirring occasionally. Season with salt and pepper.
• At the last minute, add the basil. Toss the pasta with the sauce, top with parsley and Parmesan.

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.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

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.

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.