PASTA WITH FRESH TOMATO-BASIL SAUCE RECIPE | MYRECIPES
Though we paired this chunky sauce with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes.
Provided by Barbara Seelig Brown
Total Time 15 minutes
Yield 4 servings (serving size: about 1 1/2 cups pasta and about 2 tablespoons cheese)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.
- While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.
Nutrition Facts : Calories 343 calories, CarbohydrateContent 43.4 g, CholesterolContent 51 mg, FatContent 13.3 g, FiberContent 3.7 g, ProteinContent 14.8 g, SaturatedFatContent 4.2 g, SodiumContent 541 mg
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE RECIPE - NYT ...
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
Total Time 40 minutes
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//schema.org, Calories 852, UnsaturatedFatContent 32 grams, CarbohydrateContent 99 grams, FatContent 43 grams, FiberContent 8 grams, ProteinContent 21 grams, SaturatedFatContent 8 grams, SodiumContent 1167 milligrams, SugarContent 12 grams, TransFatContent 0 grams
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