Olivegardenbruschettaalpomodoro Recipes

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OLIVE GARDEN CAPELLINI POMODORO RECIPE - (4/5)

Provided by jeknudson

Number Of Ingredients 7



Olive Garden Capellini Pomodoro Recipe - (4/5) image

Steps:

  • Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper

OLIVE GARDEN BRUSCHETTA AL POMODORO

Make and share this Olive Garden Bruschetta Al Pomodoro recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Olive Garden Bruschetta Al Pomodoro image

Steps:

  • Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
  • When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

4 medium tomatoes, deseeded and diced (tomatoes should be firm)
8 fresh basil leaves, chopped
3 garlic cloves, minced
6 tablespoons extra virgin olive oil
8 -12 slices French bread, cut 1/2 inch thick
salt and pepper, to taste

OLIVE GARDEN CAPELLINI POMODORO

This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious. I wanted to add that you almost can't put too much basil in this. I made this again last night and probably used 40 large basil leaves or more, and some fresh parsley that my son picked by mistake. I did note that when I used 6 cloves of garlic, they were small to medium cloves. When they were large, I used only 4. Garlic is a matter of preference, though and you may love 6 large cloves. You can also increase the amount of fresh tomato, but do increase your garlic in proportion. It always amazes me that this dish is so fast and sooooooooooooooo delicious!

Provided by Heartsong

Categories     Low Cholesterol

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8



Olive Garden Capellini Pomodoro image

Steps:

  • Boil pasta in salted water and drain.
  • You may process garlic, olive oil, basil leaves, salt and pepper whole in mini chopper or food processor and then stir into drained noodles.
  • Or add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes.
  • Adjust seasonings to taste.
  • Top with Parmesan, Romano, or Asiago cheese.

Nutrition Facts : Calories 322.7, Fat 8.1, SaturatedFat 1.2, Sodium 16.7, Carbohydrate 53.7, Fiber 4.9, Sugar 8, Protein 10

8 ounces pasta
6 garlic cloves, pressed
salt
pepper (fresh ground, if possible)
parmesan. romano cheese or asiago cheese
2 tablespoons olive oil
8 fresh tomatoes, diced (or 2 cans diced tomatoes)
20 fresh basil leaves, diced

BETTER THAN OLIVE GARDEN PASTA POMODORO

I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.

Provided by Vina7737

Categories     European

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 8



Better Than Olive Garden Pasta Pomodoro image

Steps:

  • Heat olive oil over high heat and add garlic; saute for 30 seconds.
  • Add tomatoes, salt, and pepper.
  • Saute for another 30 seconds, stirring constantly.
  • Remove from heat.
  • Add cooked pasta and chopped basil.
  • Toss gently.
  • Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
  • Serve immediately and pass the last 2 oz. of grated parmesan.

Nutrition Facts : Calories 1205.3, Fat 46.8, SaturatedFat 14.2, Cholesterol 50, Sodium 902.7, Carbohydrate 148.8, Fiber 11.1, Sugar 17.1, Protein 48.5

2 garlic cloves, finely chopped
2 lbs fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
1/4 cup finely chopped fresh basil leaf (not dry)
1/4 cup extra virgin olive oil
4 ounces good quality finely grated parmesan cheese (no canned stuff!) or 4 ounces romano cheese (no canned stuff!)
12 ounces fine pasta, cooked (cappellini or angel hair)
fresh ground pepper
salt

OLIVE GARDEN FETTUCCINI ALFREDO (COPYCAT

Make and share this Olive Garden Fettuccini Alfredo (Copycat recipe from Food.com.

Provided by MissTinkJordan

Categories     High In...

Time 10m

Yield 3-6 cups, 4-6 serving(s)

Number Of Ingredients 4



Olive Garden Fettuccini Alfredo (Copycat image

Steps:

  • Depending on how thick or thin of a sauce you like will depend on how much heavy cream you use add garlic to YOUR taste I love garlic so I use 2 heaping tablespoons.
  • Over medium heat in a saucepan melt 1 stick of butter and add the entire container of Parmesan cheese and begin to whisk.
  • Add garlic slowly.
  • Add heavy cream, again whisking until no longer lumpy. At this temp it should come to a boil on its own. When it does, slowly add more heavy cream until the consistency YOU desire, and then remove from heat.
  • Immediately pour over pasta and enjoy !

Nutrition Facts : Calories 861.9, Fat 83.3, SaturatedFat 51.8, Cholesterol 274, Sodium 1116.6, Carbohydrate 6.3, Sugar 0.7, Protein 24.7

8 ounces grated parmesan cheese
1/2 cup salted butter
1 -2 tablespoon minced garlic
2 -4 cups heavy whipping cream

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