INA GARTEN TOMATO PASTA RECIPES

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BAREFOOT CONTESSA PASTA WITH SUN-DRIED TOMATOES - INA ...



Barefoot Contessa Pasta With Sun-Dried Tomatoes - Ina ... image

Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 16

1 lb fusilli (spiral)
kosher salt
olive oil
1 lb ripe tomatoes, cut in medium dice
1/4 cup good black olives, such as Kalamata, pitted and diced
1 lb fresh mozzarella cheese, cut in medium dice
6 sun-dried tomatoes packed in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 -2 garlic clove, diced
1 teaspoon capers
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
  • Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
  • To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
  • Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.

Nutrition Facts : Calories 369, FatContent 19, SaturatedFatContent 7.6, CholesterolContent 37.2, SodiumContent 695.3, CarbohydrateContent 32.2, FiberContent 2.1, SugarContent 2.5, ProteinContent 17.3

INA GARTEN'S BAKED PASTA WITH TOMATOES AND EGGPLANT RECIPE ...



Ina Garten's Baked Pasta with Tomatoes and Eggplant Recipe ... image

Ina Garten loves “twofers.” Make something for dinner one night, and then turn it into something completely different the next. Baked pasta with tomatoes and eggplant from Cook Like a Pro: Recipes & Tips for Home Cooks is one of those recipes. Whip up tomato and eggplant soup, then...

Provided by PureWow Editors

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 servings

Number Of Ingredients 6

Kosher salt and freshly ground black pepper
8 ounces penne rigate and/or fusilli
3 cups Tomato & Eggplant Soup
4 ounces fresh mozzarella, medium diced
5 tablespoons freshly grated Italian Parmesan cheese, divided
2 tablespoons unsalted butter, small diced

Steps:

  • 1. Preheat the oven to 500?F. (Make sure your oven is clean!) Place three 6-inch gratin dishes on a sheet pan and set aside. 2. Boil a large pot of water, add a tablespoon of salt and then add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longer and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain. 3. Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1? teaspoons salt and ? teaspoon pepper; toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter and bake until hot and bubbly and the pasta begins to brown, about 10 minutes. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes and serve hot.

Nutrition Facts : Calories 617 calories, CarbohydrateContent 72 grams carbohydrate, FatContent 24 grams fat, ProteinContent 30 grams protein, SugarContent 3 grams sugar

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