PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
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
PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL
Provided by Lynda Hotch Balslev
Categories Pasta Tomato Vegetable Vegetarian Basil Eggplant Bell Pepper Butternut Squash Healthy Bon Appétit Switzerland
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
ROASTED-TOMATO PASTA WITH BASIL
Use our Whole Roasted Tomatoes when making this family favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
- Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.
Nutrition Facts : Calories 485 g, Fat 17 g, Fiber 5 g, Protein 13 g
More about "fettuccine with roasted tomatoes and basil recipes"
SLOW-ROASTED TOMATOES AND GARLIC WITH BASIL WHOLE …
From foodandwine.com
- Preheat the oven to 350°. On a baking sheet, toss the tomatoes with 1/2 teaspoon of extra-virgin olive oil and 1/2 teaspoon of sea salt. Place the tomatoes in the oven and roast for 30 minutes, or until they are very soft. Meanwhile, cook the whole-wheat pasta in boiling salted water, according to package directions.
- In a large frying pan, heat the remaining olive oil over medium high heat. Add the onion and cook for 5 minutes, or until it softens and begins to brown. Add the roasted tomatoes and pasta and toss to coat. Season generously with sea salt and freshly ground pepper. Remove the pan from the heat and stir in the basil and Parmigiano-Reggiano cheese. Drizzle with a little more extra-virgin olive oil if desired.
TOMATO BASIL FETTUCCINE RECIPE | LAND O’LAKES
From landolakes.com
- Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
- Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.
PASTA WITH ROASTED TOMATOES, GARLIC AND BASIL - LA …
From italianbellavita.com
BEST PESTO PASTA (RECIPE & TIPS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND …
From abeautifulplate.com
22 FABULOUS FETTUCCINE RECIPES | TASTE OF HOME
From tasteofhome.com
FETTUCCINE RECIPE WITH ROASTED BELL PEPPERS,CHERRY …
From nonnabox.com
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
SUN DRIED TOMATO PASTA - PLANTYOU
From plantyou.com
INA GARTEN'S CREAMY SAUSAGE PASTA RECIPE IS SO GOOD I MAKE IT AT …
From allrecipes.com
20+ THREE-STEP SPRING PASTA DINNER RECIPES - EATINGWELL.COM
From eatingwell.com
ROASTED VEGETABLE PASTA - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
OVEN ROASTED TOMATOES RECIPE WITH PASTA, PINE NUTS, AND …
From anediblemosaic.com
FETTUCCINE PASTA WITH TOMATOES AND GARLIC | READY SET EAT
From readyseteat.com
SUN-DRIED TOMATO AND FETA BAKED SALMON WITH SPINACH
From theroastedroot.net
NICK’S PICK | BASIL PESTO RADIATORE PASTA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
ROASTED RED PEPPER PASTA WITH BURRATA - 5* TRENDING RECIPES WITH …
From food.theffeed.com
15-MINUTE ROASTED TOMATO PASTA - HINT OF HEALTHY
From hintofhealthy.com
ROASTED CHERRY TOMATO PASTA WITH BASIL GREMOLATA
From frommybowl.com
ROASTED TOMATO PASTA WITH BASIL AND PARMESAN - JOYOUS APRON
From joyousapron.com
CREAMY SUN-DRIED TOMATO PASTA WITH MELTED BURRATA.
From halfbakedharvest.com
ROASTED CHERRY TOMATO PASTA - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN PESTO PASTA | THE RECIPE CRITIC
From therecipecritic.com
PASTA WITH ROASTED TOMATOES AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
FRESH MOZZARELLA AND BASIL CAVATAPPI PASTA WITH OLIVE OIL ROASTED ...
From reddit.com
ROASTED TOMATO BASIL PASTA - JESSICA GAVIN
From jessicagavin.com
#MADEBY2MOTHERS ON INSTAGRAM: "WHEN THERE’S PASTA FOR LUNCH, …
From instagram.com
ROASTED CHERRY TOMATOES WITH ANGEL HAIR PASTA | EMERILS.COM
From emerils.com
You'll also love