BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES
This is a delicious summertime recipe. You can make the salad up to about 1 hour before you serve it. If the salad looks a little dry, add a little olive oil before serving.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
- Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
- This will make about 1 1/2 cups pesto.
- For the pasta, bring a large pot of salted water to boil.
- Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes.
- Drain the pasta and run it under cold water just until it stops steaming.
- Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl.
- Stir in the pesto until the pasta is coated.
- Toss in the cherry tomatoes and the crumbled feta.
- Taste the salad and season it as you like with salt and pepper.
- You can make the salad up to about 1 hour before you serve it.
- If the salad looks a little dry, add some olive oil prior to serving.
Nutrition Facts : Calories 1078.2, Fat 68.8, SaturatedFat 15.6, Cholesterol 140.1, Sodium 637.5, Carbohydrate 89.1, Fiber 5.5, Sugar 5.7, Protein 29.4
BOW TIES WITH FRESH TOMATO SAUCE
I make this meatless dish often for my husband and me. Try it as a change of pace from traditional sauces. It's a great way to use up plum tomatoes. -Karen Vienot, Rothesay, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the tomatoes, oil, garlic, vinegar, herbs, salt and pepper. Cover and let stand at room temperature for 30 minutes. , Cook pasta according to package directions; drain. Return pasta to the pan; stir in tomato mixture. Cover and let stand for 2-3 minutes or until slightly heated. Toss and serve immediately.
Nutrition Facts : Calories 360 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
BOW TIE PASTA WITH TOMATO TUNA SAUCE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
- Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
- Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
- Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 56.1 g, Cholesterol 11.3 mg, Fat 5.9 g, Fiber 6.6 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 1471.6 mg, Sugar 4.4 g
BOW TIES WITH CHERRY TOMATOES AND BREAD CRUMBS
Number Of Ingredients 8
Steps:
- 1 Place a rack in the center of the oven. Preheat the oven to 350°F. Drizzle 4 tablespoons of the oil in a 13 × 9 × 2-inch baking dish. Spread the tomatoes cut-side up in the pan. 2 In a small bowl, combine the crumbs, cheese, parsley, remaining 2 tablespoons olive oil, and salt and pepper to taste. Scatter the crumbs over the tomatoes. Bake 30 minutes or until the tomatoes are tender and the crumbs are lightly toasted. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta and toss it in the pan with the tomatoes and a drizzle of extra-virgin olive oil. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
BOW-TIES WITH SPINACH & CHERRY TOMATOES
Make and share this Bow-Ties With Spinach & Cherry Tomatoes recipe from Food.com.
Provided by pinkie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs.
- Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden.
- Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
- Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
- Drain pasta in a colander and rinse under running cold water until cool, then drain well.
- Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.
Nutrition Facts : Calories 451.5, Fat 23.1, SaturatedFat 4.7, Cholesterol 58.9, Sodium 441.2, Carbohydrate 47, Fiber 4.1, Sugar 3.1, Protein 16.4
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