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
FRESH TOMATO PASTA
Garden-fresh veggies and herbs blend together beautifully in this flavorful pasta sauce recipe from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Make a slit in each tomato. Place tomatoes in boiling water for 1 minute; drain. When cool enough to handle, remove skins and discard. Seed and chop tomatoes; set aside., Cook pasta according to package directions. Meanwhile, in a skillet, saute the green pepper, onion and garlic in oil for 2-3 minutes or until tender. Stir in the tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in basil and oregano. Drain pasta; toss with tomato mixture.
Nutrition Facts : Calories 291 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
FRESH-FROM-THE-GARDEN TOMATO PASTA
Here's a glorious summertime pasta dish with fresh tomatoes, basil and balsamic vinaigrette. Sprinkle with grated Parmesan and enjoy.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook onions, garlic and dressing in large skillet on medium-high heat 2 min. or until onions are tender, stirring occasionally. Stir in tomatoes; cook 2 min.
- Drain pasta. Add vegetable mixture and remaining ingredients; mix lightly.
Nutrition Facts : Calories 330, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 12 g
TOMATO PASTA
you will really enjoy this tomato pasta, simple to make, and i recommend it as a awesome meal.
Provided by ketsiab
Time 23m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Step 1 Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
- Step 2 Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
- Step 3 Stir in the parsley and sugar. Taste and season with salt and pepper.
- Step 4 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 5 Add the sauce to the pasta and toss to combine. Serve immediately.
FRESH TOMATO PASTA
From Bill Granger's "Bill's Sydney Food." Time does not include 30 minutes draining time for the tomatoes or 20 minutes marinating time for the sauce.
Provided by AmandaInOz
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score a cross in the base of each tomato. Place tomatoes in a large bowl, and pour boiling water over them.
- Drain after 10 seconds, and pull the skin away from the cross. Halve the tomatoes, and press each half to squeeze our seeds and excess juice.
- Chop tomato flesh roughly. Place in a sieve over a bowl, and sprinkle with sea salt.
- Leave to drain for half an hour.
- Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl. Stir. Leave for 20 minutes for flavours to combine.
- Cook the spaghetti in rapidly boiling, salted water according to package directions.
- Drain well. Toss through tomato mixture and basil.
- Serve with freshly shaved Parmigiano Reggiano.
Nutrition Facts : Calories 556.4, Fat 28.6, SaturatedFat 4, Sodium 1761.4, Carbohydrate 65.1, Fiber 5.7, Sugar 8.2, Protein 11.9
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.
LIGHT SOUTHWESTERN TOMATO PASTA
This is a quick and easy recipe with few ingredients. It is a light sauce for tomato lovers with flavorful spices and a nice southwestern taste.
Provided by Rachel
Categories World Cuisine Recipes Latin American Mexican
Time 15m
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.
- In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
- Combine sauce with pasta and toss to coat. Top with cheese and serve.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 80.3 g, Cholesterol 95.8 mg, Fat 21.9 g, Fiber 7.3 g, Protein 17.2 g, SaturatedFat 3.4 g, Sodium 64.9 mg, Sugar 6.9 g
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