Linguine With Green Beans Tomatoes And Basil Recipes

GREEN BEANS WITH TOMATOES & BASIL

Steps:

• Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA

Steps:

• Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
• Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
• Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.

TOMATO BASIL LINGUINE

Steps:

• In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH RAW TOMATOES AND BASIL

Steps:

• Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.

LINGUINE WITH GREEN BEANS, TOMATOES, AND BASIL

Steps:

• 1 Bring about 4 quarts of water to a boil. Add the green beans and salt to taste. Cook 5 minutes or until crisp-tender. Scoop out the green beans with a slotted spoon or strainer, reserving the water. Pat the beans dry. Cut the beans into 1-inch lengths. 2 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and cook over mediumlow heat until lightly golden, about 2 minutes. 3 Add the tomatoes and salt and pepper to taste. Cook, stirring occasionally, until the tomatoes thicken and the juices evaporate. Stir in the beans. Simmer 5 minutes more. 4 Meanwhile, bring the pot of water back to a boil. Add 2 tablespoons of salt, then the linguine, gently pushing it down until the pasta is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce. 5 Toss the linguine with the sauce in the skillet. Add the basil and cheese and toss again over medium heat until the cheese is creamy. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LINGUINE WITH EDAMAME AND TOMATOES

Steps:

• Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid., In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cooking liquid; cook and stir for 2 minutes., Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from the heat. Sprinkle with cheese and basil; toss to coat.

PASTA WITH TOMATOES, GREEN BEANS & FETA

Steps:

• Start a large pot of water to boil with 1 tbsp.
• salt.
• While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• Add feta.
• Let sit at room temperature 15 minutes or longer.
• Taste and adjust seasonings.
• Add pasta to boiling water.
• Cook 5 minutes.
• Add beans.
• Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• Drain, toss with tomato mixture and serve.
• The tomato mixture, without the herbs, can be made hours ahead.
• Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL

Steps:

• Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
• Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
• Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

PASTA WITH SHELL BEANS AND TOMATOES

Steps:

• Combine the beans, onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl.
• While the beans are cooking, bring a large pot of water to a boil and drop in the tomatoes. Blanch for 30 seconds, then transfer to a bowl of cold water. Drain, core and peel. Cut the tomatoes in half. Place a strainer over a bowl, and squeeze the seeds out of the tomatoes into the strainer. Press the seed pods against the strainer to extract as much juice as you can, and then discard the seeds. Chop the tomatoes.
• Heat the olive oil in a large, heavy nonstick skillet over medium heat, and add the minced garlic. Cook, stirring until fragrant, about 30 seconds, and add the tomatoes, sugar, the basil sprig and salt to taste. Cook, stirring often, until the tomatoes have cooked down to a thick sauce and smell fragrant, about 15 to 20 minutes. Taste and adjust salt. Stir in 1/2 cup of the bean broth and mix together. Stir in the beans. Keep warm while you cook the pasta.
• Bring the water back to a boil, salt generously and add the pasta. Cook al dente, until firm to the bite, following the timing instructions on the package. (Check the pasta a minute or two before the end of the suggested cooking time.) Drain the pasta and toss with the beans, tomatoes, and slivered basil. Serve with Parmesan on the side.