Spaghetti With Tomatoes And Garlic Recipes

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SPAGHETTI WITH TOMATOES AND GARLIC-BASIL OIL

No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes.

Provided by By Inspired Taste

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 8



Spaghetti with Tomatoes and Garlic-Basil Oil image

Steps:

  • In 4-quart Dutch oven, cook spaghetti as directed on package.
  • Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
  • Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
  • Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.

Nutrition Facts : ServingSize 1 Serving

8 oz uncooked spaghetti
1/4 cup olive oil
4 cloves garlic, thinly sliced
1/2 cup packed fresh basil leaves
1 teaspoon crushed red pepper flakes
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese, if desired

TOMATO-GARLIC SPAGHETTI

Serve this dish with our Zucchini Fritatta.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 30m

Number Of Ingredients 5



Tomato-Garlic Spaghetti image

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;drain. Rinse with cool water.
  • Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
  • Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.

Coarse salt and ground pepper
12 ounces spaghetti
3 tablespoons olive oil
6 garlic cloves, slivered
6 plum tomatoes, diced

SPAGHETTI WITH TOMATOES AND GARLIC

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8



Spaghetti With Tomatoes and Garlic image

Steps:

  • Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid.
  • Meanwhile, cut the tomatoes into 1/4 inch cubes.
  • In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 441 milligrams, Sugar 6 grams

3/4 pound spaghetti
3/4 pound ripe plum tomatoes with skin removed or 1 cup canned crushed tomatoes
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped jalapeno pepper (optional)
Salt and pepper to taste
2 tablespoons fresh chopped basil or Italian parsley
4 tablespoons grated Parmesan or pecorino cheese

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 8



Spaghetti with Oil and Garlic (Aglio e Olio) image

Steps:

  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  • While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  • Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Kosher salt
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

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



Tomato and Garlic Pasta image

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

1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
¼ cup grated Parmesan cheese

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



Pasta with Roasted Garlic & Tomatoes image

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.

1-1/2 pounds cherry tomatoes
12 garlic cloves, peeled
3 tablespoons olive oil
3 cups uncooked bow tie pasta
4 ounces (1/2 cup) cream cheese, softened
1/2 teaspoon salt

SPAGHETTI WITH FRESH TOMATOES

With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, "Everyone in our family loves this recipe, and it's such a great way to use fresh tomatoes from your garden."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10



Spaghetti with Fresh Tomatoes image

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine. , In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.

Nutrition Facts : Calories 398 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 457mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

1 package (16 ounces) spaghetti
2 pounds fresh tomatoes, seeded and chopped
12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
1-1/4 cups julienned fresh basil
1 can (2-1/4 ounces) sliced ripe olives, drained
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 garlic cloves, minced
2 tablespoons olive oil

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