Noodles With Fresh Tomatoes Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

Steps:

• In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
• Core the tomatoes and cut them into 1 1/2-inch cubes.
• Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
• Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
• Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.

Steps:

• Toast 8 ounces fideo or broken spaghetti in a skillet with olive oil over low heat, 4 minutes. Stir in 1 cup chopped scallions and 2 teaspoons ground cumin. Add 1 1/2 cups chicken broth and one 14-ounce can diced tomatoes with chiles. Simmer, stirring, until the noodles are tender, 12 minutes. Season with salt. Top with chopped cilantro and crumbled Cotija cheese.

Steps:

• In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
• Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
• Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

Steps:

• Drop the noodles into a large quantity of salted boiling water. Cook about 2 to 3 minutes, or until tender. Do not overcook. Drain.
• In the same kettle, add the olive oil, butter and shallots. Cook until wilted over medium heat. Add the tomatoes, cook for about 30 seconds, then salt and pepper the mixture. Add the drained noodles, blend well. Check the seasoning, and serve immediately with the turkey.