LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
- Bring a pot of well-salted water to a boil and cook pasta.
- Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
- When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams
MARINATED CHERRY TOMATO PASTA
This cherry tomato pasta is everything we love about summer food: hardly any cooking, fresh ingredients, and vibrant flavor.
Provided by The Giadzy Kitchen
Categories Main Course pasta
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- To a large bowl, add the cherry tomatoes, olive oil, shallots, garlic, lemon zest, lemon juice, kosher salt and pepper flakes. Mix together until the tomatoes and shallots are coated in the marinade.
- Cover the bowl and set aside at room temperature for 2-4 hours.
- Cook the spaghetti to al dente according to package instructions. Add the spaghetti to the bowl with the marinated tomato mixture, and toss to evenly coat. Add the fresh basil and shaved Parmesan and toss until mixed. Serve warm, room temperature or cold.
Nutrition Facts : ServingSize 6, Calories 559
PASTA WITH MARINATED TOMATOES
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
- Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
- Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.
CREAMY LEMON PASTA WITH LOBSTER
Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it's rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!
Provided by Molly | Spices in My DNA
Categories Main Main Course Pasta
Number Of Ingredients 17
Steps:
- Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
- Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
- Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
- Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.
- Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.
PASTA WITH MARINATED TOMATOES AND LOBSTER
Chunks of succulent lobster meld with heirloom cherry tomatoes and basil, making an otherwise familiar mix of late-summer flavors seem revelatory. A dollop of peppered mascarpone cheese provides a lavish finish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
- Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
- Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.
PASTA WITH MARINATED TOMATOES AND MOZZARELLA
Pasta With Marinated Tomatoes and Mozzarella
Provided by Kate Merker
Time 25m
Number Of Ingredients 7
Steps:
- In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 ½ teaspoons salt, and ¾ teaspoon pepper.
- Set aside and let marinate at room temperature for at least 10 minutes.
- Meanwhile, cook the pasta according to the package directions.
- Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.
Nutrition Facts : Calories 688 kcal, Carbohydrate 95 g, Cholesterol 40 mg, Protein 26 g, SaturatedFat 9 g, Sodium 891 mg, Sugar 6 g, Fat 21 g, UnsaturatedFat 0 g
PASTA WITH MARINATED TOMATOES
If there's one thing we're happy to be drowning in come summertime, it's tomatoes. Fresh from the farmers' market or juicy and on sale from our local supermarket, we don't discriminate-and our summer dishes are all the better for it. A marinade is one of the easiest ways to infuse your seasonal bounty with even more flavor. Bathing your tomatoes in a vinaigrette at room temperature for even just 20 minutes lets them release their juices, absorb an assortment of marinade flavors, and break down a bit to become more tender. Then the creativity kicks in. Once marinated, tomatoes are an instant upgrade to any recipe you please, and they make an especially nice swap for a jarred sauce in summertime pasta. Tangy tomatoes play nicely with penne in this seasonal pasta that's quick enough for any busy cook. Our Pasta with Marinated Tomatoes will fill your table with a colorful bowl of pasta in under 30 minutes. Pulse one-fourth of your produce into a soft base to allow the marinated tomato flavor to nestle inside the nooks and carnies of your penne. It'll help make sure your pasta is coated and the marinated zest makes it into each bite. From there, all you need is fresh basil, mozzarella cheese, and your remaining, in-tact tomatoes to toss together an eye-catching, seasonal supper. Serve alongside a simple salad and some homemade garlic bread, and you can be sure the whole family will be happy (and asking for seconds).
Provided by Southern Living Test Kitchen
Categories Pasta Side Dishes
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Cook penne pasta according to package directions; drain.
- Place 1/4 of Marinated Tomatoes with marinade in a blender; pulse until tomatoes are very finely chopped, 3 to 4 times.
- Coarsely chop remaining Marinated Tomatoes, reserving marinade.
- Combine finely and coarsely chopped tomatoes and reserved marinade with hot cooked pasta, and toss to coat. Stir in chopped fresh basil and torn fresh mozzarella cheese.
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- In a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lobster (or shrimp, if using) to the pan, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned and almost cooked through, about 4 minutes. Transfer the lobster to a plate.
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