Penne With Cherry Tomatoes Fresh Basil Recipes

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PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes and Basil image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish

Steps:

  • Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
  • Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
  • Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
  • Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

TOMATO BASIL PENNE PASTA



Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

  • Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  • Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g

PENNE WITH ROASTED CHERRY TOMATOES AND BASIL



Penne With Roasted Cherry Tomatoes and Basil image

A very fresh, healthy pasta dish that can be adapted to your own liking very easily. You could add chicken, shrimp, scallops, etc if you want a more substantial dish. The best part is the smell of the kitchen while you're roasting the ingredients. I got this recipe from a friend who got it from the cookbook 'Seriously Simple.'

Provided by cookinhealthy

Categories     Penne

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs ripe cherry tomatoes
4 garlic cloves, minced
1/2 cup fresh french breadcrumbs
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1 lb penne pasta (fusilli or farfallini would work too)
1/2 cup finely chopped fresh basil
salt and pepper

Steps:

  • Preheat oven to 400 degrees. Put the tomato halves in a large baking dish.
  • In a small bowl combine breadcrumbs, garlic, cheese, salt and pepper. Spoon evenly over the tomatoes. Drizzle the olive oil evenly over the mixture.
  • Roast the tomatoes for 30-35 minutes, or until mixture is bubbly, browned, or slightly thickened.
  • In a large pot of salted boiling water, cook pasta until al dente and drain.
  • Add pasta to the tomato mixture in the baking dish. Add fresh basil and toss to combine. Serve immediately.

Nutrition Facts : Calories 670.1, Fat 20.6, SaturatedFat 4.6, Cholesterol 11, Sodium 302.9, Carbohydrate 108.5, Fiber 15.5, Sugar 5.5, Protein 16.9

PENNE WITH CHERRY TOMATOES & FRESH BASIL



Penne With Cherry Tomatoes & Fresh Basil image

I found the basis for this recipe in a magazine somewhere. This is not a saucy dish, but it's healthy and yummy. Though the recipe calls for just a few basic ingredients, I've added veggies (mushrooms, broccoli) and chicken (Schwan's pre-cooked fajita chicken is really good in this--just thaw it out and throw it in!) to make it a full meal. It's easiest to cut everything up while the pasta water heats.

Provided by anonymous23

Categories     Penne

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb penne
2 -3 pints cherry tomatoes or 2 -3 pints grape tomatoes, quartered
1/2 cup fresh basil, sliced
1/4-1/2 cup parmesan cheese
2 tablespoons olive oil
2 -4 garlic cloves, minced or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces mushrooms, sliced
8 ounces broccoli florets
8 ounces chicken, cooked and sliced

Steps:

  • Heat water for pasta.
  • Heat olive oil in large skillet and saute garlic for a minute or so.
  • Add tomatoes, salt & pepper.
  • Start cooking the pasta now.
  • Cook tomatoes over medium heat for ~7 minutes.
  • Add basil. (If you're adding additional ingredients, do so here.) Simmer 3-5 minutes (or until your veggies are as tender as you want them).
  • **I've found that adding a little bit of pasta water to tomato mixture before you drain the penne really evens out the dish.
  • Toss tomato mixture and parmesan with pasta. Serve with fresh Italian or French bread.

PENNE WITH ROASTED CHERRY TOMATOES



Penne With Roasted Cherry Tomatoes image

Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.

Provided by Liza at Food.com

Categories     Penne

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper
1/2 cup freshly grated pecorino romano cheese, plus more
pecorino romano cheese, for serving
1/2 cup breadcrumbs
1 lb penne
2 -3 tablespoons extra virgin olive oil
1/4 cup fresh basil, chopped (optional)

Steps:

  • Preheat the oven to 425 degrees.
  • Line bottom of a casserole dish with tomato halves in a single layer.
  • Pour oil on top, season with salt and pepper.
  • Sprinkle cheese and breadcrumbs on top.
  • Bake until tomatoes have wilted, about 20 minutes.
  • Meanwhile, bring a pot of water to boil.
  • Season with enough sea salt so that water is pretty salty.
  • When tomatoes are just about done, add penne to water and cook until al dente.
  • Scoop out a cup of the pasta water and reserve.
  • Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
  • Taste, adjust seasoning, if it is dry, add some of the pasta water.
  • Serve, passing more grated cheese at the table.
  • I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.

Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2

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