Pomodoro Salad Recipes

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BASIC PARMESAN POMODORO



Basic Parmesan Pomodoro image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1/3 cup plus 2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and smashed
3 large, full stems basil
Three 14-ounce cans peeled cherry tomatoes
1 carrot, peeled and halved
8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
1 pound penne rigate pasta
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 to 4 tablespoons butter

Steps:

  • Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
  • Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
  • Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

TOMATO SALAD ( INSALATA POMODORO)



Tomato Salad ( Insalata Pomodoro) image

This salad is for when you have an abundance of fresh tomatoes. It says "summer" is here. Only use fresh tomatoes. DELICIOUS!!!

Provided by Pat McCardle

Categories     Vegetable

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

3 large tomatoes
1/4 cup olive oil
1 -2 garlic clove, crushed
1/8 teaspoon dried basil
1/8 teaspoon oregano or 1/4 teaspoon italian seasoning
salt and pepper

Steps:

  • In a bowl put oil and seasonings.
  • Add tomatoes, either sliced or in small chunks.
  • Use salt and pepper to taste, and mix well.
  • Let marinate at room temperature at least an hour, for a few hours in the refrigerator.
  • Italian or French bread or crusty rolls are a must to accompany this salad.

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