PASTA IN TOMATO SAUCE RECIPES

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TOMATO-CREAM SAUCE FOR PASTA RECIPE | ALLRECIPES



Tomato-Cream Sauce for Pasta Recipe | Allrecipes image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories     Creamy Pasta Sauce

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

  • In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, CarbohydrateContent 6.7 g, CholesterolContent 38.7 mg, FatContent 16.6 g, FiberContent 1.2 g, ProteinContent 1.7 g, SaturatedFatContent 7.7 g, SodiumContent 270.3 mg, SugarContent 3.7 g

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE RECIPE ...



Pasta with 15-Minute Burst Cherry Tomato Sauce Recipe ... image

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

Provided by Anna Stockwell

Total Time 20 minutes

Cook Time 15 minutes

Yield 4–6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
½ cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
½ teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

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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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PASTA WITH TOMATO & HIDDEN VEG SAUCE RECIPE | BBC GOOD FOOD
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
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Total Time 1 hours 5 minutes
Category Dinner, Main course
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  • Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
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This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
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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.
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    5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
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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)
See details


PASTA WITH TOMATO & HIDDEN VEG SAUCE RECIPE | BBC GOOD FOOD
Get your family to eat more veg with this superhealthy pasta sauce recipe which counts as 5 of your 5-a-day. The sauce is freezable too
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine British
Calories 381 calories per serving
  • Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
See details


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.
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