TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY
Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
- Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the chile flakes and cook for another minute.
- Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 1 gram
TOMATO-GARLIC SPAGHETTI
Serve this dish with our Zucchini Fritatta.
Provided by Martha Stewart
Categories Pasta and Grains
Time 30m
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;drain. Rinse with cool water.
- Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
- Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.
SPAGHETTI WITH GARLIC OIL AND TOMATO
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large saucepan of salted boiling water cook the spaghetti until it is al dente. While the spaghetti is cooking, in a large heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, being careful not to let it get too brown, stir the parsley, the tomato purée, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute. Keep the sauce warm. Ladle out and reserve about 1/3 cup of the pasta water, drain the spaghetti, and add it to the sauce with 1/4 cup of the reserved water. Toss the spaghetti mixture over low heat for 1 minute, adding the remaining reserved pasta water if desired, divide it among 2 heated plates, and season it with pepper.
SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
SPAGHETTI WITH TOMATOES AND GARLIC
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid.
- Meanwhile, cut the tomatoes into 1/4 inch cubes.
- In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 441 milligrams, Sugar 6 grams
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
SPAGHETTI WITH TOMATOES AND GARLIC-BASIL OIL
No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes.
Provided by By Inspired Taste
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, cook spaghetti as directed on package.
- Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
- Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
- Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
SPAGHETTI WITH TOMATO GARLIC SAUCE
This is a very common recipe that we make in Greece, during the Easter lent. The sauce has a very strong taste so there is no need for cheese on the top. Some people are adding cheese at the top but I never do.
Provided by katia
Categories Spaghetti
Time 50m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes.
- Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low.
- Add the spices 5-10 minutes before turning the heat off.
- Meanwhile cook and drain the pasta.
- Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes.
- Ready to serve.
- I like to add some pepper on my plate!
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