PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
- Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
- Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
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.
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
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;
BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
PENNE PASTA WITH GINGER AND BASIL
Provided by Pierre Franey
Categories lunch, one pot, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring enough water with salt to a boil and add the penne. Stir, bring to a boil again, stirring. Cook 10 to 12 minutes or until the pasta is al dente. Drain and reserve 1/4 cup of the cooking liquid.
- In the same saucepan, melt 1 tablespoon of the butter. Add the ginger, shallots and garlic. Cook briefly until wilted. Add the pasta, the reserved cooking liquid, remaining butter, pepper flakes, Parmesan, salt, pepper and basil. Toss well and serve
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 190 milligrams, Sugar 2 grams, TransFat 0 grams
PENNE WITH BASIL-SEAFOOD SAUCE
Provided by Nicholas Puniello
Categories Pasta Sauté Basil Scallop Shrimp Bon Appétit Boston Massachusetts
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.
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