Time 22m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions; drain and set aside. While pasta is cooking, heat 2 T of the olive oil in a medium-size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant. Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil. Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.
Time 25m Yield 8 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
Time 1h Yield 7 cups Number Of Ingredients 13 Steps:
Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft. Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce. When cooled refrigerate for up to 3 days. Use sauce as desired.
Number Of Ingredients 9 Steps:
Make chile oil: Stir together 1/2 cup oil and 2 teaspoons red pepper flakes. Let stand at room temperature at least 2 hours or up to 2 days. Make sauce: Core tomatoes and tear into bite-size pieces directly into a serving bowl. Add garlic, remaining 1/2 teaspoon red pepper flakes, the oregano, basil, 1 1/2 teaspoons salt, and remaining 1/2 cup oil. Lightly crush together using a wooden spoon. Let stand at room temperature 1 to 8 hours. Bring a large pot of water to a boil; add salt to taste. Add pasta; cook until al dente. Drain. Add hot pasta to tomato mixture. Discard garlic cloves. Serve with Parmesan cheese for grating and with the chile oil for drizzling.
Time 25m Number Of Ingredients 8 Steps:
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend). Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl. Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand. Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat. While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water. Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it. At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Time 22m Yield 2 Number Of Ingredients 6 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.
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.
Time 22m Yield 1 pasta dish, 8 serving(s) Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Drain and set aside. While pasta is cooking, heat 2 tablespoons of the olive oil in a medium-size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant. Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil. Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.
Time 20m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil, and salt it. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add tomatoes and turn heat to high. Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta. Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.
Time 20m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter’s foam subsides, add the tomatoes. Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain. Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.
Time 45m Yield 2 servings. Number Of Ingredients 10 Steps:
Make a slit in each tomato. Place tomatoes in boiling water for 1 minute; drain. When cool enough to handle, remove skins and discard. Seed and chop tomatoes; set aside., Cook pasta according to package directions. Meanwhile, in a skillet, saute the green pepper, onion and garlic in oil for 2-3 minutes or until tender. Stir in the tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in basil and oregano. Drain pasta; toss with tomato mixture.
Yield 4-6 servings Number Of Ingredients 9 Steps:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes. Toss pasta with tomato sauce and basil. Top with Parmesan.
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.
Time 25m Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water. Score a shallow “x” in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes. Transfer peeled tomatoes to a food mill, and process until smooth. Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce. While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste. Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.
Time 15m Number Of Ingredients 10 Steps:
Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together. Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
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!
Time 30m Yield About 2 1/2 cups Number Of Ingredients 7 Steps:
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups. Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer. Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
