Time 2h20m Yield 4 Number Of Ingredients 7 Steps:
Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
Number Of Ingredients 10 Steps:
Cut the tomatoes into cubes and leave them in a colander to naturally lose some of their water, without removing the inner flesh with the seeds. Chop the parsley and tear the basil leaves into pieces. Roughly chop the pitted olives. Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Heat the olive oil in a frying pan or skillet. Let it heat gently, over a very low heat for about a minute. Add a tablespoon of chopped parsley, 4-5 chopped basil leaves and a pinch of fennel seeds and the olives After a minute, add the chopped tomatoes to the mixture. Stir, season with salt, cover and cook slowly, over low heat for 10-15 minutes. Turn off the heat and season with a generous amount of freshly ground pepper. Add some more chopped fresh parsley and basil. Let the sauce rest while you cook the pasta. It helps to enhance the flavours! Throw the spaghetti into the boiling salted water and cook al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain it. Add the pasta to the sauce while it is still very hot. If the sauce seems dry, add some of the pasta cooking water or another couple of tablespoons of oil. If using a serving dish as I did, turn the pasta alla checca out into a serving bowl and then add the burrata. Sprinkle with more fresh parsley and basil. Serve immediately!
Time 20m Yield 2 servings. Number Of Ingredients 10 Steps:
Cook spaghetti according to package directions. Meanwhile, in a blender, combine the oil, tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper; cover and process until coarsely chopped. , Drain spaghetti and place in a bowl. Add the tomato mixture, mozzarella cheese and water; toss to coat.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Bring 4 quarts of water to a boil. Add a tablespoon of salt and the pasta. Be sure all the strands are submerged. While that cooks combine tomatoes, mozzarella and herbs. Season with salt and pepper. Heat oil in a saucepan until smoking hot. Pour over the tomato mixture. When pasta is done, drain and add to the tomato mixture. Toss until well coated. Cover bowl and let stand about 2 minutes so the cheese begins to melts.
Time 23m Yield 4 servings Number Of Ingredients 9 Steps:
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Time 23m Yield 4 servings Number Of Ingredients 9 Steps:
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Time 2h15m Yield 8 Number Of Ingredients 6 Steps:
Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt. Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours. Stir Parmesan cheese into the tomato mixture just before serving.
Time 20m Yield 6 servings Number Of Ingredients 8 Steps:
Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired. While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside. Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
- Cook the pasta until al dente.
- Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it’s faster than chopping, and your kid will likely love joining in).
- Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
- Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
- Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them. In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil. Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit – while the pasta is cooking. Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions. Cut the mozzarella cheese into 1/2 inch cubes. When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy. Drain pasta. Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary. Plate, sprinkle some parmesan cheese on top and enjoy!
Time 35m Yield 5 serving(s) Number Of Ingredients 7 Steps:
Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
Time 30m Yield 4 Number Of Ingredients 6 Steps:
Heat olive oil in a large skillet over medium heat; add guanciale (see Cook’s Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes. Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
