Best Mediterranean Pasta With Fire Roasted Tomatoes Recipes

EASY VEGETARIAN PASTA FAGIOLI RECIPE

Steps:

• In a large boiling pot of water, cook the pasta according to package instructions. Drain well, and set aside.
• In a large dutch oven or cast iron pot, heat 2 tbsp olive oil. Saute the onions, celery and carrots on medium-high heat for 4 minutes or so until the vegetables begin to break down. Add the chopped garlic, bay leaf, and dried oregano. Cook for another 2 minutes, stirring occasionally.
• Now, add the roasted diced tomatoes, vegetable broth, cannellini beans, and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10-15 minutes.
• Bring to a medium-high heat, stir in the pasta until warmed through. Stir in the fresh basil, and remove from heat.
• Transfer to serving bowls and top with crushed red pepper (optional) and grated Parmesan cheese. Add your favorite crusty Italian bread. Enjoy!

BAKED ZITI WITH FIRE ROASTED TOMATOES

Steps:

• Heat oven to 375.
• Spray 2 quart rectangular glass baking dish.
• In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
• Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
• Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
• Bake uncovered, about 5 minutes or until cheese is melted.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
• Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
• Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
• Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
• Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
• Add pasta and remaining roasted tomatoes; toss to mix well.
• Add Italian sausage (if using); toss to mix well.
• Sprinkle with additional spiced sea salt, if desired.
• Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.

MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES

Steps:

• Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
• Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top.
• Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.

FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
• Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.