SAUTEED SPAGHETTI NOODLES RECIPES

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SPAGHETTI WITH TOMATO SAUTE | MARTHA STEWART



Spaghetti with Tomato Saute | Martha Stewart image

A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes—just perfect for tossing with pasta for a quick and easy weeknight dinner. In the unlikely event of leftovers, this pasta is great at room temperature, too.

Provided by Sarah Copeland

Categories     Pasta and Grains

Total Time 30 minutes

Prep Time 20 minutes

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
3 pints red, orange, and yellow pear or cherry tomatoes (about 2 pounds), halved if large; plus a few more, still on the vine (optional)
Kosher salt
2 cloves garlic, minced
Large pinch of red-pepper flakes, plus more for serving
12 ounces spaghetti or bucatini
2 ounces Parmigiano-Reggiano, finely grated (1/2 cup)
1/2 cup fresh ricotta cheese
Small fresh basil leaves, for serving

Steps:

  • If you aren't using any tomatoes on vine, skip to step 2. Otherwise, heat 1 tablespoon oil in a large skillet over medium. Add tomatoes on vine, season with salt, and cook, gently stirring, until skins begin to pucker, about 3 minutes, depending on size. Transfer to a plate.
  • Heat remaining 2 tablespoons oil in skillet over medium-high. Add garlic and remaining tomatoes and cook, stirring occasionally, until tomatoes are just beginning to break down, 3 to 5 minutes. Add red-pepper flakes and season with salt. Remove from heat.
  • Meanwhile, cook pasta in a large pot of salted boiling water 1 minute less than package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Add 1/3 cup pasta water, tomato mixture, and Parmigiano.
  • Cook over medium heat, tossing, until pasta is evenly coated, about 2 minutes, adding more pasta water as needed. To serve, top pasta with ricotta and sautéed tomatoes on the vine (if using); drizzle pasta with oil, then sprinkle with more red-pepper flakes and basil.

SPAGHETTI WITH SAUTEED CHICKEN AND GRAPE TOMATOES ...



Spaghetti with Sauteed Chicken and Grape Tomatoes ... image

This 20-minute pasta recipe with chicken and grape tomatoes is bursting with flavor and is easy to make. A great way to use those summer tomatoes!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 9

2 skinless chicken breast halves (1 lb) (diced in 1 inch cubes)
cooking spray
1/2 tsp each of dried oregano and dried basil
kosher salt and fresh pepper (to taste)
8 oz spaghetti (gluten-free or whole wheat )
2 cups grape tomatoes (halved)
6 cloves garlic (smashed and coarsely chopped)
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil

Steps:

  • Bring a large pot of salted water to boil.
  • Season chicken generously with salt, pepper, oregano and basil.
  • Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink.
  • Remove chicken and set aside.
  • Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
  • While pasta cooks, add olive oil to skillet on high heat.
  • Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.
  • When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water.
  • Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 330 kcal, CarbohydrateContent 48 g, ProteinContent 25 g, FatContent 7 g, FiberContent 7 g, SaturatedFatContent 2 g, SodiumContent 50 mg, SugarContent 5 g, CholesterolContent 17 mg

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