Best Tomato Garden Pasta Recipes

TOMATO GARDEN PASTA

Steps:

• Cook pasta according to package directions, adding beans during the last 5-6 minutes., Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

PENNE PASTA WITH DICED TOMATO AND FRESH RICOTTA CHEESE (OLIVE GARDEN) RECIPE

Steps:

• Prep Time: 15 minutes Cook Time: 30 minutes CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water. REMOVE core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic. BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper. TOSS tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend. ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.

FRESH-FROM-THE-GARDEN TOMATO PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook onions, garlic and dressing in large skillet on medium-high heat 2 min. or until onions are tender, stirring occasionally. Stir in tomatoes; cook 2 min.
• Drain pasta. Add vegetable mixture and remaining ingredients; mix lightly.

WAGYU HOT ITALIAN SAUSAGE & GARDEN TOMATO PASTA

Steps:

• PREPARING THE GARDEN TOMATO SAUCE: Preheat the oven to 425°F. Score the large garden tomatoes through the top/core, making an "x" through the skin of the tomato. Place the tomatoes on a baking sheet lined with parchment paper. Add the sweet onion pieces, smashed garlic cloves, and sprigs of fresh oregano to the baking sheet. Drizzle some olive oil over the tomatoes. Sprinkle the red pepper flakes over the tray, and season everything with kosher salt and freshly ground black pepper. Place the baking sheet in the preheated oven. Roast for about 35 minutes until the tomatoes are just beginning to char on the bottom. Make sure to rotate the tray half way through the cooking process. Remove the tray from the oven, and let the tomatoes cool. Peel off the tomato skins with a paring knife. Remove the oregano sprigs from the tray, and run the peeled tomatoes and garlic mixture through a food mill. Season to taste with kosher salt and freshly ground black pepper. Transfer the tomato and garlic mixture to a stainless steel pan on the stove. Cook on low for 45 minutes, while stirring occasionally. Add in the chiffonade basil, and season to taste with kosher salt and freshly ground black pepper. Set aside.
• PREPARING THE FULLBLOOD WAGYU HOT ITALIAN SAUSAGE, ONIONS, AND TOMATOES: Heat a large stainless steel sauté pan with a small amount of grapeseed oil. Once hot, add the Fullblood Wagyu ground hot Italian sausage in chunks. While the hot Italian sausage is browning, break up the large pieces with a wooden spoon. Once the Wagyu sausage is cooked, remove it with a slotted spoon and place it on a plate. Set the meat aside. Leave the Wagyu fat in the pan on the heat. Add the julienned sweet onions and kosher salt to the pan. Start to caramelize the onions. Once the onions start to brown, add the sherry cooking wine. With the wooden spoon, scrape the bottom of the pan to get up any of the delicious bits. Cook the onions for 10 minutes longer or until all of the wine is absorbed and the onions are caramelized. Take the pan off the heat, and add the freshly ground black pepper and cherry tomatoes to the pan. Add the Fullblood Wagyu hot Italian sausage back to the pan. This is your hot Italian sausage and tomato mixture.
• PREPARING THE PASTA: Cook the dry cavatappi pasta to al dente according to the package instructions (usually takes 9-12 minutes to cook/boil in salted water).
• FINAL STEPS: Toss the cooked pasta with the warm garden tomato sauce. Season to taste with kosher salt and freshly ground black pepper. Portion the pasta onto plates, and top with the Fullblood Wagyu hot Italian sausage and tomato mixture. Garnish with chiffonade basil leaves, and serve warm. Enjoy!