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.
FRESH GREEN BEANS & BASIL
Crisp-tender is the perfect way to cook fresh green beans. Sun dried tomato vinaigrette helps their fresh flavor shine in this smart side.
Provided by My Food and Family
Categories Home
Time 17m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 4
Steps:
- Heat dressing in large skillet on medium heat. Add beans and onions; cover.
- Cook 5 min. or until beans are crisp-tender.
- Top with basil; cook, covered, 1 min.
Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
SHRIMP, TOMATO, AND BASIL PASTA
The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
- Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g
HOMEMADE TOMATO BASIL PASTA SAUCE
This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!
Provided by Kayleigh Whipps
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 9.1 g, Cholesterol 7.6 mg, Fat 4.5 g, Fiber 2.3 g, Protein 2 g, SaturatedFat 2 g, Sodium 483.3 mg, Sugar 4.8 g
BACON-TOMATO LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
- Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
- Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
- Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
FRESH TOMATO PASTA WITH BASIL
Steps:
- Gather the ingredients.
- Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate.
- Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes.
- Drain pasta and immediately toss with the tomato mixture.
- Serve immediately, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 267 kcal, Carbohydrate 28 g, Cholesterol 7 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 4 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
FRESH TOMATO BASIL SAUCE
A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!
Provided by MINDIM
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
- Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
- Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 37.8 g, Fat 20.6 g, Fiber 8.8 g, Protein 6.9 g, SaturatedFat 2.8 g, Sodium 69.5 mg, Sugar 24 g
LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
PASTA WITH FRESH TOMATO SAUCE
To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish.
Provided by Adam Dolge
Categories Healthy Pasta and Noodle Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor. Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.
- Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 48.8 g, Fat 5.6 g, Fiber 7.2 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 475.9 mg, Sugar 4.4 g
FRESH TOMATO SAUCE
This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you don't have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, lunch, weekday, condiments, sauces and gravies, main course
Time 45m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn't scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
- If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 7 grams
TOMATO BASIL LINGUINE
Hot pasta is tossed with a fresh-tasting sauce that includes tomatoes, basil and Brie cheese in this deliciously different dish. It's very pretty, too. Even when it cools off, this pasta tastes great. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large serving bowl, combine the first seven ingredients. Let stand at room temperature for at least 1-1/2 hours. , Cook linguine according to package directions; drain. Toss with cheese mixture. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 25g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
LOTS OF FRESH BASIL TOMATO SAUCE
An easy Homemade Fresh Basil Tomato Sauce, makes the perfect Pasta Sauce for any day of the week. Simple, Healthy and Delicious.
Provided by Rosemary Molloy
Categories Pasta
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot boil water, add salt and cook pasta al dente.
- While water is boiling, in a large pan add olive oil, garlic, can of tomatoes, oregano, salt, hot pepper flakes, fresh chopped basil and water, cook on medium heat until thickened.
- Add the drained cooked pasta and half a ladle of pasta water, raise the heat and while gently stirring constantly, cook for approximately 1-2 minutes or until thickened. Serve immediately with chopped fresh basil and grated Parmesan Cheese. Enjoy!
Nutrition Facts : Calories 264 kcal, Carbohydrate 42 g, Protein 8 g, Fat 8 g, SaturatedFat 1 g, Sodium 576 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
FRESH TOMATO & BASIL BAKED FISH
My new neighbor has just given me some fresh tomatoes from his garden. This is one of the dishes I used them in! This is also a great recipe to use up any leftover tomato sauce you might have in the fridge.
Provided by Kozmic Blues
Categories European
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Add tomato sauce to the bottom of a baking dish.
- Rinse fish filets and pat dry.
- Sprinkle salt and pepper to taste on both sides and the fish, and lay in baking dish.
- I like to also sprinkle my filets with a bit of fish seasoning, or flavored salt, to taste.
- On a cutting board, mince the scallions, and chop basil.
- I add the breadcrumbs right to the pile of fresh herbs, and roughly chop.
- Top the filets with the herb and bread crumb mixture, and then top with the slices of fresh tomato.
- Bake in a 375 degree oven for 20 minutes, or until fish is cooked through.
Nutrition Facts : Calories 191.2, Fat 2.6, SaturatedFat 0.5, Cholesterol 101.6, Sodium 286.7, Carbohydrate 10.8, Fiber 1.6, Sugar 2.9, Protein 29.9
FRESH TOMATO SAUCE
This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you don't have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.
Provided by Martha Rose Shulman
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes, sugar, basil or thyme sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thick. Pulpy tomatoes like romas will usually take 20 to 30 minutes. However, if the tomatoes are very juicy, it will take longer for them to cook down. The longer you cook the sauce, the sweeter it will be. You can speed up the process by turning up the heat, but stir often so the sauce doesn't scorch. Towards the end of cooking, stir in the slivered fresh basil and some freshly ground pepper. Taste and adjust seasonings.
- If using quartered tomatoes, put through the medium blade of a food mill. If you used peeled seeded tomatoes but want a sauce with a smooth, even texture, remove the basil sprigs and discard. Pulse the sauce in a food processor fitted with the steel blade.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 648 milligrams, Sugar 7 grams
FRESH TOMATO BASIL LINGUINE
This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.
Provided by Engrossed
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- I have everything going at once for a quick dinner but if you can't do that toss a little olive oil with the cooked pasta to keep it from sticking.
- Cook the pasta according to package directions. Optional:Toss with desired spices.
- Cook the chicken by desired manner and cut into strips. Optional: toss with desired spices.
- Sauce:.
- In a skillet heat olive oil. Add tomatoes, garlic, sugar, salt and pepper. Simmer over low heat until tomatoes break down into a sauce.
- Add parsley and basil cook for another 3-5 minutes.
- Add lemon juice, cook 1 more minute and remove from heat.
- To serve: Divide pasta into 2 bowls, ladle sauce over pasta and sprinkle parmesan over sauce.
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Reviews 8Category EntreeServings 3-4Estimated Reading Time 3 mins
- Bring a pot of well salted water to a boil. Cook noodles just shy of al dente, a minute or two less than package instructions; they will cook more in the pan. Reserve 1 cup of pasta water from the pot and drain the noodles when done.
- While the noodles are cooking, begin making the sauce. In a large saute pan, heat oil over medium heat. Add garlic and stir around for a bit to cook, then add tomatoes. Cook together until tomatoes soften, about 4–5 minutes, pressing on a few of the tomatoes to release their juices and thicken the sauce. Careful not to cook over heat too high or the garlic can burn and add a bitter taste to the dish. Remove pan from heat until ready to add the cooked noodles.
- Place the pan of cooked tomatoes back over medium-high heat and add the hot noodles to the pan, along with the chopped basil. Toss to coat, adding the reserved pasta water as needed to bring the sauce together. Taste and season with salt and pepper as needed. Top with freshly grated parmesan, if desired. Serves 3–4
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- I have everything going at once for a quick dinner but if you can't do that toss a little olive oil with the cooked pasta to keep it from sticking. Cook the pasta according to package directions. Optional:Toss with desired spices. Cook the chicken by desired manner and cut into strips. Optional: toss with desired spices.
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- Fill a large pot with water and bring to a boil and add salt and when the water is boiling rapidly and the pasta and cook as per packet directions. (You can put the lid back on for a moment to let the pasta get back to the boil and then remove lid and give the pasta a good stir)
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- In a bowl, add the yolks, cream, parmesan, zest of a quarter of the lemon and juice of quarter of it, the salt and good grind of pepper (if using), and beat with a fork and note you don't want it fluffy, just combined and then taste and if you want it more lemony, then of course add more juice and or zest and if to lemony add a little more cream.
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- In a mortar, pound the garlic to a paste with the salt. Stir in the olive oil, then add the basil and lemon juice and pound gently until the basil is bruised. Scrape the sauce into a large pasta bowl and add the tomatoes and 1/4 cup of Pecorino Toscano cheese.
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- Heat a large skillet to medium heat. When hot, add oil to coat pan. Add onion and garlic and saute, stirring frequently, until onion is tender (about 4-5 minutes).
- Add tomatoes, salt, pepper, vinegar, and sugar. Stir gently, breaking up tomatoes with a back of a spoon a bit until they release some juices and come to a simmer. Simmer about 45 minutes, uncovered, stirring periodically until reduced and thickened.
- Remove from heat and stir in basil and parmesan, toss with pasta and top with additional parmesan if desired.
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- Bring a large pot of water to a boil. Meanwhile, heat a large skillet over medium heat. Add the olive oil, shallots and a pinch of salt and cook for 2 minutes. Add the chopped tomatoes, garlic, salt and pepper and cook for 7-10 minutes until tomatoes are soft. Add more salt to taste. Turn off heat and stir in the chopped basil.
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