Penne With Roma Tomatoes Recipes

PENNE WITH TOMATOES AND BASIL

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

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.

FRESH TOMATO AND GARLIC PENNE FOR TWO

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS

Steps:

• Cook the pasta while making the sauce.
• Gently heat a large saute pan over medium heat for about 1 minute.
• add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
• Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
• Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
• After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
• Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
• Add the final TB of olive oil after you've turned off the heat and stir it inches.
• Serve over Penne sprinkled with the Romano.

PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES

Steps:

• Grill or broil chicken breasts; slice into thin strips.
• Cook pasta according to package directions.
• Toss with olive oil, return to pot.
• While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
• Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
• Boil for 2 minutes.
• Reduce heat, add Gorgonzola, parmesan and nutmeg.
• Stir until melted.
• Serve sauce over noodles, top with chicken and chopped tomatoes.

FRESH TOMATO AND GARLIC PENNE

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

PENNE WITH ROASTED CHERRY TOMATOES

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.