SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
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.
FRESH PLUM TOMATO SAUCE
This is the closest recipe I've found to the deliciously simple tomato sauces I've tried in Italy. Since in the States our tomatoes aren't sweetened by rich, volcanic soil, a little bit of sugar helps make the sauce more vibrant.
Provided by rachas6
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
- Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Fat 5.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 1569.6 mg, Sugar 11.2 g
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
ITALIAN PLUM TOMATO SAUCE
This is a delicious Italian Plum Tomato Sauce. Serve it over your favorite pasta, or like my husband, he eats it just by itself.
Provided by Gia Peterkin Trower
Categories Other Sauces
Time 2h
Number Of Ingredients 9
Steps:
- 1. Wash and score your tomatoes by making a slit across the bottom like an x.
- 2. Bring a large pot of salted water to boiling. Add the tomatoes to the boiling water for about 1-1/2 minutes.
- 3. Using a ladle, remove the tomatoes and place them in a strainer. Let cool.
- 4. The tomatoes will peel very easily.
- 5. Using a cutting board, dice all the tomatoes, keeping the juices.
- 6. In a large skillet, add olive oil and brown the garlic. Add your chopped onion and cook until tender.
- 7. Add your diced tomatoes along with the juice.
- 8. Add salt, pepper, pinch of sugar, crushed red pepper and oregano. Add the bunch of basil leaves. This gives the sauce a nice flavor and color.
- 9. Cook down tomatoes on medium heat, breaking some down. Continue cooking down until sauce thickens, about 45 minutes.
- 10. Add a drizzle of olive oil to the tomatoes.
PASTA WITH FRESH TOMATO SAUCE
I have been cooking a version of this dish practically since I first encountered it in a "60-Minute Gourmet" column, the brainchild of the late Pierre Franey, in January 1986. Why Pierre published the recipe in mid-winter is a mystery. To make the sauce my way you chop tomatoes; you put them in fat, whether that's olive oil, butter or, I suppose, rendered bacon fat; you cook them until they've broken down a bit and given up their liquid; and you dress pasta with the resulting sauce. (Pierre peeled the tomatoes first, because that was his style. He was a chef!) With good tomatoes, you can make this sauce in its most basic form - with no more than tomato, oil and salt - and it will be terrific. But you can jazz it up in a variety of ways; butter in place of oil changes its character noticeably. Parmesan is an obvious and welcome addition. Cooking a bit of chopped onion or minced garlic in the butter or oil - with or without rosemary, tarragon or thyme - before adding the tomatoes adds depth. Chopped basil at the end ... well, to me this is practically essential.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter's foam subsides, add the tomatoes.
- Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain.
- Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.
PLUM TOMATO SAUCE
Homemade plum tomato sauce using canned tomatoes.
Provided by scordo.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
- Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
- Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 21.1 g, Fat 7.4 g, Fiber 4.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 1081.4 mg, Sugar 12 g
15-MINUTE PASTA WITH FRESH PLUM TOMATO SAUCE
Yeah, we're fans of long-simmered sauces too. But this pasta dish with plum tomatoes, garlic and Parmesan is a revelation-and weeknight doable!
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, blend all remaining ingredients except cheese in blender until smooth.
- Drain spaghetti; place in large bowl. Add tomato sauce; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 270, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 6 g, Protein 10 g
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