SPAGHETTI WITH TOMATO SAUTE
A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes-just perfect for tossing with pasta for a quick and easy weeknight dinner. In the unlikely event of leftovers, this pasta is great at room temperature, too.
Provided by Sarah Copeland
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.
- Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.
- Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.
- Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.
SPAGHETTI WITH TOMATO SAUCE (MARTHA STEWART)
Simple but delicious. A great way to use up those garden tomatoes. I added sausage to mine. Martha suggests adding whatever you like from fresh mozzarella cubes to marinated artichoke hearts. Recipe courtesy of Favorite Comfort Food, The Best of Martha Stewart Living.
Provided by AmyZoe
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- In a separate pot, prepare the tomatoes by bringing a pot of water to a boil and peeling and seeding. Add 2 tablespoons salt to water to loosen skins. Cut a small X on bottom of each tomato and drop one or two into boiling water just until skin begins to curl. Lift out of water and drop into ice-water bath to stop the cooking. Return to boiling water of skins do not slip right off. Use a sharp knife to cut the outside fleshy part of the tomatoes into large pieces and cut them into strips. *If using whole canned tomatoes make sure you strain before adding to the pan.
- Drop spaghetti into boiling salted water and stir. Cook until al dente, about 11 minutes.
- Place a 12 inch saute pan over medium heat, and add the oil.
- Add the garlic to the pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add the red-pepper flakes and remaining 1/4 teaspoon salt. Cook until the garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add the reserved tomatoes. Cook, swirling pan occasionally, until the tomatoes begin to break down (pear tomatoes will burst and canned tomatoes will thicken).
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry when pasta is added. Add pasta to sauce in saute pan. Cook until the sauce begins to cling to the pasta, 3 to 4 minutes.
- Stir in the basil and cook 30 seconds more.
- Divide among bowls, and sprinkle with cheese, if desired. Serve.
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
PERFECT SPAGHETTI WITH TOMATO SAUCE
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
- Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
- Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
FRESH TOMATO SAUCE
Serve this fresh tomato sauce over cooked pasta; top with freshly grated Parmesan.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Place tomatoes in a colander and sprinkle with 1 teaspoon salt. Let liquid drain into sink for about 30 minutes.
- Heat oil in a 12-inch frying pan. Add garlic and red-pepper flakes, if desired, and cook until garlic begins to color. Add onion and cook over low heat until very soft but not brown, about 10 minutes.
- Add tomatoes and basil. Add salt, pepper, and sugar. Turn heat to medium high and cook 5 to 10 minutes, until thick (sauce should bubble briskly). Stir in parsley and adjust seasonings.
SPAGHETTI WITH ROASTED TOMATO SAUCE
The sauce for this dish features ingredients that are roasted together in the oven for a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 3
Steps:
- Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
- Toss pasta with 1 cup warmed Roasted Tomato Sauce. Divide among serving bowls, and sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 349 g, Fat 3 g, Fiber 3 g, Protein 12 g
BASIC ITALIAN TOMATO SAUCE
This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make it more luxurious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 3 cups; enough for 1 pound of pasta
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium heat. Swirl around the olive oil to coat the pan, and when the oil is hot, add the garlic and red pepper flakes. Stir constantly for 30 seconds, just long enough to release the garlic's fragrance and transform it slightly from its raw state. Don't cook it to golden.
- Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes. In the last 5 minutes of cooking, add the basil sprig, if using. Remove the basil before serving and swirl in the butter, if using.
SPAGHETTI WITH THREE-TOMATO SAUCE
Pasta plus five other ingredients (and a little salt) makes a great meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions. Drain, reserving 1 cup of the pasta water; return the pasta to the pot.
- Meanwhile, heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
- Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
Nutrition Facts : Calories 645 g, Fat 19 g, Protein 18 g
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