Penne Pasta With Fresh Arugula Tomato And Mozzarella Recipes

PENNE WITH TOMATO, MOZZARELLA & ARUGULA PASTA

Steps:

• Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
• Chop tomatoes and toss with salt.
• Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
• Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
• While pasta is cooking, cut mozzarella into small pieces.
• Mix all ingredients with hot cooked pasta.
• Sprinkle with remaining arugula and red pepper flakes.

PENNE WITH ARUGULA AND TOMATOES

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion and sauté until tender, about 5 minutes.
• Add garlic and sauté 1 minute.
• Add tomatoes, herbs and sugar.
• Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
• Season to taste with salt and pepper.
• (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Add arugula and cook until wilted, about 1 minute.
• Drain.
• Return pasta and arugula to pot.
• Add sauce and toss to coat.
• Season to taste with salt and pepper.
• Divide pasta among plates.
• Sprinkle with cheese and serve.

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA

Steps:

• Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
• Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PENNE PASTA WITH FRESH ARUGULA, TOMATO AND MOZZARELLA

Steps:

• 1. Cook the pasta. Drain. Set aside
• 2. Put the tomatoes, arugula, basil, mozzarella, olive oil, salt and red pepper in a large bowl.
• 3. When the pasta is ready toss it with tomato mixture and serve.

PENNE WITH WILTED ARUGULA, RADICCHIO, AND SMOKED MOZZARELLA

Steps:

• Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
• While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
• Reserve 1/2 cup cooking water and drain pasta in a colander.
• Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
• Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
• Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
• Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

BALSAMIC-TOSSED PASTA WITH FRESH TOMATO, ARUGULA AND MOZZARELLA

Steps:

• Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.

PENNE WITH ARUGULA AND TOMATOES

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.