PASTA WITH TOMATO BASIL SAUCE RECIPES

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

Ingredients

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

ONE-POT PASTA WITH TOMATO-BASIL SAUCE RECIPE | MYRECIPES

One-Pot Pasta with Tomato-Basil Sauce Recipe | MyRecipes image

This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce. This is any busy mom's weeknight dinner perfection. If entertaining, serve with one of our easy green salad recipes for the complete dinner experience.

Provided by MyRecipes

Total Time 50 minutes

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

12 ounces casarecce or fusilli pasta
1 (28-oz.) can diced tomatoes
2 cups chicken broth
½ medium-size yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon dried oregano
⅓ cup firmly packed fresh basil leaves
2 teaspoons kosher salt
1 tablespoon olive oil
¼ teaspoon dried crushed red pepper (optional)
1 (6-oz.) package baby spinach
Freshly grated Parmesan cheese

Steps:

Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step

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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.
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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.
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12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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