PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
SPAGHETTI WITH ROASTED RED PEPPER SAUCE
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
SPAGHETTI WITH FRESH TOMATO SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, garlic, cherry tomato, salt, pepper, white wine, parmesan cheese, fresh basil
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
- While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
- Cook tomatoes down for 5 minutes until they soften and release some of their juices.
- Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
- Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
- Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
- Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
- Top off with extra parmesan and basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 95 grams, Fat 14 grams, Fiber 5 grams, Protein 24 grams, Sugar 6 grams
SPAGHETTI WITH FRESH-TOMATO SAUCE AND SERRANO PEPPERS
This fiery pasta recipe from chef Alain Allegretti gets its heat from the serrano pepper, a small chile that is about twice as hot as a jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 24
Steps:
- Make the tomato sauce: Heat olive oil in a medium Dutch oven over medium-high heat. Add onion, garlic, and chile; cook, stirring, until soft and translucent. Add tomato paste and cook, stirring, about 5 minutes.
- Add beefsteak and plum tomatoes to Dutch oven. Wrap thyme, parsley, basil, and herbs de Provence in a piece of cheesecloth, using kitchen twine to enclose. Add to saucepan and season with salt. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, about 3 hours. Remove cheesecloth packet and discard. Using an immersion or standard blender, blend sauce until smooth. Strain sauce through a fine mesh strainer and return to Dutch oven; set aside.
- Make the confit: Preheat oven to 150 degrees. Fit a rimmed baking sheet with a rack and set aside.
- Place cherry tomatoes in a large bowl and add garlic, thyme, and olive oil; season with salt and pepper and toss to combine. Evenly spread tomatoes on prepared baking sheet and transfer to oven; bake for 3 hours.
- To serve: Bring a large pot of water to a boil over high heat. Add sea salt and return to a boil. Add pasta and cook, according to package directions, until al dente; drain.
- Meanwhile, place tomato sauce over medium heat and add chile, cheese, and tomato confit; season with cracked black pepper and fleur de sel. Stir to combine. Stir in pasta to coat with sauce and evenly divide between 4 serving plates. Top with basil and serve immediately.
SERRANO HOT SAUCE
This hot but flavorful hot sauce was made due to the large harvest of serrano peppers from my garden.
Provided by Jon Rachiele
Categories Side Dish Sauces and Condiments Recipes
Time P1DT21m
Yield 100
Number Of Ingredients 4
Steps:
- Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
- Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
- Strain sauce through a fine-mesh strainer; store in the refrigerator.
Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 86.4 mg
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
SPAGHETTI WITH TOMATO SAUCE
Making your own tomato sauce is ridiculously easy, and there are few things as comforting as a bowl of pasta with classic sauce.
Provided by Katie Workman
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and sauté for 2 more minutes, until you can really smell the garlic, and it starts to turn golden. Add the tomatoes, tomato paste, salt and pepper, oregano, basil, and red pepper flakes if using (you can also add those to portions of the sauce at the end for those who like it hot). Bring to a simmer, lower the heat to medium-low, and simmer gently for about 20 minutes (it can simmer for much longer, if you want; it will just get even richer and more concentrated). Taste and adjust the seasonings as needed.
- Meanwhile, bring a large pot of water to a boil over high heat, add a couple tablespoons of salt, and allow the water to return to a boil. Cook the pasta according to the package directions.
- Drain the pasta, return it to the pot and pour about half the sauce over, more of less according to how saucy you like it, stirring to combine. Transfer to a serving bowl or serve into individual bowls, topping each portion with Parmesan, fresh basil, and red pepper flakes as desired (or pass the toppings in small bowls at the table).
Nutrition Facts : Calories 443 kcal, Carbohydrate 79 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 8 g, Sugar 15 g, ServingSize 1 serving
SPAGHETTI WITH FRESH TOMATO SAUCE
When my mom made this spaghetti sauce, the house would smell so good that I'd open the windows to torture the neighbors. It even tastes wonderful the next day, when the flavors have really melded. -Vera Schulze, Holbrook, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 5g fiber), Protein 10g protein.
SPAGHETTI WITH FRESH TOMATO SAUCE
This very basic recipe is popular throughout Italy. Although any purchased spaghetti will do, this dish becomes special enough for company if you use artisanal pasta, preferably imported from Italy. This makes a wonderful first course. (In every Italian household, there is always a pasta course!) Note: To peel tomatoes, core and cut a small X through the skin on the bottom of tomatoes with a sharp knife. Place them in boiling water for about 30 seconds or just until skins begin to peel back. Quickly remove tomatoes from pan, and plunge them into ice water. Drain and remove skins.
Provided by JackieOhNo
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes.
- Heat 2 T. oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 t. salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
- Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
- Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.
Nutrition Facts : Calories 471.6, Fat 13.8, SaturatedFat 3, Cholesterol 5.4, Sodium 3930.8, Carbohydrate 71.4, Fiber 4.9, Sugar 6, Protein 15.7
PASTA WITH FRESH TOMATO SAUCE
To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish.
Provided by Adam Dolge
Categories Healthy Pasta and Noodle Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor. Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.
- Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 48.8 g, Fat 5.6 g, Fiber 7.2 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 475.9 mg, Sugar 4.4 g
EASY PASTA WITH BELL-PEPPER AND TOMATOES
This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
- Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
- Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
- If you like it crispier, saute only for a couple of minutes.
- Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6
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- Roast the Peppers. Preheat oven to 400 degrees or set it to broil. Slice the poblano peppers and jalapeno peppers in half lengthwise and remove the innards, if desired. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 15-20 minutes, until the skins are blackened and blistered. You might need a bit longer, depending on your oven.
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