BASIL TOMATO PASTA RECIPES

TOMATO BASIL PENNE PASTA RECIPE | ALLRECIPES

Tomato Basil Penne Pasta Recipe | Allrecipes image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories Pasta Main Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, CarbohydrateContent 47.1 g, CholesterolContent 57.8 mg, FatContent 24.8 g, FiberContent 2.8 g, ProteinContent 24.1 g, SaturatedFatContent 10.9 g, SodiumContent 461.8 mg, SugarContent 2.3 g

ONE-POT TOMATO BASIL PASTA RECIPE | EATINGWELL

One-Pot Tomato Basil Pasta Recipe | EatingWell image

This one-pot pasta with tangy tomato-basil sauce is a simple, fast and easy weeknight dinner. All of your ingredients go into one pot, and with a bit of stirring and about 25 minutes of cook time, you'll have a healthy dinner the whole family will enjoy.

Provided by Carolyn Casner

Categories Healthy Pasta Main Dish Recipes

Total Time 25 minutes

Number Of Ingredients 13

Ingredients

8 ounces whole-wheat rotini
2 cups water
2 cups low-sodium "no-chicken" broth or chicken broth
1 (15 ounce) can no-salt-added diced tomatoes
2 tablespoons extra-virgin olive oil
1 ½ teaspoons Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon crushed red pepper
6 cups baby kale or baby spinach
½ cup slivered basil
Grated Parmesan cheese for garnish

Steps:

Combine pasta, water, broth, tomatoes, oil, Italian seasoning, onion powder, garlic powder, salt and crushed red pepper in a large pot. Cover and bring to a boil over high heat. Uncover, reduce heat to medium-high and cook, stirring frequently, for 5 minutes. Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5 to 7 minutes more. (If using spinach, add it after about 10 minutes, so it cooks in the remaining 2 to 3 minutes.) Stir in basil. Garnish with Parmesan, if desired.

Nutrition Facts : Calories 338.8 calories, CarbohydrateContent 55.3 g, FatContent 9.9 g, FiberContent 7.9 g, ProteinContent 11.4 g, SaturatedFatContent 1.4 g, SodiumContent 465.2 mg, SugarContent 5.5 g

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CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 316 calories per serving

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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FRESH TOMATO BASIL SAUCE RECIPE | ALLRECIPES

A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!
From allrecipes.com
Reviews 4.5
Total Time 2 hours 20 minutes
Category Tomato Pasta Sauce
Calories 330.2 calories per serving

Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

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TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLI…

Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving

1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
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3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

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Juicy cherry tomatoes burst open in warm olive oil, creating a luxurious pasta sauce that comes together in minutes. An easy summer dinner recipe.
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Reviews 4.0
Total Time 20 minutes

Toss pasta with tomato sauce and basil. Top with Parmesan.

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PASTA WITH TUNA & TOMATO SAUCE RECIPE | BBC GOOD FOOD

This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
From bbcgoodfood.com
Total Time 35 minutes
Category Lunch, Pasta, Supper
Cuisine Italian
Calories 553 calories per serving

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AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 510 calories per serving

1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

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PASTA WITH TUNA & TOMATO SAUCE RECIPE | BBC GOOD FOOD

Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

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INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.
From skinnytaste.com
Reviews 4.2
Total Time 45 minutes
Category Dinner, Soup
Cuisine American
Calories 195 kcal per serving

To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

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TOMATO BASIL SOUP | THE RECIPE CRITIC

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From therecipecritic.com

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CHICKEN AND TOMATO PASTA BAKE | DINNER RECIPES | GOODTO…

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BASIL PESTO TOMATO MOZZARELLA CHICKEN BAKE - JULIA'S ALBUM

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From juliasalbum.com

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TOMATO BASIL SOUP | KITCHN

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