ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
- To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.
ZUCCHINI SPAGHETTI WITH SUN GOLD TOMATO SAUCE RECIPE - (5/5)
Provided by á-726
Number Of Ingredients 10
Steps:
- To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin strips. Set the noodles aside in a large bowl while you make the sauce. To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic, red chili flakes, star anise, and thyme, and cook until fragrant, about 1 minute. Add the tomatoes, 1/2 teaspoon salt, pepper, and vinegar and stir gently to combine. Cook the sauce, stirring occasionally until the tomatoes have released their juices, about 8 minutes. Discard the star anise and thyme sprigs, and add the zucchini noodles and remaining salt. Toss gently to coat the noodles with the sauce and cook for another 2 minutes to warm the noodles.
SPAGHETTI WITH SUN GOLD TOMATO SAUCE
Provided by Michael Anthony
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Dinner Summer Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
- Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
- DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.
CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
PASTA WITH SUN GOLD TOMATOES
Provided by Mario Batali
Categories Pasta Tomato Christmas Picnic Vegetarian Quick & Easy High Fiber Dinner Lunch Summer Anniversary Birthday Family Reunion Shower Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
- Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
- Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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