Pasta Margherita Recipes

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PASTA MARGHERITA (BASIL,TOMATO, MOZZARELLA CHEESE)



Pasta Margherita (Basil,Tomato, Mozzarella Cheese) image

HUGE hit with guests. I make A LOT because they go back for seconds and thirds.

Provided by Genn T @JennT1124

Categories     Pasta

Number Of Ingredients 8

3 - 10 ounce(s) cherry tomatoes
2 tablespoon(s) olive oil
4 tablespoon(s) butter
4-6 clove(s) garlic
1 cup(s) white wine
4 ounce(s) basil, fresh
24-36 ounce(s) pasta of choice
8 ounce(s) fresh mozzarella

Steps:

  • Gather all ingredients: Large pot for pasta Large skillet for margherita sauce Potato Masher
  • Julienne the basil and set aside
  • Rinse tomatoes
  • In skillet, over medium / medium high heat, heat olive oil and butter. Add tomatoes and cook until they're slightly soft Meanwhile, start the pasta and cook to just under al dente
  • With potato masher, slight smoosh the tomatoes
  • Add in garlic and white wine. Boil for several minutes to burn off alcohol.
  • Add in basil
  • Add pasta to the sauce and toss to coat
  • Strain the mozzarella balls and add to the pasta. Toss together to coat pasta.

PASTA MARGHERITA



Pasta Margherita image

The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.

Provided by FloridaGrl

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onion
1 teaspoon bottled minced garlic
16 ounces packaged cherry tomatoes, halved
1/2 cup preshredded parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced fresh mozzarella cheese

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
  • While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
  • Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

MARGHERITA PASTA



Margherita Pasta image

Make and share this Margherita Pasta recipe from Food.com.

Provided by Skooch

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces angel hair pasta
2 tablespoons olive oil
1 garlic clove, minced
5 cups diced tomatoes
1/2 teaspoon basil
salt and pepper
3/4 cup chicken broth
5 tablespoons grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
  • Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
  • Add pasta to skillet and toss well.
  • Add chicken broth and stir. Toss with Parmesan cheese.

Nutrition Facts : Calories 401.8, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.7, Sodium 635.1, Carbohydrate 70.9, Fiber 5.5, Sugar 9.6, Protein 13.9

PASTA MARGHERITA WITH FIORE DI CERVIA



Pasta Margherita with Fiore di Cervia image

Behind the jubilant liquid tomato smile of pasta margherita lies an intellect of herbs and garlic. The one covering for the other is a seduction of sorts, an invitation that propriety prevents you from accepting too eagerly. Sprinkle your margherita with the crystalline sweetness of Fiore di Cervia, the fine salt from the balmy Adriatic flats south of Ravenna, and marvel as the tart-sweet play of tomato and pasta asserts itself. Ennobled by the salt's fruity warmth, the sauce is freed of its ties to the herbs that first defined it. Eyes open, head borne aloft, your margherita is as beautiful in body as in spirit.

Yield serves 4

Number Of Ingredients 8

2 small handfuls sel gris
12 ounces small pasta, such as farfalle or conchiglie
2 large ripe tomatoes (about 8 ounces each)
1 clove garlic, minced
1/2 cup chopped fresh basil leaves
3 tablespoons extra-virgin olive oil
4 two-finger pinches Fiore di Cervia salt
Freshly grated Parmigiano-Reggiano cheese to taste (optional)

Steps:

  • Bring a large pot of water to a boil over high heat. Add the sel gris and stir to dissolve. Add the pasta, stir to separate the noodles, and allow the water to return to a boil. Reduce the heat so that the water boils gently and boil until the noodles are barely tender, about 10 minutes.
  • While the pasta is cooking, remove the stem scar from the tomatoes with a small knife. Cut the tomatoes into thin slices, the slices into strips, and the strips into a fine dice. Combine the tomatoes and garlic in a pasta serving bowl.
  • When the pasta is done, drain it and shake off most of the water. Don't worry if it is still a little wet. Toss the pasta with the tomatoes, basil, and oil. Serve, then finish with the remaining salt over the top and toss. Top with freshly grated cheese, if desired.

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