Best 4 Easy Olive Oil Tomato And Basil Pasta Recipes
Indulge in a culinary journey with our delectable Olive Oil, Tomato, and Basil Pasta, a symphony of flavors that will tantalize your taste buds. This classic Italian dish is crafted with the finest ingredients, including succulent tomatoes, aromatic basil, and extra virgin olive oil, resulting in a vibrant and flavorful masterpiece.
In this article, we present a collection of recipes that showcase the versatility of this timeless pasta dish. From a traditional preparation to innovative variations, we have curated a selection that caters to every palate. Whether you prefer a quick and easy weeknight meal or an impressive dinner party entrée, our recipes will guide you through the process of creating a perfect Olive Oil, Tomato, and Basil Pasta every time.
Discover the simplicity of our basic recipe, which captures the essence of this classic dish with a handful of fresh ingredients. For a more robust flavor, explore our sun-dried tomato and spinach variation, where sun-kissed tomatoes and tender spinach add a delightful twist. If you're craving a creamy indulgence, our creamy tomato sauce recipe is sure to satisfy, featuring a velvety sauce that coats each strand of pasta in pure bliss.
For those seeking a vegetarian delight, our roasted vegetable pasta is a vibrant celebration of garden-fresh flavors. Roasted zucchini, bell peppers, and mushrooms bring a delightful smoky char to the dish, while a sprinkling of toasted pine nuts adds a nutty crunch. And for a touch of seafood elegance, our shrimp and tomato pasta combines succulent shrimp with a zesty tomato sauce, creating a harmonious blend of flavors.
With step-by-step instructions and helpful tips, our Olive Oil, Tomato, and Basil Pasta recipes are designed for home cooks of all skill levels. Gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving more.
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
TOMATO & BASIL SAUCE
Save time and money with this simple and tasty sauce, great with pasta, meat or fish
Provided by Good Food team
Categories Lunch, Main course, Pasta
Time 15m
Yield Makes 350ml
Number Of Ingredients 14
Steps:
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
- Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
- Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
- To finish, tear a few basil leaves, then stir into the sauce.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
Tips:
- Use ripe, flavorful tomatoes: This is key to making a delicious sauce. If you can't find ripe tomatoes, you can use canned diced tomatoes, but be sure to drain them well before using.
- Don't overcrowd the pan: When cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly and will make the sauce watery.
- Cook the tomatoes until they are soft and slightly caramelized: This will help to develop the flavor of the sauce.
- Add fresh herbs and spices: Basil, oregano, and garlic are all classic additions to tomato sauce. You can also add a pinch of red pepper flakes for a little heat.
- Use a good quality olive oil: Olive oil is an important part of this recipe, so be sure to use a good quality oil that has a fruity flavor.
- Serve the pasta immediately: This dish is best served immediately, while the pasta is still hot and the sauce is still flavorful.
Conclusion:
This easy tomato and basil pasta recipe is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner. With just a few simple ingredients, you can create a flavorful and satisfying meal that everyone will love. So next time you're looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!
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