PASTA WITH BASIL SAUCE RECIPES

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HOMEMADE TOMATO BASIL PASTA SAUCE RECIPE | ALLRECIPES



Homemade Tomato Basil Pasta Sauce Recipe | Allrecipes image

This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!

Provided by Kayleigh Whipps

Categories     Tomato Pasta Sauce

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
8 small tomatoes, diced
¼ cup chopped fresh basil
1 teaspoon olive oil
1 teaspoon garlic salt
salt and ground black pepper to taste
1 tablespoon all-purpose flour
¼ cup water
1 clove garlic, grated

Steps:

  • Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.n

Nutrition Facts : Calories 78.2 calories, CarbohydrateContent 9.1 g, CholesterolContent 7.6 mg, FatContent 4.5 g, FiberContent 2.3 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 483.3 mg, SugarContent 4.8 g

AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES



Aubergine pasta | Jamie Oliver vegetarian pasta recipes image

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!

Total Time 40 minutes

Yield 4 to 6

Number Of Ingredients 8

1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese

Steps:

    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.

Nutrition Facts : Calories 510 calories, FatContent 15.6 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 78.9 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.70 g salt, FiberContent 3.4 g fibre

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