Time 4h20m Yield 6 servings Number Of Ingredients 9 Steps:
Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Time 35m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente. In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
Time 45m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the arugula, basil and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away. Copyright 2016 Television Food Network, G.P. All rights reserved
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet. Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside. Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl. Place tomatoes in a bowl; season with sea salt and black pepper. Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes. Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat. Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix. Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
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 20m Yield 4 servings, 1-1/2 cups each Number Of Ingredients 8 Steps:
Cook spaghetti as directed on package, omitting salt. Meanwhile, toss tomatoes, onions and parsley in large serving bowl. Drain spaghetti. Add to vegetables with dressing and garlic salt; toss to coat. Top with cheese and bacon just before serving.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Fill a large bowl with ice and cold water. Cut a small “x” into the bottom of each tomato. Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop. Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar. Drain penne and mix with sauce.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a bowl. Combine cooked pasta with crumbled bacon, grape tomatoes, feta cheese, pine nuts, and basil in a large serving dish. Combine Parmesan cheese, olive oil, garlic, and lemon juice in a food processor. Blend until smooth. Pour into pasta salad and mix to combine.
Time 40m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a bowl. Combine cooked pasta with crumbled bacon, grape tomatoes, feta cheese, pine nuts, and basil in a large serving dish. Combine Parmesan cheese, olive oil, garlic, and lemon juice in a food processor. Blend until smooth. Pour into pasta salad and mix to combine.
