Spaghetti With Fresh Tomato And Herbs Recipes

SPAGHETTI WITH GARLIC, HERBS, AND TOMATOES

Steps:

• In a large skillet over low heat saute the garlic in the olive oil. Continue to simmer and stir for approximately 15 minutes, or until light brown. Be careful to not burn the garlic. Set pan aside to cool.
• In a large pot with boiling salted water cook spaghetti until al dente. Drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. Season with salt and ground black pepper.
• Put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.
• Transfer pasta dish to a heated serving platter. Top with grated Parmesan cheese and serve immediately.

CLASSIC TOMATO SPAGHETTI

Steps:

• Peel and finely slice the garlic and chilli (halve and deseed it first if you don't want the sauce too hot).
• Pick the basil leaves off the stalks and put to one side. Finely chop the stalks.
• Cook the spaghetti in a large pan of boiling salted water according to packet instructions.
• Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of oil. Add the garlic, chilli and basil stalks and give them a stir.
• When the garlic begins to brown slightly, add most of the basil leaves and scrunch in the tomatoes. Turn the heat up high and stir for 1 minute. Taste and season with sea salt and black pepper, if needed.
• Drain the spaghetti, reserving a mugful of cooking water, then transfer it to the pan of sauce and stir well. Add a splash of pasta cooking water to loosen, if needed, then taste and season to perfection.
• Divide the pasta between bowls, or put it on the table in a large serving dish and let everyone help themselves.
• Roughly tear over the remaining basil leaves and finely grate over the Parmesan.

SAVORY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

FRESH TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
• Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
• Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
• Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
• Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
• Add tomatoes, basil, oregano, brown sugar, salt and pepper.
• Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
• Serve over cooked pasta.

SPAGHETTI WITH ROASTED TOMATOES AND HERBS

Steps:

• Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
• Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes.
• Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

ANGEL HAIR PASTA WITH TOMATOES AND FRESH HERBS

Steps:

• Bring a large pot of water to a boil and add salt.
• In a 12-inch pan, heat olive oil reserving 1/2 tablespoon to drizzle just prior to serving, and place over medium-high heat. Add garlic and cook, stirring for 2 minutes or until light golden. Add tomatoes and salt, and cook for 3 to 4 minutes or until some moisture from fresh tomatoes begins to evaporate.
• Cook pasta in the boiling water. Following manufacturer's suggested cooking time, cook until tender but just so (al dente). Drain and reserve about 1/3 cup of the pasta water and hold the drained pasta in the colander while finishing the dish.
• To the pasta pot, add the tomatoes, basil, parsley and 1/2 of the parmesan cheese. Toss to incorporate flavors and ingredients, adding the reserved 1/3 cup pasta water.
• Drizzle with the remaining olive oil and serve immediately. Pass the remaining parmesan and freshly ground black pepper, to be added to taste.

ITALIAN SPAGHETTI SAUCE WITH FRESH HERBS

Steps:

• In a heavy 2-quart saucepan saute the garlic and onion in the oil for 2 to 3 minutes, until the onions become soft and translucent. Add the mushrooms and wine, and cook for 5 minutes over low heat. Meanwhile, in a blender or food processor puree the tomatoes with water until smooth. Add the tomatoes to the saucepan and simmer for 15 minutes over low heat. Add the red pepper, oregano, basil, marjoram, and salt, and cook for 5 more minutes.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Place the tomatoes in a large bowl and season to taste with salt and pepper. Add the garlic, balsamic vinegar and mozzarella. Drizzle with 2 tablespoons of the olive oil and toss to combine. Let sit for 15 minutes to allow the tomatoes to give off their juices, then add the basil, parsley and capers.
• Cook and drain the pasta according to package directions and transfer to a large serving bowl. Drizzle with the remaining 2 tablespoons olive oil, toss, then add the tomato-herb mixture and combine thoroughly. Taste and adjust the seasoning as needed.
• To serve, plate individual portions and sprinkle with additional parsley and basil if desired.

SAUTEED TOMATO AND HERB PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, then drain and return to pot.
• Meanwhile, in a large skillet, combine oil, tomatoes, garlic, and thyme over medium. Cook, stirring occasionally, until tomatoes are soft and skins have burst, 12 to 15 minutes.
• Add tomato mixture to pasta; toss to combine and season. Serve warm. Top with Parmesan.

PASTA WITH FRESH TOMATO-HERB SAUCE

Steps:

• Combine first 7 ingredients in large bowl. Immediately add freshly cooked pasta. Toss well. Season generously with pepper and serve immediately.

SPAGHETTI WITH FRESH HERBS

Steps:

• Bring a large saucepan of water to the boil.
• Add salt and spaghetti.
• Cook for 12-14 minutes.
• In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
• Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
• Heat olive oil in a medium saucepan over a medium heat.
• Add garlic and cook until just beginning to colour.
• Remove saucepan from heat immediately.
• With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
• When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
• Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
• Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
• Serve in bowls, drizzling over any remaining sauce.
• Top with parmesan cheese.
• Serve immediately.
• Serve as is or with a crisp green salad and a nice cold glass of dry white wine!

SPAGHETTI WITH FRESH TOMATO AND HERBS

Steps:

• Bring a large pot of salted water to the boil. Drop in the tomatoes, cook for 15 seconds, and then transfer them to a large bowl of cool water. Slip off the skins and cut them in half through the middle. Poke out the seeds with your finger, and roughly dice the flesh. Warm a large ceramic or glass mixing bowl by rinsing it with hot water. Toss the tomatoes in the bowl with the olive oil, mixed herbs, parsley, and ricotta cheese.
• Bring the large pot of water back to a rolling boil, add the spaghetti, and cook until tender but still firm. Drain and add it immediately to the tomato mixture in the bowl. Sprinkle with the Parmigiano. Toss with tongs or two wooden spoons until the pasta is evenly coated. Add salt and freshly ground pepper to taste. Pass extra Parmigiano cheese at the table.