Penne Wtomatoes Basil Bobby Flay Recipes

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO

Steps:

• For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
• For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
• Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
• Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE

Steps:

• Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

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 WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE W/TOMATOES & BASIL - BOBBY FLAY

Steps:

• 1. Put a pot of water up to boil for pasta - add kosher salt cook until 1 or 2 minutes before pkg directions (al dente)
• 2. Cook onion & garlic in canola oil. Add can of plum tomatoes and break them up...then add salt, pepper, cheese, parsley, basil leaves (torn) & the red chile flakes (optional)...simmer sauce about 15 min.
• 3. Drain cooked pasta, then add into the sauce in pan....mix pasta with the sauce....drizzle with a bit of olive oil....add fresh ricotta for garnish if desired

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

PENNE WITH TOMATOES BASIL AND GARLIC

Steps:

• Cook the penne in boiling salted water and drain when al dente.
• Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.