Pasta Pomodorini Recipes

Steps:

• Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
• Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
• Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
• While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
• When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add pasta and cook al dente according to package directions.
• While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
• Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
• Add the red chili flakes, cook for 30 seconds
• Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
• When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
• Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
• Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
• Drizzle with olive oil, if desired.
• Serve immediately with a salad, crusty bread and WINE!

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
• While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
• Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
• Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
• Add the basil and season with salt and pepper.
• When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
• Return the pasta to the warm pot off the heat.
• Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
• Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.