FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
PASTA WITH FRESH TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, 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. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add tomatoes and turn heat to high.
- Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.
- Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 11 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 6 grams
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.
FRESH TOMATO PASTA TOSS
My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA
Provided by Food Network
Categories main-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
- Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
- Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
CHICKPEA AND FRESH TOMATO TOSS
Make and share this Chickpea and Fresh Tomato Toss recipe from Food.com.
Provided by Fluffy
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain chickpeas.
- Place them in a bowl.
- Add the tomatoes and onions.
- Whisk remaining ingredients together.
- Toss with chickpea mixture until coated.
- Serve right away or refrigerate for up to 2 days.
FRESH TOMATO PASTA
Pep up this simple pasta dish with your favourites, a pinch of chilli, a few lardons or some extra veg
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Yield Serves 4 with leftovers
Number Of Ingredients 8
Steps:
- Cook the penne according to the pack instructions. While the pasta is cooking, heat the oil very gently and add the chilli, if using, and the spring onions. Slowly cook the spring onion until wilted, then add the cherry tomatoes and sprinkle with the sugar. Turn up the heat and cook until the tomatoes are blistered.
- Drain the pasta and tip into a large bowl. Toss with everything from the tomato pan and the lemon juice. Serve in pasta bowls with grated parmesan.
Nutrition Facts : Calories 558 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.07 milligram of sodium
FRESH TOMATO PASTA TOSS
This is a good way to use up excess tomatoes at the end of summer. It would probably be very good with different kinds of tomatoes.
Provided by SweetySJD
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fill a saucepan about 3/4 full with water and bring to a boil.
- Dip tomatoes in water. Peel off skins and discard. Chop pulp and set aside.
- In a skillet over medium-high heat, saute garlic in oil.
- Add tomato and spices; mix well. Bring to a boil and reduce heat.
- Add milk and heat through.
- Pour over hot pasta and toss. Sprinkle with cheese to serve.
Nutrition Facts : Calories 279.6, Fat 3.9, SaturatedFat 1, Cholesterol 3.1, Sodium 68.9, Carbohydrate 50.9, Fiber 4.1, Sugar 6.5, Protein 10.9
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FRESH TOMATO PASTA! (MY FAVOURITE SUMMER PASTA RECIPE)
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- To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
- Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.
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