Time 40m Yield 6 Number Of Ingredients 9 Steps:
Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain. Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Time 23m Yield 6 Number Of Ingredients 8 Steps:
Gather the ingredients. Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate. Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions, about 7 to 8 minutes. Drain pasta and immediately toss with the tomato mixture. Serve immediately, sprinkled with Parmesan cheese.
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Heat teaspoon of oil over medium-high heat. Add onion and sauté until starting to brown. Add garlic and sun-dried tomatoes; sauté 3 more minutes. Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes. Meanwhile, cook pasta according to directions. Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated. Add chicken and drained pasta, and mix until blended.
Number Of Ingredients 8 Steps:
Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.
Time 40m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes. Preheat a deep, big skillet or a medium sauce pot over medium heat. Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef’s knife tilted slightly away from your body. Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste. Preheat your broiler to high and place a rack in the center of the oven. Drain pasta shells. Add them to a flameproof casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.
Yield 6 servings Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot. Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up. While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water. Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Time 20m Number Of Ingredients 6 Steps:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot. Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl. Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand. Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat. While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water. Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it. 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.
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.
Time 1h Yield 4 Number Of Ingredients 9 Steps:
Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Time 30m Yield 2 servings Number Of Ingredients 12 Steps:
Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it’s softened enough. Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan. Enjoy!
Time 40m Yield 4 Number Of Ingredients 8 Steps:
In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil. Meanwhile, cook and drain pasta as directed on box. Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
Yield 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 450°F (230°C). In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer. Line the top of the mixture with the sliced tomatoes and sprinkle with salt. Bake in the oven for 40-45 minutes, until the pasta is fully cooked. Serve and sprinkle with garnish of choice. Enjoy!
