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
SLOW-SIMMERING PASTA SAUCE
Spaghetti with sauce is my kids' favorite dinner, so through trial and error, I came up with my own recipe. This is the winning result. I love that it's made in a slow cooker.-Samantha Vicars, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until sausage is no longer pink and onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker., Stir in the tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours., Discard bay leaves; stir in half of the fresh basil. Serve with pasta. Top with remaining basil.
Nutrition Facts :
PASTA WITH FRESH TOMATO SAUCE
This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.
Provided by kelcampbell
Categories Main Dish Recipes Pasta
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
- In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 46.9 g, Cholesterol 3.1 mg, Fat 3.1 g, Fiber 3.4 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 247.9 mg, Sugar 3.3 g
SLOW-ROASTED TOMATO SAUCE WITH PASTA
Instead of standing over a bubbling cauldron all day long, wondering how many dots of sauce you can collect on your apron, let the oven do all the work. You'll want to use canned tomatoes here, rather than fresh ones, because you can trust that the canned ones were picked at peak season, their flavors amplified by being preserved in a can with a little salt. By roasting them in a low oven for a few hours, you're effectively adding umami to an already umami-packed ingredient. Well, the oven is. You're not doing a thing except boiling some pasta, and eventually, marveling at how such a rich red sauce came from such humble, any-season ingredients.
Provided by Ali Slagle
Categories dinner, for two, lunch, quick, weekday, pastas, vegetables, main course, side dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
- Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
- Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 13 grams, Carbohydrate 100 grams, Fat 16 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 13 grams
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
SPAGHETTI WITH FRESH TOMATO SAUCE
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.
PASTA WITH SLOW SIMMERED FRESH TOMATO SAUCE
I got this recipe out of a Cooking Pleasures magazine. It was simple and easy to prepare, and super tasty
Provided by crazycookinmama
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in large skillet or ot over medium heat 5 to 7 minutes or until brown and crisp. With slotted spoon, place bacon on paper towel-lined plate.
- Pour off all but 2 tablespoons of the bacon drippings. Add onion; cook over medium heat 5 to 8 minutes or until onion is golden brown, stirring occasionally. Add garlic, celery and bay laeaf; cook 30 seconds or until garlic is fragrant. Add tomatoes, basil, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low to low; simmer 30 minutes or until slightly thickened, stirrying occasionally. Discard bay leaf.
- For a smooth sauce, pass saucethrough food mill or pulse in food processor or blender until of desired concistency. Return to skillet; stir in bacon. Heat over medium heat until hot. (Sauce can be made up to 3 days ahead and refrigerated or up to 4 months ahead and frozen.).
- Cook cavatappi on large pot of boiling salted water according to package directions; drain. Top with sauce.
Nutrition Facts : Calories 440.6, Fat 10, SaturatedFat 2.9, Cholesterol 11.6, Sodium 271, Carbohydrate 80.7, Fiber 12.8, Sugar 7.2, Protein 10.9
FRESH TOMATO PASTA SAUCE
This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!
Provided by Tisme
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
- Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
- When cooled refrigerate for up to 3 days.
- Use sauce as desired.
FRESH SLOW SIMMERED TOMATO SAUCE
I joined a CSA and get pounds of tomatoes every week. I love to take the time to make this sauce. My husband can't get enough! So tasty! I use this same sauce for my lasagna. You can throw some italian sausage in if you are looking for some protein. I'd cook the sausage and throw it in for the last half hour of simmering. You can...
Provided by Kimberly Kolligs
Categories Other Sauces
Time 5h
Number Of Ingredients 8
Steps:
- 1. Clean tomatoes. Cut an 'X' on the bottom of each one. Bring large pot of water to a boil, and lower heat to simmer. Prepare a large bowl of ice water and have at least 2 other large bowls at the ready. Put a few tomatoes in boiling water at a time for about 30 seconds (until skin begins to peel back). Take them out of the hot water and put into ice bath immediately. The skin should now peel off easily. Peel skins off tomatoes. Do this for all the tomatoes. Throw away skin.
- 2. Cut tomatoes in half across the equator and remove all the seeds into a separate bowl. When all tomatoes have been emptied you can pour seeds and juices through a fine mesh strainer into another bowl. Reserve juices, discard seeds. Or just add some water to the recipe and skip this.
- 3. Heat oil in a large stock pot over medium heat. Put onion, peppers, garlic and a pinch of S&P in pot and saute until tender. Add tomato paste and stir. Add tomatoes, reserved juices and parsley. S&P again. Stir everything together well. Bring to a boil. Lower heat and simmer for 4 hours. You will want to put a splatter guard over pot. Stir occasionally. If sauce starts to dry out add water 1/2- 1 cup at a time. Tastes sauce throughout cooking, add salt pepper and herbs at will.
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