CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by Julian
Categories Main Dish Recipes Pasta
Time 51m
Yield 6
Number Of Ingredients 13
Steps:
- 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. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g
PENNE WITH TOMATOES BASIL AND GARLIC
Provided by Moira Hodgson
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the penne in boiling salted water and drain when al dente.
- Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 90 grams, Fat 9 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 6 grams
TOMATO BASIL PENNE PASTA
A Mediterranean-style family staple.
Provided by Elisa Stamm
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
- Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.
Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g
PENNE WITH TOMATOES AND BASIL
Steps:
- Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
- Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
- Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
- Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.
AMAZING TOMATO AND BASIL PENNE WITH ITALIAN SAUSAGE
Make and share this Amazing Tomato and Basil Penne With Italian Sausage recipe from Food.com.
Provided by Lab Chef
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta, per package instructions. It should be done about the same time the sauce is finished.
- In a large 12 inch skillet on medium high add the oil and sausage. Cook until browned and crumbled.
- Add the onion and cook until translucent 3-4 minutes.
- Add the Garlic and cook for about 1 minute.
- Add the chopped tomato and cook for 2-3 minutes.
- Add the chicken stock and cook until reduced by at least half.
- Add the heavy cream and cook until the sauce is thick and creamy.
- Add the basil and cook for no more than 1 minute.
- If the sauce has become too thick add about 1/4 cup of the pasta water. Add the cooked pasta and cook for about 2 minutes mixing frequently until all the sauce has been absorbed by the pasta. Season with salt and pepper to taste.
- Serve topped with some grated Parmesan cheese (optional). enjoy.
Nutrition Facts : Calories 714.6, Fat 39.6, SaturatedFat 17.1, Cholesterol 98.4, Sodium 976.1, Carbohydrate 69, Fiber 9.2, Sugar 2.8, Protein 22.3
BASIL LOVERS TOMATO CREAM PENNE
Make and share this Basil Lovers Tomato Cream Penne recipe from Food.com.
Provided by Jill4man
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Penne as directed, drain and return to pot.
- While Pasta cooks, heat pancetta in large skillet over medium heat for 6 minutes, stirring occasionally. Remove pancetta from skillet and set aside. Heat oil in same skillet; saute garlic for 30 seconds.
- Stir in Marinara and wine; bring to boil. Simmer 4 minutes over low heat. Remove from heat; stir in half and half, then 1/2 cup basil, salt and pepper.
- Add sauce to Penne; toss. Transfer into platter and top with pancetta and remaining basil.
Nutrition Facts : Calories 656.7, Fat 14.2, SaturatedFat 3.6, Cholesterol 11.2, Sodium 1140.6, Carbohydrate 116.3, Fiber 14, Sugar 18.4, Protein 13.9
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