4 servings
Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.
Showing posts with label plum tomatoes. Show all posts
Showing posts with label plum tomatoes. Show all posts
Fusilli Provencal
Ingredients:
fusilli,
garlic,
onion,
oregano,
parmesan cheese,
plum tomatoes,
string beans,
sun-dried tomatoes,
zucchini
Serves 4 to 6
Ingredients:
Salt1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut into 1/4-inch strips
2 cups milled or crushed canned plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese
BRING a large covered pot of salted water to a boil. Prepare a large bowl of ice water. When the water boils, add the green beans and cook about 8 minutes, until tender all the way through; with a slotted spoon, transfer to the ice water to stop the cooking.
RETURN the water to the boil. Add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way thorough.
MAKE the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, both kinds of tomatoes, oregano, and salt to taste, and cook, uncovered, 2 minutes more.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Serve immediately, generously sprinkled with Parmesan.
Ingredients:
Salt1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut into 1/4-inch strips
2 cups milled or crushed canned plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese
BRING a large covered pot of salted water to a boil. Prepare a large bowl of ice water. When the water boils, add the green beans and cook about 8 minutes, until tender all the way through; with a slotted spoon, transfer to the ice water to stop the cooking.
RETURN the water to the boil. Add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way thorough.
MAKE the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, both kinds of tomatoes, oregano, and salt to taste, and cook, uncovered, 2 minutes more.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Serve immediately, generously sprinkled with Parmesan.
Zesty California Walnut Penne
Ingredients:
asiago cheese,
garlic,
green onion,
mushrooms,
oregano,
parsley,
penne,
plum tomatoes,
savory,
thyme,
walnuts
4 servings
Ingredients:
2 tablespoons olive oil
2 green onions, sliced diagonally
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 (28-ounce) can plum tomatoes
2 tablespoons dried oregano, thyme or savory or mixture of these
1/2 cup chopped Walnuts
1 pound penne pasta
1 cup freshly grated Asiago cheese
ground pepper
parsley
HEAT oil in large, heavy skillet over medium heat. Add onion and mushrooms and sauté, stirring, 5 minutes. Add garlic and sauté, 1 minute. Add tomatoes breaking up with wooden spoon, herbs and walnuts. Cook, stirring, 10 to 15 minutes. If mixture thickens too much, add a little chicken stock or red wine.
COOK pasta, stirring, 8 to 10 minutes. Drain well; return pasta to pot. Pour walnut-tomato sauce over pasta and toss to coat.
SPRINKLE with Asiago cheese and season to taste with pepper. Serve on heated plates. Garnish with parsley.
TIP: Serve this simple yet sensational meatless meal with cole slaw or tossed salad. Delicious!
Baked Pasta with Sausage and Four Cheeses
Ingredients:
basil,
carrot,
chicken stock,
gorgonzola cheese,
heavy cream,
Italian sausage,
mushrooms,
onion,
pancetta,
parsley,
pecorino cheese,
plum tomatoes,
provoleone cheese,
ricotta,
rigatoni pasta
Ingredients:
2 pounds pasta, rigatoni or other
1/4 cup pancetta, very thinly sliced, if you can't find pancetta, use regular bacon
2 1/2 pounds Italian sausage, casing removed, hot or sweet
1 onion, chopped
1 carrot, chopped
8 ounces mixed mushrooms, sliced
3 tablespoons julienne basil
3 tablespoons chopped parsley
3 pounds ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1 1/2 cups crumbled Gorgonzola cheese
28 ounce can plum tomatoes, drained and chopped
1 1/2 cups grated pecorino Romano cheese or Parmesan
COOK pasta in a large pot of boiling, salted water until only halfway cooked, according to
package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal
amount of olive oil to prevent sticking.
COOK pancetta or bacon in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tablespoons drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside. Preheat oven to 400F.
SPRAY a large baking pan well with cooking spray. Place ricotta in a large bowl. Gradually
whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone,
Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well.
TRANSFER to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.
TIP: Using a variety of mushrooms makes this dish fabulous.
2 pounds pasta, rigatoni or other
1/4 cup pancetta, very thinly sliced, if you can't find pancetta, use regular bacon
2 1/2 pounds Italian sausage, casing removed, hot or sweet
1 onion, chopped
1 carrot, chopped
8 ounces mixed mushrooms, sliced
3 tablespoons julienne basil
3 tablespoons chopped parsley
3 pounds ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1 1/2 cups crumbled Gorgonzola cheese
28 ounce can plum tomatoes, drained and chopped
1 1/2 cups grated pecorino Romano cheese or Parmesan
COOK pasta in a large pot of boiling, salted water until only halfway cooked, according to
package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal
amount of olive oil to prevent sticking.
COOK pancetta or bacon in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tablespoons drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside. Preheat oven to 400F.
SPRAY a large baking pan well with cooking spray. Place ricotta in a large bowl. Gradually
whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone,
Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well.
TRANSFER to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.
TIP: Using a variety of mushrooms makes this dish fabulous.
Fireworks Pasta Salad
Ingredients:
chicken breast,
chicken broth,
cilantro,
cilantro pesto,
garlic,
parmesan cheese,
parsley,
pine nuts,
plum tomatoes,
red onion,
red wine vinegar,
rotini
Ingredients:
1 pound radiatore, rotini or other medium pasta shape, uncooked
cilantro pesto, see recipe below
3 tablespoons Iow sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch pieces
8 plum tomatoes, cut into 1inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
Garnish:
cilantro sprigs
blue corn chips
COOK pasta according to package directions. Drain and set aside in large serving bowl.
PUT ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped. HEAT chicken broth in nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through. Add chicken, tomatoes, red onion and pine nuts to pasta.
TOSS with all of the Cilantro Pesto until combined. Garnish with cilantro sprigs and blue corn chips.
1 pound radiatore, rotini or other medium pasta shape, uncooked
cilantro pesto, see recipe below
3 tablespoons Iow sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch pieces
8 plum tomatoes, cut into 1inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
Garnish:
cilantro sprigs
blue corn chips
COOK pasta according to package directions. Drain and set aside in large serving bowl.
PUT ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped. HEAT chicken broth in nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through. Add chicken, tomatoes, red onion and pine nuts to pasta.
TOSS with all of the Cilantro Pesto until combined. Garnish with cilantro sprigs and blue corn chips.
Angel Hair with Lobster
Ingredients:
angel hair,
basil,
extra virgin olive oil,
garlic,
lobster tail,
plum tomatoes,
red onion,
white wine
15 minutes to prepare
20 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic
1 medium red onion, cut into thin strips
1 pound lobster tail, cut into 6 pieces
to taste salt
to taste freshly ground black pepper
3 tablespoons white wine
2 fresh plum tomatoes, peeled and diced
10 leaves fresh basil, chopped
1 box (16 ounces) Angel Hair
HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally.
ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.
COOK pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.
ADD hot past and reserved cooking water to sauce mixture and mix well.
20 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic
1 medium red onion, cut into thin strips
1 pound lobster tail, cut into 6 pieces
to taste salt
to taste freshly ground black pepper
3 tablespoons white wine
2 fresh plum tomatoes, peeled and diced
10 leaves fresh basil, chopped
1 box (16 ounces) Angel Hair
HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally.
ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.
COOK pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.
ADD hot past and reserved cooking water to sauce mixture and mix well.
Ricotta and Spinach Tortelloni with Roasted Vegetable Toss
20 minutes to prepare
30 minutes to cook
7-9 servings
Ingredients
1 medium zucchini, about 1/2 inch thick, long strips,
1 medium yellow squash, about1/2 inch thick, long strips,
1 baby eggplant, about 1/2 inch thick, long strips
1 large onion, about 1/2 inch thick, slices
3 plum tomatoes, cut in half lengthwise
1 cup balsamic vinaigrette salad dressing, divided
1 bag (8 ounces) Ricotta & Spinach Tortelloni
salt & freshly ground black pepper to taste
BRUSH all sides of vegetables with 1/3 cup of the salad dressing. Marinate for 15 min at room temperature.
GRILL vegetables over medium-hot coals or heat until brown, about 10 min; reserve.
BRING a large pot of water to a boil.
COOK Tortelloni according to package directions. While Tortelloni cooks, cut grilled vegetables into bite size pieces; place in large bowl. Drain tortelloni; add to vegetables.
HEAT remaining salad dressing iIn small saucepan.
POUR heated dressing over Tortelloni and vegetables; toss gently. Season to taste with salt and pepper.
30 minutes to cook
7-9 servings
Ingredients
1 medium zucchini, about 1/2 inch thick, long strips,
1 medium yellow squash, about1/2 inch thick, long strips,
1 baby eggplant, about 1/2 inch thick, long strips
1 large onion, about 1/2 inch thick, slices
3 plum tomatoes, cut in half lengthwise
1 cup balsamic vinaigrette salad dressing, divided
1 bag (8 ounces) Ricotta & Spinach Tortelloni
salt & freshly ground black pepper to taste
BRUSH all sides of vegetables with 1/3 cup of the salad dressing. Marinate for 15 min at room temperature.
GRILL vegetables over medium-hot coals or heat until brown, about 10 min; reserve.
BRING a large pot of water to a boil.
COOK Tortelloni according to package directions. While Tortelloni cooks, cut grilled vegetables into bite size pieces; place in large bowl. Drain tortelloni; add to vegetables.
HEAT remaining salad dressing iIn small saucepan.
POUR heated dressing over Tortelloni and vegetables; toss gently. Season to taste with salt and pepper.
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