BASIL TOMATO PORK RIBS AND FETTUCCINE
My sister Tyra married into an Italian family and her husband asked his grandmother to "teach her a few things". When she came home for the holidays, this was the dish we were sure to ask her to cook. I'm sure Nona Demasi would be horrified to know Tyra shared the recipe with all of her sisters! So, now I'm sharing it with...
Provided by tamie joeckel
Categories Ribs
Time 2h
Number Of Ingredients 11
Steps:
- 1. Salt and pepper both sides of ribs. Heat olive oil in large Dutch oven. Brown ribs on both sides.
- 2. Remove ribs to a plate and set aside. Dice the onion, red bell pepper, garlic and basil. Add the onion and red bell pepper to the heated oil and sauté until tender. Add the garlic.
- 3. Add the ribs back to the pot. Add the basil, sugar, red pepper flakes and stir.
- 4. Add the crushed tomatoes, tomato paste and 2 large cans of water. Bring to a boil and then reduce heat to simmer for at least an hour. Before serving, taste and add salt and pepper as required.
- 5. In another pasta pot, heat water to boiling. Salt generously. Add the pasta and cook to package directions. Drain the pasta and return to pasta pot. Add 2 ladles of the sauce to the noodles to absorb the flavors.
- 6. To serve, you can add grated parmesan cheese if desired.
TOMATO BASIL FETTUCCINE
"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
PORK RAGOUT WITH PAPPARDELLE PASTA
The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
- Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
- Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
- Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
PORK AND FETTUCCINE ALFREDO
Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.
Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.
20-MINUTE TOMATO BASIL PORK CHOPS
Delicious! Presented at Taste of Home's Cooking Show. A very easy and quick stove top dinner. With the nice color presentation and the great flavor of this dish, it could easily be served for dinner party as well.
Provided by TheDancingCook
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown chops in skillet in oil.
- Combine tomato, soup, water and seasonings and add to browned chops.
- Cover and simmer about 15 minutes, or until chops are done.
- Stir in butter or margarine prior to serving.
- Serve over noodles or rice.
SPICY PORK RIBS WITH GARLIC AND TOMATOES
Boy do we love ribs!! This recipe is one of my favorites. Tons of flavor and sure to please everyone! Note: St. Louis-style ribs, cut from the spare rib and trimmed so there is less waste, are particularly meaty and succulent. The racks are pretty large, so you'll need a big roasting pan for this recipe.
Provided by kiwidutch
Categories Pork
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
- In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
- Add half the garlic and all the onions and cook until browned, about 7 minutes.
- Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
- Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
- Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
- Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
- Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.
Nutrition Facts : Calories 368.4, Fat 25, SaturatedFat 6.9, Cholesterol 36.3, Sodium 269.9, Carbohydrate 15.3, Fiber 3.3, Sugar 7.9, Protein 9.2
PORK AND PASTA WITH GARLIC AND BASIL
Make and share this Pork and Pasta with Garlic and Basil recipe from Food.com.
Provided by Terri F.
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguini in boiling salted water for 2 minutes, drain and keep warm.
- Cut zucchini lenthwise into 1/4 inch slices, then cut each slice into 1/4 inch strips.
- Cook pork and half of minced garlic, cooking and stirring until pork is no longer pink.
- Break up pork into small pieces as you cook.
- Remove pork from skillet and drain off grease.
- In same skillet, heat oil until hot.
- Add zucchini and remaining garlic, and cook and stir until zucchini is tender (about 5 minutes).
- Add tomatoes, basil, and salt and pepper to cooked zucchini, and cook until tomatoes are heated through, about 2 minutes.
- Add pork and linguini, and stir until thoroughly heated.
- Sprinkle with cheese and serve.
A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
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