Pesto Tomato Pasta With Crispy Crumbs Recipes

PESTO PASTA WITH CHERRY TOMATOES

Steps:

• Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
• Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
• Heat a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
• Drain the pasta, then return to the pot.
• Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
• Serve in individual bowls, passing the cheese at the table.

BAKED PESTO PASTA WITH TOMATOES

Steps:

• Preheat oven to 400 degrees. Toss tomatoes with olive oil, salt and pepper. Arrange on a large baking sheet.
• Bake for 15-20 minutes, or until tomatoes just begin to burst. Remove from oven and set aside.
• Meanwhile, cook the past according to package directions. Drain.
• In a large bowl, toss the cooked pasta with the pesto. Gently stir in the roasted tomatoes along with 1 1/2 cups of the mozzarella cheese.
• Arrange the pasta in a lightly greased, 9x13 inch baking dish. Top with the remaining mozzarella and the Parmesan cheese. Sprinkle with the breadcrumbs.
• Return the pasta to the preheated oven and bake for about 20 minutes, or until cheese is melted. Sprinkle with fresh chopped basil, if desired.

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

PESTO & TOMATO PASTA WITH CRISPY CRUMBS

Steps:

• Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
• While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
• Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.

BAKED FISH WITH TOMATOES, BASIL & CRISPY CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
• Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
• Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.