Angel Hair Pasta With Pesto And Tomatoes Recipes

Steps:

• Cook angel hair pasta according to package directions.
• Turn on food processor and drop garlic down feed tube.
• Stop the processor and add basil, nuts, cheese and salt and pepper.
• Pulse until finely chopped, then with motor running, add oil gradually through tube until blended.
• Drain pasta and reserve some of cooking water.
• Toss pasta with the pesto, then add tomatoes.
• If mixture is too thick, add a little cooking water.
• Can be served hot or cold.

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
• Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
• Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

Steps:

• Preheat the oven to 375°F.
• Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don't let the flakes burn.
• Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.
• Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.
• Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.
• When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it's just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a "halo" of garnish.

Steps:

• Put a large pot of water over high heat and bring to a boil.
• In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
• Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
• Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
• Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
• Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
• Garnish with whole or torn basil leaves. Serve warm or at room temperature.

Steps:

• Prepare Angel Hair Pasta to pkg. directions and drain.
• In a large skillet heat olive oil.
• Saute onion and garlic. About 2 minutes.
• Add tomatoes and pesto. Add salt and pepper, continue to cook until hot.
• Add cooked pasta, Parmesean cheese, garlic salt and lemon pepper.
• Toss and Serve.

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
• Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.
• While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
• Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.