Best 7 Marinated Tomatoes With Pasta Recipes

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS

Steps:

• Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
• Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
• Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

SUMMER GARDEN PASTA

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.

PASTA WITH MARINATED TOMATOES AND LOBSTER

Steps:

• Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
• Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
• Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS

Steps:

• Up to 4 hourse before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
• Add cheese (or tuna), olives or capers if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
• Cook pasta in plenty of boiling salted water. Drain well. Combine tomatoes and pasta then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

PASTA WITH MARINATED TOMATOES

Steps:

• Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
• Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
• Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.

CROXETTI WITH MARINATED HEIRLOOM TOMATOES

Steps:

• Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
• Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
• Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.