MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA
Provided by Melissa d'Arabian : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
- Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.
Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams
SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA
This is from The One-Dish Vegetarian by Maria Robbins. The author notes, "This uncooked sauce can only be made in the height of summer when vine-ripened tomatoes and sweet corn, picked only hours before, are available. " I say it's absolutely delicious. I wish I could eat it year-round.
Provided by Prose
Categories Low Protein
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
- Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
- Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
- Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
- Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).
Nutrition Facts : Calories 164.9, Fat 11.7, SaturatedFat 1.6, Sodium 716.9, Carbohydrate 15, Fiber 3, Sugar 4.4, Protein 3.1
CORN PASTA WITH SUN-DRIED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
- Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
- Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.
TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Onion Tomato Side No-Cook Quick & Easy Father's Day Corn Summer Jalapeño Cilantro Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.
QUICK PASTA WITH SALMON AND TOMATOES IN CREAM SAUCE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 59.7 g, Cholesterol 61 mg, Fat 16.2 g, Fiber 3.3 g, Protein 19.7 g, SaturatedFat 7.8 g, Sodium 66.9 mg, Sugar 4 g
CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
SALSA CRUDA
I made this salsa for a Mexican themed party we had for our family. Everybody loved it. There really is nothing like fresh salsa. It beats the canned stuff any day. For a time-saver,I didn't roast the jalapenos it calls for,but just added them as is.I also couldn't find the dry chilis so omitted those as well.It still came out perfect.Add as many or as little jalapenos as you want depending on the strength of youre taste buds.Bon apetite.
Provided by veruca salt
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine all ingredients.
- Place in refrigerator for up to 12 hours.
- This will infuse all the flavors.
- Serve with tortilla chips.
Nutrition Facts : Calories 63.3, Fat 3, SaturatedFat 0.4, Sodium 6.8, Carbohydrate 9.2, Fiber 2.8, Sugar 3.3, Protein 1.8
MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a mixing bowl and blend well.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams
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