PASTA SAUCE RECIPE SIMPLE RECIPES

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PASTA SAUCE RECIPES - BBC GOOD FOOD



Pasta sauce recipes - BBC Good Food image

Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.

Provided by Good Food team

Number Of Ingredients 1

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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PASTA SAUCE RECIPES - BBC GOOD FOOD
Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.
From bbcgoodfood.com
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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.
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Total Time 20 minutes
  • Toss pasta with tomato sauce and basil. Top with Parmesan.
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KALE-SAUCE PASTA RECIPE - NYT COOKING
This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
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  • Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated 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.
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This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.
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Total Time 1 hours
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Calories 153 per serving
  • Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
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