HERBY PROVENCAL BAKED PASTA WITH SOPRESSATA
Artichoke hearts, roasted red peppers and black olives are tossed with herby tomato sauce, pasta, sopressata and cheese and baked up bubbly.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, artichokes, red peppers, sopressata, olives, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.
PASTA WITH TOMATO SAUCE PROVENCAL
Provided by Marian Burros
Categories dinner, weekday, main course
Time 2h
Yield About 8 cups sauce -3 or 4 servings
Number Of Ingredients 14
Steps:
- Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
- Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
- Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 17 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1122 milligrams, Sugar 24 grams
ROYAL PASTA PRIMAVERA PROVENCALE
Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to "heavy" pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it.
Provided by mersaydees
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to its package directions, omitting salt and fat.
- Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
- When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
- Chop chili pepper.
- Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
- Add tomatoes and chopped chili pepper.
- Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
- Remove from heat; stir in salad greens and thyme.
- Season to taste with salt and pepper if desired.
- Drain pasta; transfer to two serving plates and top with sauce.
JULIA CHILD'S PROVENçALE TOMATO SAUCE
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.
Provided by Julia Moskin
Categories dinner, one pot, main course
Time 1h30m
Yield About 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
- Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
- Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams
PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE
Categories Pasta Vegetable Low Fat Vegetarian Fall Spring Summer Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
More about "pasta provencale recipes"
PASTA PROVENCALE RECIPE - COOKITSIMPLY.COM
From cookitsimply.com
Cuisine ItalianCalories 556 per servingServings 4
PASTA PROVENCAL - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
Estimated Reading Time 2 mins
EASY AND DELICIOUS SPAGHETTI PROVENçAL - WITH CHERRY …
From globalvegetarian.ca
Servings 4Total Time 50 minsCategory Entrees
TIAN PROVENçAL WITH ORZO (VEGETABLE PASTA CASSEROLE) …
From chefdehome.com
LA DAUBE PROVENçALE MADE SIMPLE - LE CHEF'S WIFE
From lechefswife.com
PASTA PROVENCAL | REAL LIFE, GOOD FOOD
From reallifegoodfood.umn.edu
25 EASY WEEKNIGHT PASTA RECIPES | CANADIAN LIVING
From canadianliving.com
SIMPLE RECIPE FOR TOMATO PROVENCAL SAUCE
From mommyshomecooking.com
PASTA PROVENCAL RECIPE - FOOD REFERENCE PASTA RECIPES
From foodreference.com
RECIPE FOR SIMPLE PASTA PROVENçAL - FROM THE VINE
From wtso.com
PENNE PROVENçAL RECIPE - PILLSBURY.COM
From pillsbury.com
SPICY PASTA PROVENçAL | MCCORMICK GOURMET
From mccormick.com
PROVENçALE TOMATO SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE TOMATO PROVENçALE SAUCE RECIPE FROM FRANCE
From snippetsofparis.com
17 BEST RECIPES FROM PROVENCE, FRANCE - SNIPPETS OF PARIS
From snippetsofparis.com
LA SAUCE VIERGE: AUTHENTIC PROVENçAL RECIPE - LE CHEF'S WIFE
From lechefswife.com
SPICY PASTA PROVENçAL - THE DAILY MEAL
From thedailymeal.com
HOW TO MAKE THE PERFECT PASTA ALLA VODKA – RECIPE
From theguardian.com
CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
From pardonyourfrench.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love