Time 10m Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil, add the spaghetti and cook, until about three-quarters of the way done. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook for about 2 minutes before adding the tomatoes and a pinch of salt and pepper. Cook until the tomatoes begin to blister, about 2-3 minutes. Add a ladle full of the pasta water and the chopped parsley to the tomatoes. When the pasta is three-quarters of the way cooked (it will still have a good bite to it), remove it from the water and add it to the saute pan. The liquid will reduce as the pasta finishes to form a sauce. Season with salt and garnish with fresh grated Parmesan cheese.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cook pasta according to directions on package. While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat. Don’t let the garlic get brown. After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan. When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well. Add salt& pepper as you like, and serve topped with parmesan.
Yield 4 Number Of Ingredients 9 Steps:
Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Time 23m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Time 35m Yield 8 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown. In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Cook and drain pasta as directed on package, omitting salt. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.
Time 15m Yield 4 servings Number Of Ingredients 8 Steps:
Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid. Meanwhile, cut the tomatoes into 1/4 inch cubes. In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.
Time 25m Yield 2 servings Number Of Ingredients 10 Steps:
Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta. While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer. Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste. Cut the zested lemon half in half (so you’ll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.
