23
May
Tomato Basil Mozzarella Spaghetti Recipe. For the Pasta Salad.
Pour boiling water over the tomatoes.
Tomato basil mozzarella pasta. In 12-inch skillet heat oil over medium heat. Add onion and garlic. Cook 3 to 4 minutes stirring frequently until onion is crisp-tender.
Simmer uncovered 20 to 25 minutes stirring occasionally until thickened. In a large bowl combine the cheese oil garlic salt and pepper. Let stand at room temperature for 1 hour.
Meanwhile cook linguine according to package directions. Drain and rinse in cold water. Add to cheese mixture.
Stir in basil and tomatoes. Bring 4 quarts water to boil in large pot. Meanwhile heat 2 tablespoons oil garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown about 2 minutes.
Stir in crushed and diced tomatoes bring to simmer and cook until slightly thickened 15-20 minutes. Stir in 3 tablespoons basil. Mix tomatoes mozzarella oil and vinegar in medium bowl.
Season with salt and pepper. Let stand 1 hour at room temperature. Instructions Cook the pasta al dente.
Drain reserving about half ½ cup of the pasta cooking water. Using a sharp knife slice a shallow X into the bottom of the tomato. Pour boiling water over the tomatoes.
Drop the penne into the boiling water and cook for 13 minutes or until al dente. Drain well return to the pan and stir in the tomato sauce diced mozzarella and basil leaves. For the Pasta Salad.
1 pound farfalle pasta 1 pint cherry tomatoes 12 cup thinly sliced red onion 1 12 ounce container marinated mozzarella balls removed from oil 2 ounces fresh basil thinly sliced 1 really big handful. This Tomato Basil Mozzarella Spaghetti is one of my absolute favourite pasta recipesIts so simple tastes amazing and makes the perfect weeknight dinner. Tomato Basil Mozzarella Spaghetti Recipe.
Ingredients 1 garlic clove halved 2 pounds tomatoes chopped 8 ounces fresh mozzarella cut or torn into 12 pieces 12 cup coarsely chopped fresh basil 12 cup extra-virgin olive oil Kosher salt freshly ground pepper 1 pound medium shell-shaped or other short pasta. Bring a large pot of water to a boil. Add salt then pasta stir occasionally.
Chop tomatoes and mozzarella and thinly slice garlic if used Once pasta is nearly cooked remove from stove save 14 c pasta water drain pasta. Rub the inside of a medium bowl with garlic. Combine tomatoes mozzarella basil and oil in bowl.
Season with salt and pepper and toss to combine. Stir in the tomatoes salt sugar basil leaves pasta. Bring to a boil then cover and turn heat down to medium low.
Allow pasta to gently simmer for 10-12 minutes stirring twice. While the pasta and tomatoes are cooking cut the mozzarella into small ¼-inch dice. When the pasta is done drain well and toss with the tomato sauce.
Add the diced mozzarella. 12 box of any small pasta such as shells penne and so on whole-wheat blend or plain 1 pint very sweet cherry tomatoes cut in half. 12 cup fresh basil torn or sliced into ribbons.
1 cup mini mozzarella balls or bocconcini cut in half. 3-4 tablespoons extra virgin olive oil. 1 teaspoon salt or more to taste.
Caprese pasta takes the triad of Caprese saladtomatoes basil and mozzarellaand puts it to work with some pasta for a super easy and refreshing summer pasta. Ingredients 1 pound tomatoes fresh supremely ripe. Add the cherry tomatoes and cook for about five minutes or until they start to break down and release their juice.
When the pasta is cooked drain add to the tomatoes and toss together. Using a fine mesh sieve strain the tomatoes over the sauté pan so the tomato juice flows directly into the sauté pan. You want to add all the tomato juice to the garlic cooking in.