FRESH TOMATO PASTA RECIPE RECIPES

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FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA



Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta image

Provided by Food Network

Categories     main-dish

Total Time 48 minutes

Prep Time 25 minutes

Cook Time 23 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish

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.

PASTA WITH FRESH TOMATO SAUCE RECIPE | MARTHA STEWART



Pasta with Fresh Tomato Sauce Recipe | Martha Stewart image

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Pasta and Grains

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

More about "fresh tomato pasta recipe recipes"

QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 133 per serving
  • Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
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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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HOW TO MAKE HOMEMADE PASTA DOUGH | FRESH PASTA RECIPE ...
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Reviews 4.6
Total Time 45 minutes
  • Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.
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FRESH TOMATO PASTA SAUCE RECIPE - FOOD.COM
This is a wonderful sauce to make with fresh home grown tomatoes. I freeze this after its made for use as a quick and easy pasta meal. This sauce even tastes better the next day! It is the perfect way to use an abundance of tomotoes!
From food.com
Reviews 5.0
Total Time 1 hours
Calories 118 per serving
  • Use sauce as desired.
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PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE RECIPE ...
Juicy cherry tomatoes burst open in warm olive oil, creating a luxurious pasta sauce that comes together in minutes. An easy summer dinner recipe.
From epicurious.com
Reviews 4.0
Total Time 20 minutes
  • Toss pasta with tomato sauce and basil. Top with Parmesan.
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SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE: HOW TO MAKE IT
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. —Vera Schulze, Holbrook, New York
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 327 calories per serving
  • In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil.
    Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
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FRESH TOMATO & MOZZARELLA SALAD RECIPE - FOOD.COM
Make and share this Fresh Tomato & Mozzarella Salad recipe from Food.com.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 283.7 per serving
  • Store in refrigerator.
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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 PUTTANESCA RECIPE - NYT COOKING
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 384 per serving
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
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TOMATO PASTA SAUCE RECIPE - BBC FOOD
This is a really easy tomato pasta sauce recipe - vary the flavour by adding different ingredients (see Top recipe tip below). Each serving provides 112kcal, 2.5g protein, 11.5g carbohydrates (of which 11g sugars), 6g fat (of which 0.8g saturates), 2g fibre and trace salt.
From bbc.co.uk
Reviews 4.6
Cuisine Italian
Calories 112kcal per serving
  • Serve spooned over cooked pasta with plenty of Parmesan cheese.
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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.
See details


PASTA PUTTANESCA RECIPE - NYT COOKING
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 384 per serving
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
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FRESH TOMATO PASTA RECIPE | ALLRECIPES
Fresh chopped tomatoes, olive oil, and basil macerate with a pinch of salt while the pasta is cooking in this deliciously simple summer recipe.
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AUTHENTIC HOMEMADE PASTA SAUCE RECIPE (FRESH OR CANNE…
Sep 14, 2016 · The fresh tomato recipe variation is great for tomato season, and I often can any extras to use in the winter. I use this sauce in: Homemade meat sauce by adding 1-2 pounds of browned …
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Jun 27, 2018 · Fresh Corn and Tomato Fettuccine This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta …
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SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE | FEASTING AT HOME
Sep 11, 2015 · When pasta is cooked to al dente, drain and add it to the fresh tomato sauce, continuing to cook pasta on low for a few minutes in the sauce. Stir in the basil leaves. Divide among bowls and top with fresh grated Pecorino cheese and top with fresh …
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CLASSIC FRESH TOMATO SAUCE | RECIPES | DELIA ONLINE
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Aug 23, 2021 · Press and seal fresh basil leaves in homemade pasta dough to make three-cheese ravioli that are as beautiful as they are delicious, paired in this recipe with a no-fuss, no-cook fresh tomato sauce ...
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