PASTA WITH MARINATED TOMATOES AND SUMMER HERBS
The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.
Provided by Julia Moskin
Categories dinner, quick, pastas, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
- Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
- Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 18 grams, Carbohydrate 88 grams, Fat 22 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 510 milligrams, Sugar 5 grams
PASTA WITH MARINATED TOMATOES AND SUMMER HERBS
From the August 2009 New York Times, courtesy of Julia Moskin. This one dish meal is designed to be quick and satisfying to a wide range of tastes (note several options). It's also very easy to make, but needs time to marinate. Spend a few minutes in the kitchen after lunch and all you need to do for dinner is cook the pasta. This recipe can be easily halved for fewer diners. I picked the vegetarian option, but you could substitute tuna for the cheese if you'd prefer. My preference might be to add more tomatoes and/or reduce the pasta to sauce ratio.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Up to 4 hourse before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
- Add cheese (or tuna), olives or capers if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
- Cook pasta in plenty of boiling salted water. Drain well. Combine tomatoes and pasta then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.
Nutrition Facts : Calories 663.9, Fat 11.5, SaturatedFat 1.7, Sodium 13.5, Carbohydrate 118, Fiber 6.2, Sugar 5.7, Protein 20.8
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
PASTA WITH MARINATED TOMATOES
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
- Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
- Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.
PASTA WITH MARINATED TOMATOES AND MOZZARELLA
Make and share this Pasta With Marinated Tomatoes and Mozzarella recipe from Food.com.
Provided by Mary M.
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, salt, and pepper. Set aside and let marinate at room temperature for at least 10 minutes. Meanwhile, cook the pasta according to the package directions. Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.
- Tip.
- The longer the tomato mixture marinates, the more flavorful it becomes. Keep it in the refrigerator for up to 2 days. Spoon it over chicken or warm bread.
Nutrition Facts : Calories 708, Fat 24.9, SaturatedFat 9.8, Cholesterol 140.6, Sodium 1043, Carbohydrate 91.4, Fiber 6.4, Sugar 8, Protein 30.6
MARIANNA'S MARINATED PASTA
This authentic pasta recipe is very yummy, very healthy and on top of it very easy to make! Enjoy the rich Italian flavor of garlic, basil and more.
Provided by Marianna
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 2 cups of water.
- Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute.
- In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 87.6 g, Cholesterol 5.4 mg, Fat 11.6 g, Fiber 5.8 g, Protein 15.9 g, SaturatedFat 2.8 g, Sodium 1767.2 mg, Sugar 3.8 g
PASTA SALAD WITH MARINATED TOMATOES AND TUNA
Fresh, quick-marinated tomatoes make the best sauces for pasta salad because not much needs to be done beyond tossing the tomatoes with hot pasta, salt and olive oil. The juices from the tomatoes and the heat create a gloriously glossy combination. Feel free to make this pasta salad ahead of time, then toss in flaked tuna right before serving.
Provided by Sue Li
Categories dinner, easy, lunch, quick, weeknight, poultry, salads and dressings, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
- Bring a large pot of water to a boil and season generously with salt.
- Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
- Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.
CROXETTI WITH MARINATED HEIRLOOM TOMATOES
Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
- Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
- Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.
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PASTA WITH MARINATED TOMATOES RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 4Total Time 20 minsCategory Pasta Side Dishes
- Place 1/4 of Marinated Tomatoes with marinade in a blender; pulse until tomatoes are very finely chopped, 3 to 4 times.
- Combine finely and coarsely chopped tomatoes and reserved marinade with hot cooked pasta, and toss to coat. Stir in chopped fresh basil and torn fresh mozzarella cheese.
MARINATED CHERRY TOMATO PASTA - GIADZY
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4.4/5 (13)Category Main Course, PastaAuthor The Giadzy KitchenCalories 559 per serving
- To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.
- Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.
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