PASTA WITH ROASTED GARLIC & TOMATOES
Here's a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. - Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Nutrition Facts : Calories 441 calories, Fat 22g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 401mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
GARLICKY BEEF, TOMATOES & PASTA
This is a quick meal that can be ready in 20 minutes. How great is that for a week night dinner!!
Provided by Carol Perricone
Categories Beef
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cook pasta according to package directions, drain, and set aside. In a large skillet, cook ground beef over medium heat for 6-8 minutes, or until no longer pink. Drain fat from pan.
- 2. Stir into the beef the 2 undrained cans of diced tomatoes, the can of white kidney beans, the thawed spinach and the salt. Cook until heated through.
- 3. Place pasta into serving dish, top with ground beef mixture. Serve with a salad if you wish.
SWEET GARLIC TOMATO BEEF PASTA
INEXPENSIVE, EASY and DE-LICIOUS!!! My aunt made this for us when we were growing up and now I make it for my family. The hint of sweetness makes it a kids favorite.
Provided by ANGELBELIEVER
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown.
- In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 56.9 g, Cholesterol 51.8 mg, Fat 11.4 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 926 mg, Sugar 12.4 g
MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO
Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.
Provided by Melissa Clark
Categories pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
- Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
- Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.
GARLICKY TOMATO PASTA
Use your cupboard ingredients for a vegetarian treat for two
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Pour a boiled kettleful of water into a medium pan, salt the water and bring it back to the boil over a highish heat. Tip the potatoes into the water and boil for 5 minutes. Tip the pasta into the same water, give it a stir and continue to boil everything for about 10 minutes or until the pasta and potatoes feel soft when prodded with a fork.
- While the pasta is cooking, chop the tomatoes into chunky pieces, then chop them a little bit more, as you would for a salsa. Scrape the tomatoes and their juice off the board into a bowl. Season generously with salt and pepper and mix in the olive oil, garlic and crushed chilli until it's all amalgamated.
- When the pasta and potatoes are cooked, toss them in the bowl with the tomato sauce until evenly coated. Divide the pasta between two bowls and serve with a sprinkling of grated cheese.
Nutrition Facts : Calories 617 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
CREAMY GARLIC PASTA
Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.
Provided by Celestial
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
- Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.
Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g
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