Best Green Fettuccine With Yellow Tomatoes And Basil Recipes

GREEN FETTUCCINE WITH YELLOW TOMATOES AND BASIL

Steps:

• Place tomatoes in a bowl and cover with boiling water. Let stand for a couple of minutes, then slip off their skins. Seed and chop the tomatoes. Pit and slice the olives.
• In a heavy skillet, soften the garlic and the shallots in the olive oil. Add the tomatoes, basil, parsley and hot red pepper. Season with salt and pepper and simmer for 10 minutes.
• Meanwhile, bring six quarts salted water to boil for the pasta.
• When the pasta is ready, drain and place it in a heated serving dish. Add the sauce, toss thoroughly, and garnish with the olives and sprigs of basil. Serve the cheese separately.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

PASTA WITH TOMATOES, GREENS AND RICOTTA

Steps:

• Bring a large pot of water to a boil for the pasta.
• Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
• Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
• Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
• Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.