Pasta Recipes

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Post Tomato Pasta recipes here~~~

[coronabarb]

Angel Hair Tomato Basil Toss

1/2 cup olive oil
2 garlic cloves, minced
1/4 cup sliced green onions
3 large tomatoes, peeled and diced
2 tbl chopped fresh basil
1 tsp salt
1/4 tsp coarse ground black pepper
1/2 lb angel hair pasta, uncooked
Grated Parmesan cheese

Variations:
6 slices cooked, crumbled bacon or
1 cup chopped cooked ham or
1 cup chopped cooked chicken or
1 cup chopped cooked turkey

In large skillet, heat olive oil. Add garlic and green onions, stir-fry for one minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently.

Prepare pasta according to package directions; drain.

Toss tomato mixture with hot pasta; add meats, if using. Sprinkle with Parmesan cheese. Serve immediately. Refrigerate leftovers.

Yield: 4 to 6 servings.

[coronabarb]

Fettuccine with Tomato-Avocado Sauce
Yield: 4 servings

1 tbl olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 hot chile pepper seeded and minced
4 medium tomatoes, cut into 1/2-inch cubes
3/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup chopped fresh cilantro
12 oz fettuccine
2 medium ripe avocados, peeled, stone removed, cut into 3/4" cubes
3 tbls extra virgin olive oil
2 tbls lime juice

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.

Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.

Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.

[coronabarb]

Pesto Linguine in Fresh Tomato Sauce
Yield: 4 servings

Light vegetable oil cooking spray
1 c Onion, chopped (1 medium)
1/4 c Green bell pepper, chopped
1/4 c Carrot, grated
1 tb Dried oregano
1 tb Dried thyme
1/2 c Red wine
4 1/2 c tomatoes, about 2 lb, peeled, seeded chopped
2 tb Jalapeno pepper (1 large)
1 Chicken bouillon cube
8 oz Dried llinguine
7 Garlic cloves, peel & chop
1 c Mushrooms, chopped
1 tb Balsamic vinegar
1 tb Tomato paste
Salt, to taste
Black pepper, freshly ground - to taste
2 tb Rosie's pesto, See recipe
1 ts Parmesan cheese, freshly - grated

Preheat a heavy saute pan for about 1 minute over medium heat. Spray 3 times with the vegetable oil. Toss in the onion, green pepper, and carrot and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been
absorbed. Stir in tomatoes, jalapeno, and bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally.

In the meantime, bring a large pot of water to a boil over high heat. Once water is boiling, add linguine. Cook pasta 8 to 12 minutes, to desired tenderness.

To the simmering vegetable mixture, add garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise heat to medium, cover, and cook for 10 minutes. Stir in pesto.

When linguine is done, drain and transfer to a warm serving bowl. Add sauce and toss. Garnish with Parmesan cheese.

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Shells with Tomatoes, Arugula and Parmesan Cheese

1 pound medium shells
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 cups small cherry tomatoes,rinsed and stemmed
1 cup (1/2 bunch) arugula, rinsed and trimmed
1 medium bell pepper, quartered, seeded and cut into 1/4" pieces
1/2 cup small chunks(1/2" )Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup coarsely chopped Italian flat leaf parsley
1/4 cup grated Parmesan cheese

Cook pasta in a large saucpan of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain. Rinse with cold water; drain well, shaking colander to extract excess water.

Whisk oil, vinegar, and lemon juice, salt and pepper to blend; set aside.

Combine pasta, cherry tomatoes, arugula, bell pepper, Parmesan cheese chunks, basil, parsley and grated Parmesan cheese; toss to blend. Add dressing; toss again.

[coronabarb]

Rigatoni with Tomatoes & Artichokes

3 cups uncooked rigatoni
3 tomatoes, chopped
1 14-oz. can artichoke hearts, drained and quartered
3 tablespoons olive oil
2 teaspoons dried basil or 3 tablespoons fresh basil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup grated Parmesan cheese

Cook rigatoni according to package directions. Rinse and drain. In large serving bowl, combine remaining ingredients except parmesan cheese. Toss with cooked rigatoni. Sprinkle Parmesan cheese over the top to serve. Serves 4.

[coronabarb]

Stuffed Shells in Creamy Tomato Sauce
Country Living
Yield: 6 servings

1 T olive oil
3 lg (about l1/2 lb) onions, chopped
5 cloves garlic, chopped
1 cn 28-oz crushed tomatoes
1 T fresh or 1 t dried thyme leaves
1 t sugar
1/2 t salt
1 pk (1-lb) large pasta shells
2 10-oz pk fresh spinach
1 pk 3-oz cream cheese, softened
1/4 C chopped fresh parsley leaves
1/4 C finely grated Parmesan cheese
1/2 C heavy cream

In large skillet, heat oil over medium heat; add onions and cook until soft and golden, about 7 minutes. Add garlic and cook 3 minutes longer. Transfer two-thirds of onion mixture to food processor fitted with chopping blade or blender and set aside.

Add tomatoes, thyme, sugar, and 1/2 t salt to onion mixture remaining in skillet; reduce heat to low, cover, and simmer 20 minutes.

Meanwhile, prepare pasta shells following package directions; drain well and spread hot shells on baking sheet to cool.

To make filling for shells, stem spinach and rinse in colander. In 8-quart saucepot, cook wet spinach, covered, just until wilted. Return spinach to colander and press to remove excess liquid. Add spinach, cream cheese, parsley, Parmesan cheese, and remaining 1/4 t salt to reserved onion mixture in food processor or blender. Process or blend mixture until very smooth.

Remove tomato mixture from heat and stir in heavy cream to make sauce; ladle half of sauce into 2 1/2-to 3-quart flame-proof casserole. Fill pasta shells with spinach mixture (a pastry bag fitted with large round tip is recommended for piping the spinach mixture into pasta
shells) and place filled shells in sauce. Ladle remaining sauce into spaces between shells, then cover casserole and cook over low heat 20 to 25 minutes or until heated through and bubbly. Serve immediately.

[coronabarb]

Herbed Garlic Rigati with fresh Tomatoes

8 oz rigati or rigatoni pasta
4 cloves garlic, peeled
2 thin lemon slices
2 large tomatoes, peeled, seeded, finely diced
2 tbl fresh parsley, minced
2 tbl fresh basil, minced
1/2 tsp dried marjoram, crumbled
2 tsp extra-virgin olive oil
Salt and freshly ground pepper to taste

Cook pasta per package directions with garlic and lemon slices. Combine chopped tomatoes in a bowl with parsley, basil, and marjoram.

Drain pasta and turn into a warmed serving bowl. Remove lemon slices and garlic cloves. Push garlic through a press into the tomato mixture along with the oil. Spoon tomato mixture over hot pasta and toss until ingredients are combined. Season with salt and pepper to taste.

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Fresh Corn, Tomato & Scallop Pasta
Serves 6

1 pound medium shells, ziti or other medium pasta shape, uncooked
1 tbsp. plus 1 tsp. olive oil
3/4 cup sliced red onion
1 pound bay scallops or medium shrimp, peeled and deveined
1 cup fresh or frozen corn kernels (2 ears)
2 cloves garlic, minced
4 large ripe tomatoes, peeled, seeded and diced (4 cups)
2 tbsp. minced fresh oregano
1/2 tsp. dried rosemary
1/2 to 1 tsp. hot sauce
2 tbsp. red wine vinegar
1 tbsp. lemon juice
1/2 cup crumbled feta cheese (2 oz.)
Salt and freshly ground pepper to taste

Prepare pasta according to package directions. While pasta is cooking, heat 1 tbsp. oil in large skillet. Add red onion and cook about 2 minutes. Add scallops, corn and garlic and cook 4 minutes, stirring often. Add tomatoes, oregano, rosemary and hot sauce, simmering just until scallops are done and mixture is thoroughly heated, about 5 minutes. Stir in 2 tablespoons of red wine vinegar and lemon juice.

When pasta is done, drain well. Transfer to a serving bowl. Drizzle with remaining 1 tsp. oil and toss well. Spoon tomato mixture over pasta and sprinkle with cheese, salt and pepper. Serve immediately.

[coronabarb]

Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis
Serves 4

from "America's Signature Pasta Recipes"

8 ounces angel hair pasta
6 plum tomatoes, quartered
5 cloves garlic, peeled and coarsely chopped
4 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
8 sea scallops (or shrimp)
4 ounces pancetta, diced (or ham)
1 large shallot, minced
1 small head escarole, washed, trimmed and chopped
4 basil sprigs, for garnishing

Preheat the oven to 450° F. Cook pasta according to package directions. Rinse, drain and set aside.

On a sheetpan with sides, toss together tomatoes, garlic, 1 tsp. olive oil, and salt and pepper. Roast tomatoes until they are very soft, about 20 minutes. Remove tomatoes from oven and reduce temperature to 375° F.

While the tomatoes are roasting, make the pasta cakes. Warm 1 tsp. olive oil in a small, non-stick sauté pan over medium-high heat. Add a generous 1/2 cup of pasta to the pan and flatten it into a pancake shape. Fry on both sides until golden brown. Transfer to a sheetpan. Make 3 more cakes in the same way and then 4 small, lacy cakes to use as tops. Set the cakes aside until needed.

When tomatoes are ready, puree in a blender or food processor until smooth. Strain into a saucepan, cover and set over very low heat until needed.

Warm 1 tsp. olive oil in a medium, non-stick sauté pan over very high heat. Add scallops and brown on both sides, about 1 minute per side. Do not overcook. Transfer to a small sheetpan and set aside until needed.

Reduce heat under sauté pan to medium and add last tsp. of olive oil. Sauté pancetta and shallots for 3 or 4 minutes. Add escarole and cook until wilted. Season with salt and pepper to taste. While the escarole is wilting, put pasta cakes and scallops in oven to warm.

To assemble: Spoon some tomato coulis onto each of 4 plates. Set a large pasta cake on the coulis, then top each with 1/4 of the escarole. Slice scallops in half crosswise and set 4 slices on each mound of escarole. Finish with a small pasta cake set in place at an angle. Garnish with basil and serve immediately.

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Sun-Dried Tomatoes and Pasta


12 ounces pasta (choose a pasta with a little “body” like rigatoni or ziti)
8 oz sun-dried tomatoes packed in olive oil
5 oz pesto (in jar or prepared fresh)
1/2 cup freshly grated Parmesan
10 large tomatoes cut in half
1 cup shredded mozzarella



Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the
sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta,
to taste, with salt and pepper and serve. Cut fresh tomatoes in half. Remove seeds and pulp. Fill with pasta mixture. Sprinkle Mozzarella on each one. Run under oven broiler 5-10 minutes until Mozzarella is melted.
These can also be served cold,( minus the Mozzarella)

[Zana]

Originally Posted by coronabarb

Crispy Angel Hair Cakes with Scallops, Escarole and Tomato Coulis
Serves 4

from "America's Signature Pasta Recipes"

8 ounces angel hair pasta
6 plum tomatoes, quartered
5 cloves garlic, peeled and coarsely chopped
4 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
8 sea scallops (or shrimp)
4 ounces pancetta, diced (or ham)
1 large shallot, minced
1 small head escarole, washed, trimmed and chopped
4 basil sprigs, for garnishing

Preheat the oven to 450° F. Cook pasta according to package directions. Rinse, drain and set aside.

On a sheetpan with sides, toss together tomatoes, garlic, 1 tsp. olive oil, and salt and pepper. Roast tomatoes until they are very soft, about 20 minutes. Remove tomatoes from oven and reduce temperature to 375° F.

While the tomatoes are roasting, make the pasta cakes. Warm 1 tsp. olive oil in a small, non-stick sauté pan over medium-high heat. Add a generous 1/2 cup of pasta to the pan and flatten it into a pancake shape. Fry on both sides until golden brown. Transfer to a sheetpan. Make 3 more cakes in the same way and then 4 small, lacy cakes to use as tops. Set the cakes aside until needed.

When tomatoes are ready, puree in a blender or food processor until smooth. Strain into a saucepan, cover and set over very low heat until needed.

Warm 1 tsp. olive oil in a medium, non-stick sauté pan over very high heat. Add scallops and brown on both sides, about 1 minute per side. Do not overcook. Transfer to a small sheetpan and set aside until needed.

Reduce heat under sauté pan to medium and add last tsp. of olive oil. Sauté pancetta and shallots for 3 or 4 minutes. Add escarole and cook until wilted. Season with salt and pepper to taste. While the escarole is wilting, put pasta cakes and scallops in oven to warm.

To assemble: Spoon some tomato coulis onto each of 4 plates. Set a large pasta cake on the coulis, then top each with 1/4 of the escarole. Slice scallops in half crosswise and set 4 slices on each mound of escarole. Finish with a small pasta cake set in place at an angle. Garnish with basil and serve immediately.

Great recipe Barb! I like to make this with the black/really dark tomatoes for a more robust/smokey flavour to the coulis.

[coronabarb]

Tomato Basil Pasta Salad

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
1 cup chopped olives
1 Tbl freshly grated Parmesan cheese
Salt and freshly ground black pepper

Combine all ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.
Makes 8 servings.

[coronabarb]

Pasta With Fresh Tomatoes, Basil and Mozzarella

6 ounces fresh mozzarella cheese, cut into small dice
4 medium tomatoes, cut into small dice
1/2 cup olive oil
1/2 cup coarsely chopped fresh basil
1 teaspoon kosher salt
Freshly ground black pepper
1 pound penne or spaghetti

In a bowl, toss mozzarella with tomatoes, olive oil, basil and kosher salt. Season generously with black pepper and let stand for 30 minutes.

Bring a stockpot of water to a boil. Salt the water and stir in pasta. Boil, stirring occasionally, until al dente; drain well. Return pasta to pot, add sauce and toss very well. Serve hot or at room temperature. Makes 4 servings.

[coronabarb]

Creamy Italian Spiral Salad
from Taste of Home Magazine
Note: yields 30 (3/4 cup) servings

2 pkg (16 oz each) multicolored spiral pasta
1 medium head broccoli, cut into florets
1 medium head cauliflower, cut into florets
1 pkg (10 oz) frozen peas and carrots, thawed
2 cups cherry tomatoes, quartered
1 cup shredded Parmesan cheese
6 green onions, chopped
1/2 cup chopped green pepper
1 can (2 1/4 oz) sliced ripe olives, drained
2 bottles (16 oz each) creamy Italian salad dressing

Cook pasta according to directions; drain and rinse in cold water. In a large bowl, combine pasta, broccoli, cauliflower, peas and carrots, tomatoes, Parmesan cheese, onions, green pepper and olives. Add dressing and mix well. Cover and refrigerate for 2-3 hours or until chilled.