RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
- Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
- Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.
WHITE BEANS WITH RIGATONI
"My husband and I are fans of canned beans...especially when they're combined with pasta," shares Carol Gaus of Itasca, Illinois. "This quick-to-fix recipe makes a wonderful after-work meal served with whole wheat rolls and a salad with light vinaigrette dressing."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender., Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 319 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 537mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 8g fiber), Protein 14g protein.
BAKED RIGATONI WITH ROASTED EGGPLANT AND TOMATO
Steps:
- Preheat oven to 300 degrees F.
- Prepare oven-dried tomatoes:
- Skin the tomatoes by placing them in boiling water for 30 seconds and then plunging them right away in ice water. This will help you remove the skin without cooking the tomatoes. Using a paring knife, peel the skin off the tomatoes and then cut them in 1/2 lengthwise. Place the tomatoes in a bowl, sprinkle with alt and add the thyme and 2 ounces of olive oil. Arrange the tomatoes with the thyme sprigs on a non-reactive baking pan. Leave enough space around the tomato halves so they don't touch, allowing air to circulate and dry them out. Put them in a 300 degree F oven to dry for 2 hours.
- Prepare the garlic:
- Place the garlic cloves in a small pot and cover with 2 cups of olive oil. Simmer very slowly for 40 minutes, until the garlic is soft. Remove them from the oil and set aside at room temperature.
- Preheat oven to 375 degrees F.
- Prepare the eggplant:
- Slice the eggplant into 1-inch rounds. Put them in a bowl and sprinkle generously with salt. Drizzle olive oil over them and toss. Arrange the rounds on a baking pan, leaving enough space between each slice so that they cook evenly. Bake until they are soft and slightly brown, about 30 minutes.
- Prepare the pasta:
- In a large pot, bring to a boil 4 quarts of salted water. Add the rigatoni and cook until "al dente" or even slightly undercooked, about 6 to 8 minutes. Since the pasta will be cooked in the oven, it's important not to overcook the pasta in the boiling water. Drain the pasta in a colander and toss with a little olive oil to prevent them from sticking. Set aside.
- Assemble and bake dish:
- Raise oven temperature to 425 degrees F.
- In a large bowl, combine the pasta, eggplant, tomato, garlic, scallion and basil and mix well. Add the ricotta and toss gently so that the ingredients are distributed among the pasta but that the ricotta is not completely mixed through. The idea here is to have distinct and differing flavors, so it is important that the ricotta be spread in roughly tablespoon size pieces. Season, if necessary, with salt and freshly ground black pepper.
- Transfer to a large greased earthenware or glass baking dish. Sprinkle with Parmesan and bake in the oven until the pasta is brown and crisp on top, about 10 to 15 minutes.
ROASTED BEANS AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
- Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.
RIGATONI WITH ROASTED TOMATOES AND BEANS
A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.
Provided by MsEarlene
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
- Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
- Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
- At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g
RIGATONI WITH WHITE BEANS AND TOMATOES
Make and share this Rigatoni with White Beans and Tomatoes recipe from Food.com.
Provided by tamibic
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak the beans overnight.
- cook beans for 1 1/2 hours until most of the liquid is obsorbed.
- I large shallow pan heat oil and cook garlic 2 minutes, add tomatoes and basil and season with salt and pepper to taste and add beans.
- Cover and simmer 20 minutes.
- Meanwhile cook pasta, drain and add to tomato/bean mixture-- toss to coat.
Nutrition Facts : Calories 473.1, Fat 17.2, SaturatedFat 2.8, Cholesterol 63.8, Sodium 23.2, Carbohydrate 66.1, Fiber 5.6, Sugar 4, Protein 14.7
RIGATONI AND TOMATOES
Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 11
Steps:
- Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg
RIGATONI WITH TOMATOES AND MOZZARELLA
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
- In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
- Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.
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