SPAGHETTI WITH FRESH TOMATOES AND BASIL
Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.
Provided by Thorsten
Categories Spaghetti
Time 28m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
- Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
- Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
- Tomatoes should get warm, but not cooked, about 5 minutes.
- When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.
Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6
SPAGHETTI WITH FRESH TOMATOES
With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.
Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
SPAGHETTI WITH FRESH TOMATO SAUCE
This very basic recipe is popular throughout Italy. Although any purchased spaghetti will do, this dish becomes special enough for company if you use artisanal pasta, preferably imported from Italy. This makes a wonderful first course. (In every Italian household, there is always a pasta course!) Note: To peel tomatoes, core and cut a small X through the skin on the bottom of tomatoes with a sharp knife. Place them in boiling water for about 30 seconds or just until skins begin to peel back. Quickly remove tomatoes from pan, and plunge them into ice water. Drain and remove skins.
Provided by JackieOhNo
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
- Heat 2 T. oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 t. salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
- Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
- Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.
Nutrition Facts : Calories 471.6, Fat 13.8, SaturatedFat 3, Cholesterol 5.4, Sodium 3930.8, Carbohydrate 71.4, Fiber 4.9, Sugar 6, Protein 15.7
SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
- Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
- Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
ONE-POT SPAGHETTI WITH FRESH TOMATO SAUCE
This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavor insurance, just in case your tomatoes aren't at their best. Feel free to add an extra tablespoon when they're out of season.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
- Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.
SPAGHETTI WITH TOMATO SAUCE
This spaghetti is among the first recipes of mine that got a lot of attention, and I love that fact because it exemplifies everything I believe in as a chef: treating ingredients with respect, paying attention to detail, and elevating simplicity.
Provided by Scott Conant
Categories main-dish
Time 5h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil with about 3 teaspoons of salt.
- Meanwhile, put the tomato sauce in a large saute pan and cook over medium heat to further concentrate the sauce's flavors.
- Cook the spaghetti until just shy of tender. Reserve some of the pasta cooking water and gently drain the spaghetti. Add the spaghetti and a little of the pasta cooking water to the pan with the sauce; the starch and salt in that water will help the sauce adhere to the pasta. Add the basil, give the pan a good shake, increase the heat to medium-high, and let the pasta finish cooking in the sauce. The sauce should coat the pasta and look cohesive, and when you shake the pan, the sauce and pasta should move together.
- Take the pan off the heat and add the Parmigiano-Reggiano and butter. Using two wooden spoons (tongs can tear the fresh pasta), toss everything together well.
- Divide the pasta among serving bowls. Finish with a drizzle of extra-virgin olive oil and serve.
- To peel the tomatoes, use a paring knife to cut a small x on each tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
- In a wide saucepan, heat 3 tablespoons olive oil over medium-high heat. Add the tomatoes; be careful, as the oil may spurt. Add 1 1/2 teaspoons salt and cook, stirring occasionally, until the tomatoes soften, 2 to 3 minutes. Lower the heat to medium and, using a potato masher, smash the tomatoes, really working the masher to break them up. If the consistency is thick or if they get too dry, add the tomato boiling water or reserved tomato juice to the pan. Cook, occasionally mashing and stirring, for 45 minutes.
- Meanwhile, in a small saucepan, heat 1 cup extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes. Remove the oil from the heat and let the ingredients steep for 5 minutes.
- Strain the oil into the cooked tomatoes. Stir to combine. Remove the sauce from the heat. Taste and add additional salt, if needed. The sauce may taste spicy on its own, but it gets balanced when used with other ingredients, especially the pasta, butter, and cheese. The sauce will keep, covered and refrigerated, for 2 days. Reheat gently before serving.
- In a stand mixer fitted with the dough hook, combine the "00" flour, semolina flour, and salt on low speed. Add the egg yolks, olive oil, and up to 1 1/3 cups water, adding the water a little at a time, and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
- Lightly dust a work surface with a mix of "00" flour and semolina.
- Dump the dough out onto the work surface and knead by hand for a few minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and let it rest for 1 hour.
- To roll and shape the dough, set the pasta machine on its widest setting. Lightly flour a rimmed baking sheet. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and stretch it by hand, then put it on the pasta roller. Run it through the pasta machine twice, starting at the longest setting. Fold it in half and run it through again, so the dough gets thinner each time and wipe the surface of the pasta for excess flour as you go. Run the dough through the machine a couple more times; this serves as a final kneading.
- Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is 1/8-inch-thick; on most machines this means stopping at the 3.5 or 4 setting. Cut the sheet to lengths of about 12 inches. Then, using the linguine cutter, cut the sheet into strands. Repeat with the remaining dough pieces.
- Dust the strands with a little flour (preferably a mix of the "00" and the semolina), and gather the strands into nests by wrapping them around your hand. (At the restaurant, we portion the spaghetti into 4-ounce nests.) Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the spaghetti is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
- You can also layer the sheets of pasta with semolina flour and cover them with plastic wrap while you get set up to cook them.
FRESH TOMATO PASTA SAUCE
This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!
Provided by Tisme
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
- Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
- When cooled refrigerate for up to 3 days.
- Use sauce as desired.
CANNED FRESH TOMATO SPAGHETTI SAUCE
I've always loved homemade spaghetti sauce and this one is my favorite. If you like your sauce chunky don't run through food mill, I usually make some smooth and some chunky. Also the original recipe called for 2 Hot peppers to be cooked in the oil with the garlic and onions.
Provided by Chef Jen 1
Categories Sauces
Time 3h
Yield 10 quarts, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
- Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
- Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
- To can, pour into clean hot quart jars, leaving 1/2 inch head space.
- Process 40 minute in a boiling water bath.
Nutrition Facts : Calories 264.6, Fat 3.4, SaturatedFat 0.5, Sodium 6676.6, Carbohydrate 58.8, Fiber 6.1, Sugar 47.5, Protein 6.1
SPAGHETTI WITH FRESH TOMATO SAUCE
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.
SPAGHETTI SQUASH WITH TOMATOES
This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.
Provided by kamgriz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash til done using any method you prefer- bake, boil, steam, microwave.
- When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
- Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
- When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.
Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
- Cook tomatoes down for 5 minutes until they soften and release some of their juices.
- Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
- Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
- Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
- Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
- Top off with extra parmesan and basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams
More about "spaghetti with fresh tomatoes recipes"
PASTA WITH FRESH TOMATOES, THE PERFECT RECIPE - LA CUCINA …
From lacucinaitaliana.com
Estimated Reading Time 2 mins
SPAGHETTI WITH FRESH TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SPAGHETTI SAUCE WITH FRESH ROMA TOMATOES
From familycuisine.net
SPAGHETTI FROM FRESH TOMATOES RECIPE - CREATE THE MOST …
From recipeshappy.com
SPAGHETTI WITH FRESH TOMATO PESTO RECIPE - GABRIELE CORCOS
From foodandwine.com
30+ FRESH TOMATO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SPAGHETTONI WITH FRESH TOMATOES RECIPE | ITALIAN RECIPES | UNCUT …
From uncutrecipes.com
10 BEST SPAGHETTI BOLOGNESE WITH FRESH TOMATOES RECIPES - YUMMLY
From yummly.com
SPAGHETTI FRESH TOMATO SAUCE - RECIPES | COOKS.COM
From cooks.com
OUR BEST EVER FRESH TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPAGHETTI WITH FRESH TOMATOES AND BURRATA | SHARE THE PASTA
From sharethepasta.org
CLASSIC TOMATO SPAGHETTI | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
PASTA WITH FRESH TOMATO CREAM AND SAUSAGE – GLORIOUSLY GOOD FOOD
From blog.gloriouslygoodfood.com
SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
From foodnetwork.ca
FRESH TOMATO SPAGHETTI SAUCE - THERESCIPES.INFO
From therecipes.info
CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
FRESH TOMATO SPAGHETTI RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
FRESH TOMATO PASTA (MY FAVOURITE EASY SUMMER PASTA) - IT DOESN'T …
From itdoesnttastelikechicken.com
OUR 30+ BEST CHERRY TOMATO RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
SPAGHETTI SAUCE FROM FRESH TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES RECIPE
From eatingwell.com
BEST ONE-POT SPAGHETTI WITH FRESH TOMATO SAUCE RECIPES | QUICK …
From foodnetwork.ca
FRESH TOMATO AND GARLIC SPAGHETTI - RICARDO
From ricardocuisine.com
10 BEST SPAGHETTI BOLOGNESE WITH FRESH TOMATOES RECIPES | YUMMLY
From yummly.com
SPAGHETTI WITH FRESH TOMATOES RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
SPAGHETTI SAUCE WITH FRESH TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
SPAGHETTI WITH TOMATOES, BASIL, OLIVES, AND FRESH MOZZARELLA
From foodandwine.com
TOMATO PASTA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FRESH TOMATO & PARSLEY SPAGHETTI RECIPE - SCOTT HOCKER | FOOD
From foodandwine.com
SPAGHETTI WITH FRESH TOMATO AND HERBS RECIPE - FOOD NEWS
From foodnewsnews.com
SPAGHETTI WITH FRESH CHERRY TOMATOES AND BASIL RECIPE - UNCUT …
From uncutrecipes.com
HOMEMADE SPAGHETTI SAUCE {FRESH TOMATOES} | FAVORITE …
From favfamilyrecipes.com
You'll also love