Pasta With Marinated Tomatoes And Lobster Recipes

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LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL



Lobster Pasta With Yellow Tomatoes and Basil image

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

4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped

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



Marinated Cherry Tomato Pasta image

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

3 pints cherry tomatoes, (halved)
1/2 cup extra-virgin olive oil
2 large shallots, (sliced thin)
2 garlic cloves, (minced)
2 teaspoons lemon zest, (from 2 lemons)
1/3 cup lemon juice, (from 2 large lemons)
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 pound dried spaghetti, such as Setaro
1 heaping cup fresh basil, (torn)
1 cup shaved Parmesan cheese

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



Pasta with Marinated Tomatoes image

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

2 ripe tomatoes, seeded and coarsely chopped
4 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 clove garlic, minced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 pound garganelle or penne pasta
1 cup fresh basil leaves, loosely packed

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 image

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

2 cups dry white wine (like a Chardonnay)
3-4 sprigs fresh thyme
3 (5 ounce) lobster tails
10 ounces fettuccine (about 2/3 of a box)
1 tablespoon olive oil
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped
1 cup heavy cream
2 tablespoons salted butter
zest of 1 lemon, plus more for serving
1/3 cup grated parmesan cheese
1/4 teaspoon salt, plus more to taste
freshly cracked black pepper, to taste
1/4-1/3 cup reserved pasta water
juice of 1/2 a lemon
fresh basil leaves, for serving
lemon wedges, for serving

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



Pasta with Marinated Tomatoes and Lobster image

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

1/2 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
1 pound cooked lobster meat (from one 2-pound lobster), cut into bite-size pieces
1 1/2 pounds golden and red heirloom cherry tomatoes, halved or quartered
3 tablespoons salt-packed capers, rinsed and coarsely chopped
3/4 cup torn fresh basil
Coarse salt
1 pound dried pennoni giganti, rigatoni, or other short tube-shaped pasta
1/2 cup mascarpone cheese
1/4 teaspoon freshly ground pepper

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 image

Pasta With Marinated Tomatoes and Mozzarella

Provided by Kate Merker

Time 25m

Number Of Ingredients 7

1.5 pounds beefsteak tomatoes, diced
0.5 small sweet onion, roughly chopped
2 tablespoons extra-virgin olive oil
8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
kosher salt and black pepper
1 pound dried fettuccine
0.5 cup fresh basil, torn

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



Pasta with Marinated Tomatoes image

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

8 ounces penne pasta
Marinated Tomatoes
1 cup chopped fresh basil, loosely packed
8 ounces torn fresh mozzarella cheese

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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