Tomatoandmozzarellapasta Recipes

PASTA WITH TOMATO AND MOZZARELLA

Pasta With Tomato and Mozzarella image

Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.

Provided by AaliyahsAaronsMum

Categories Low Cholesterol

Time 2h

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

350 g penne pasta
150 g mozzarella cheese, chopped into 2cm cubes
basil leaves, to garnish
grated parmesan cheese, to serve (optional)
1 1/4 kg fresh ripe tomatoes
1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, crushed
12 large fresh basil leaves
salt & freshly ground black pepper

Steps:

First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
Reserve 3 tomatoes for later and roughly chop the rest.
Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
Cook the pasta as per the package instructions.
When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36

TOMATO AND MOZZARELLA PASTA

Tomato and Mozzarella Pasta image

Make and share this Tomato and Mozzarella Pasta recipe from Food.com.

Provided by ellie_

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb grape tomatoes, halved
4 ounces bocconcini, halved (small mozzarella balls)
1/2 cup basil, torn
1/4 cup red wine vinegar
1 1/2 tablespoons olive oil
1/2 lb rigatoni pasta
1 cup chicken, cooked and shredded

Steps:

In a serving bowl mix together first 5 ingredients (tomatoes - oil). Let stand 10 minutes.
Cook pasta according to package directions. Drain.
Add pasta and chicken to the tomato mixture, tossing.
Season with salt and pepper and top with basil, if desired.

Nutrition Facts : Calories 248.9, Fat 9.5, SaturatedFat 3.4, Cholesterol 46.9, Sodium 131.5, Carbohydrate 30.6, Fiber 2.2, Sugar 2.9, Protein 10.4

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