Summer Tomato And Basil Pasta With Pine Nut Sauce Recipes

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE

Steps:

• 1 Warm a medium skillet over medium heat
• 2 Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes
• 3 Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt
• 4 Blend until smooth, scrape the sides and blend again
• 5 (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms
• 6 If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly
• 7 The sauce can be stored in a glass jar in the refrigerator for up to 1 month
• 8 )
• 9 In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss to thoroughly combine
• 10 Taste, and add more salt and pepper, if needed
• 11 Set aside to marinate while you cook the pasta (you can prepare the tomatoes up to 3 hours in advance)
• 12 Cook the pasta in a large pot of salted water according to the package directions
• 13 Drain the pasta well and return to the pot
• 14 Add the pine nut sauce and toss to evenly coat the pasta
• 15 Add the pasta to the bowl of tomatoes and gently toss to combine
• 16 Taste and season with more salt and pepper, if needed, and serve

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS

Steps:

• In large pot boil pasta until al dente. Drain.
• In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
• Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
• Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE

Steps:

• Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring often, until fragrant and golden, about 5 minutes.
• Transfer nuts to a mini food processor and add 3 tablespoons oil, the lemon juice, and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again.
• In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss thoroughly. Set aside to marinate while pasta cooks.
• Cook pasta according to package directions. Drain well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta.
• Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper if needed.

PASTA WITH TOMATOES, PINE NUTS AND BASIL

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

PASTA WITH FRESH TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
• Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.