NOODLES AND TOMATOES RECIPE RECIPES

Name: Noodles and Tomatoes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 serving(s)
Ingredients: 2 cups prepared pasta (I prefer egg noodles or elbows); 1 (14 ounce) can crushed tomatoes (you can use whole tomatoes as well and just moosh them up); 2 -3 tablespoons butter; salt; pepper

NOODLES AND TOMATOES RECIPE - FOOD.COM

Noodles and Tomatoes Recipe - Food.com image

My grandmother started making this dish for us when we were kids. That was quite a few years ago! She once commented that she must have made a dump truck full of macaroni for us. I still make this -- it's comfort food for me. This is a very butter/tomatoey dish. It's not spicy and meant to be bland so that the creaminess of the butter, the tang of the tomatoes and the flavor of the pasta shine.

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups prepared pasta (I prefer egg noodles or elbows)
1 (14 ounce) can crushed tomatoes (you can use whole tomatoes as well and just moosh them up)
2 -3 tablespoons butter
salt
pepper

Steps:

Prepare the pasta according to pacakge directions and drain well.
While the pasta is draining, melt the butter in the pasta pot.
Add the pasta back to the pot, mix well.
Add the crushed tomatoes, mix well and serve.

Nutrition Facts : Calories 223.4, FatContent 6.5, SaturatedFatContent 3.8, CholesterolContent 15.3, SodiumContent 53.5, CarbohydrateContent 34.7, FiberContent 1.5, SugarContent 1.2, ProteinContent 6.1

COLD NOODLES WITH TOMATOES RECIPE - NYT COOKING

Cold Noodles With Tomatoes Recipe - NYT Cooking image

Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that’s at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.

Provided by Eric Kim

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 pints ripe cherry tomatoes, halved
2 teaspoons kosher salt (Diamond Crystal)
12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 large garlic clove, finely grated
1/2 teaspoon Dijon mustard
1/2 teaspoon toasted sesame oil
2 cups cold filtered water
1 tablespoon toasted sesame seeds
2 radishes, thinly sliced
2 scallions, thinly sliced at an angle
2 cups crushed or cubed ice

Steps:

In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

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