PASTA WITH TOMATO AND GARLIC RECIPE
A simple Italian pasta recipe that tastes great and uses basic fresh ingredients. One of my favorites and super fast to make!
Provided by Simple Italian Cooking Blog
Number Of Ingredients 5
Steps:
- Heat the olive oil over medium-low heat in a large frying pan
- When heated add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic
- Add in the tomatoes and stir to coat the tomatoes with the olive oil
- Meanwhile, cook the pasta
- When pasta is done transfer to the tomato mixture (plus a little of the pasta water) in the frying pan and give a good stir
- Serve and top with grated Italian Romano or Parmesan Cheese
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
EASY SPAGHETTI WITH TOMATO SAUCE
This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.
Provided by SAMMYE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Brown beef over medium heat. Drain off fat.
- In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
- Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 65.7 g, Cholesterol 68.1 mg, Fat 20.3 g, Fiber 6 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 1001.8 mg, Sugar 11.4 g
SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA
Provided by Food Network
Categories main-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
- Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
- Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
GARLIC SPAGHETTI
"I make this family favorite at least two or three times a month," remarks Jackie Messina of Chardon, Ohio. "It's wonderful with a salad and fresh Italian bread." Besides being easy to prepare, this meatless main dish is easy on the pocketbook at just 61 cents per serving.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.
Nutrition Facts : Calories 601 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 788mg sodium, Carbohydrate 88g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
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 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!
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
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