Pastaservedwithavocadosaucewithsundriedtomatoes Recipes

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PASTA SERVED WITH AVOCADO SAUCE WITH SUN-DRIED TOMATOES

This is a lovely, creamy sauce and the sundried tomatoes break up the avocado flavour nicely. This recipe responds well to adjusting the proportions to taste. The weight for the sundried tomatoes is their dehydrated weight- I use about half a pack. If using smaller avocados, I find 4 works best to make the sauce thick enough. To make this dish vegetarian, use a vegetable stock cube instead of chicken.

Provided by Shuzbud

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Pasta Served With Avocado Sauce With Sun-Dried Tomatoes image

Steps:

  • Finely chop the sundried tomatoes and set aside.
  • Halve the avocados and remove the pits and peel. Coarsely chop the flesh.
  • Melt the butter in a saucepan and add the garlic. Cook for 1 minute.
  • Add the cream and chopped avocados. Increase the heat (but don't let the cream boil), stirring constantly and breaking up the avocado flesh with a spoon or fork. Crumble in the stock cube for flavour.
  • Meanwhile, set the pasta to cook as per instructions (if using dried pasta, start boiling it earlier).
  • When the avocado has blended in, add the sundried tomatoes. Season with salt and pepper if preferred.
  • When cooked and drained, divide the pasta among four bowls and spoon the sauce over the top.
  • Sprinkle with grated parmesan and serve immediately.

2 large ripe avocados
1 1/2 ounces sun-dried tomatoes, rehydrated
2 tablespoons butter
2 garlic cloves, crushed
1 chicken stock cube
1 1/2 cups heavy cream
1 lb fresh pasta
grated parmesan cheese, to garnish

PASTA WITH TOMATO CREAM SAUCE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11



Pasta with Tomato Cream Sauce image

Steps:

  • Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
  • Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  • Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely diced
Two 15-ounce cans tomato sauce or marinara sauce
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

PASTA WITH FRESH TOMATO SAUCE

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8



Pasta with Fresh Tomato Sauce image

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

PASTA WITH FRESH TOMATO SAUCE

This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.

Provided by kelcampbell

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 8

Number Of Ingredients 6



Pasta with Fresh Tomato Sauce image

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.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g

1 (16 ounce) package dry penne pasta
8 roma (plum) tomatoes, diced
½ cup Italian dressing
¼ cup finely chopped fresh basil
¼ cup diced red onion
¼ cup grated Parmesan cheese

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