Best Squished Tomato Pasta Sauce Recipes

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PASTA WITH WINTER SQUASH AND TOMATOES



Pasta With Winter Squash and Tomatoes image

If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/4 cup sliced shallots
1/4 teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
1/2 pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
  • When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 821 milligrams, Sugar 9 grams

TOMATO AND SUMMER SQUASH SAUCE ON PASTA



Tomato and Summer Squash Sauce on Pasta image

Light and fresh, this is a superb vegetable-packed summertime dinner. The mixture of summer squash, tomatoes, and other fresh chopped veggies is quite tasty. The balance of seasonings is just right. While the mixture simmers, the flavors marry together wonderfully. A delicious and easy meal to prepare with ingredients from the...

Provided by Millie Johnson

Categories     Pasta Sides

Time 45m

Number Of Ingredients 15

3 c tomatoes diced (or 1 large can diced) with juice
1 bell pepper, diced
1 small onion, diced
1 medium yellow summer squash, diced
2 clove garlic, fine diced
1 large bay leaf
1 tsp Italian seasoning, dried
1/2 tsp oregano, dried
1/4 - 1/2 tsp crushed red pepper
1/8 tsp celery seed
1 jar(s) sliced mushrooms, drained (6 oz)
1/2 tsp parsley
3 - 4 Tbsp olive oil
salt & pepper, to taste
1/2 lb pasta shells, cooked and drained

Steps:

  • 1. Heat a large skillet until hot. Add olive oil.
  • 2. Then add diced onions and peppers. Sautee 2-3 minutes.
  • 3. Next, add garlic, diced squash, Italian seasonings, oregano, bay leaf, celery seed, crushed red pepper, salt, and pepper. Sautee 5-7 minutes until squash is tender.
  • 4. Add mushrooms; stir for a minute.
  • 5. Then add in tomatoes and juice.
  • 6. Bring to a boil, taste to see if you need more salt or pepper, then cover and reduce heat. Simmer 20 minutes.
  • 7. Add in a little of the pasta water and parsley. Bring to boil, stirring uncovered for 2-3 minutes.
  • 8. Toss with a hearty pasta like shells, penne, or ziti.
  • 9. Top with fresh grated Parmesan, if desired.

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