TOMATO BASIL PASTA RECIPES

TOMATO PASTA RECIPES | BBC GOOD FOOD

Tomato pasta recipes | BBC Good Food image

Combine pasta with fresh cherry tomatoes for a speedy supper, or use tinned tomatoes to make a sauce for pasta bake, spaghetti bolognese or lasagne recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

TUSCAN SAUSAGE & TOMATO PASTA | JAMIE OLIVER RECIPES

Tuscan sausage & tomato pasta | Jamie Oliver recipes image

Using best-quality sausages and tomatoes gives this from-scratch version of Sarah’s favourite comfort food a real smack of flavour. Finish with freshly grated Parmesan and fresh basil, it's a real step up from the microwave meals Sarah's used to.

Total Time 50 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 onion
1 carrot
1 stick of celery
1 bunch of fresh basil (30g)
olive oil
4 quality Italian sausages (250g in total)
1 heaped teaspoon fennel seeds
1 teaspoon dried oregano ideally the flowering kind
1 pinch of dried chilli flakes
1 sprig of fresh rosemary
4 cloves of garlic
2 tablespoons balsamic vinegar
2 x 400 g tins of quality plum tomatoes
300 g dried penne
40 g Parmesan cheese plus extra to serve
extra virgin olive oil

Steps:

1. Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
2. Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
3. Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
4. Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
5. With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
6. Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
7. Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.

Nutrition Facts : Calories 591 calories, FatContent 22 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 26.3 g protein, CarbohydrateContent 76.6 g carbohydrate, SugarContent 18.2 g sugar, SodiumContent 0.6 g salt, FiberContent 5.7 g fibre

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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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TOMATO & BASIL SAUCE RECIPE | BBC GOOD FOOD

Save time and money with this simple and tasty sauce, great with pasta, meat or fish
From bbcgoodfood.com
Total Time 15 minutes
Category Lunch, Main course, Pasta
Cuisine Italian
Calories 52 calories per serving

To finish, tear a few basil leaves, then stir into the sauce.

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SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE RECIPE - NYT ...

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine italian
Calories 852 per serving

At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

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TOMATO N CHEESE PASTA RECIPE: HOW TO MAKE IT

Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 373 calories per serving

Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

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FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA

From foodnetwork.com
Reviews 4.5
Total Time 48 minutes
Category main-dish
Cuisine european

Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

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TUSCAN SAUSAGE & TOMATO PASTA | JAMIE OLIVER RECIPES

Using best-quality sausages and tomatoes gives this from-scratch version of Sarah’s favourite comfort food a real smack of flavour. Finish with freshly grated Parmesan and fresh basil, it's a real step up from the microwave meals Sarah's used to.
From jamieoliver.com
Total Time 50 minutes
Cuisine italian
Calories 591 calories per serving

1. Peel the onion, carrot and celery, then finely chop with the basil stalks (reserving the leaves).
2. Place a large pan on a medium-high heat with 2 tablespoons of olive oil, then squeeze the sausagemeat out of the skins into the pan, breaking it up with a wooden spoon as you go. Fry for a few minutes, then add the fennel seeds, oregano and chilli flakes, and strip in the rosemary.
3. Stir in the chopped veg and basil stalks, then peel and finely grate in the garlic. Cook for 10 minutes, or until softened, stirring occasionally.
4. Pour the balsamic into the pan and leave to bubble away and reduce slightly. Scrunch in the tomatoes through your clean hands, then add 1 tin’s worth of water and the larger basil leaves. Bring to the boil, then simmer over a low heat for 20 minutes, or until thickened.
5. With around 10 minutes to go, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
6. Toss the drained pasta into the sausage pan, loosening with a little reserved cooking water, if needed. Taste and season to perfection with sea salt and black pepper, then remove from the heat.
7. Finely grate in the Parmesan, scatter over the remaining basil leaves, and finish with a drizzle of extra virgin olive oil. Delicious served with pinches of lemony rocket and an extra grating of Parmesan.

See details

AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES

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.

See details

TOMATO BASIL SOUP | KITCHN

This 5-ingredient, dairy-free tomato soup is made with fresh summer tomatoes, ensuring each bite is packed with pure tomato flavor.
From thekitchn.com
Reviews 4.8
Total Time 1800S
Category Lunch, Dinner, Soup
Calories 253 cal per serving

Use an immersion or standard blender to purée the soup, slowly drizzling in 2 tablespoons olive oil while blending, until smooth or desired consistency. Taste and season with salt and pepper as needed. Serve hot, topped with torn basil leaves and more black pepper.

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TOMATO SOUP & BASIL | VEGETABLES RECIPES | JAMIE OLIVER ...

Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices. If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you’ll end up with a wonderfully sweet soup no matter what type of tomatoes you’ve used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 225 calories per serving

1. To make the basil oil, pick the basil leaves and finely chop the stalks. Put a few leaves in a bowl of cold water for later, then place the rest in a pestle and mortar. Add a pinch of sea salt and bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
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3. Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that’s to your liking.
4. Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup.

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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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Reviews 4.0
Total Time 20 minutes

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