Cherrytomatospaghettiallamatricianarachaelray Recipes

CHERRY TOMATO SPAGHETTI ALL'AMATRICIANA - RACHAEL RAY

Cherry Tomato Spaghetti All'amatriciana - Rachael Ray image

Make and share this Cherry Tomato Spaghetti All'amatriciana - Rachael Ray recipe from Food.com.

Provided by my3beachbabes

Categories Spaghetti

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

salt
1 lb spaghetti
3 tablespoons extra virgin olive oil
1/4 lb pancetta, cut into small pieces
1 red onion, chopped
4 finely grated garlic cloves
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine or 1/2 cup chicken broth
2 pints small cherry tomatoes
2/3 cup flat leaf parsley
pepper
1 cup basil leaves, torn
2/3 cup grated parmigiano-reggiano cheese

Steps:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.

Nutrition Facts : Calories 644.8, Fat 16.1, SaturatedFat 4.1, Cholesterol 9.6, Sodium 249, Carbohydrate 97.6, Fiber 7.1, Sugar 7.6, Protein 22.6

CHERRY TOMATO & CAPER SPAGHETTI

Cherry Tomato & Caper Spaghetti image

Make and share this Cherry Tomato & Caper Spaghetti recipe from Food.com.

Provided by English_Rose

Categories Spaghetti

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

7 ounces spaghetti
2 tablespoons olive oil
1 garlic clove, sliced
1 red chili pepper, deseeded and finely chopped
7 ounces cherry tomatoes, halved
2 teaspoons capers, roughly chopped
2 tablespoons parmesan cheese, grated, to serve (optional)

Steps:

Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden.
Add the chili, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down.
Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan.
Pour in the tomato sauce and toss everything together well.
Serve as it is or sprinkled with freshly grated Parmesan.

Nutrition Facts : Calories 519.3, Fat 15.3, SaturatedFat 2.2, Sodium 96.7, Carbohydrate 81, Fiber 4.8, Sugar 5.6, Protein 14.5

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