Mario Batalis Spaghetti With Green Tomatoes Recipes

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MARIO BATALI'S BASIC TOMATO SAUCE



Mario Batali's Basic Tomato Sauce image

Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.

Provided by aHardDaysNight

Categories     European

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 7

1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
1/2 medium carrot, grated
2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
salt, to taste

Steps:

  • saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
  • add the thyme and carrot and cook 5 minutes more.
  • add the tomatoes.
  • bring to a boil, lower the heat and simmer for 30 minutes.
  • season with salt to taste.
  • serve immediately.
  • the sauce may br refrigerated for up to one week or frozen for up to 6 months.

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)



Mario Batali's Spaghetti with Green Tomatoes Recipe - (4.1/5) image

Provided by sesimneal

Number Of Ingredients 10

1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup Italian parsley leaves
1/4 cup arugula, washed and spun dry
5 green tomatoes, chopped
2 clove garlic, chopped
1/4 cup extra-virgin olive oil plus 2 tablespoons
Salt and freshly ground black pepper
1 pound spaghetti
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for garnish

Steps:

  • Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

SPAGHETTI WITH SWEET 100 TOMATOES, GARLIC CHIVES, AND LEMON BASIL



Spaghetti with Sweet 100 Tomatoes, Garlic Chives, and Lemon Basil image

Provided by Mario Batali

Categories     Herb     Pasta     Tomato     Sauté     Summer     Healthy     Boil

Yield Makes 4 servings

Number Of Ingredients 8

Kosher salt
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pint Sweet 100 tomatoes or other tiny tomatoes
1/2 bunch of garlic chives, cut into 1-inch lengths
12 fresh lemon basil leaves, finely shredded
Freshly ground black pepper, to taste
1 pound spaghetti

Steps:

  • 1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
  • 2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.
  • 3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

PASTA WITH SUN GOLD TOMATOES



Pasta with Sun Gold Tomatoes image

Provided by Mario Batali

Categories     Pasta     Tomato     Christmas     Picnic     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Summer     Anniversary     Birthday     Family Reunion     Shower     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil, divided
8 ounces Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)

Steps:

  • Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
  • Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
  • Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

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