Tomato And Basil Pasta Recipe
How to make the most delicious Tomato and Basil Pasta. This recipe is full of flavour and so easy to make. Its fresh, fragrant, cheesy and naturally sweet from the fresh tomatoes. This tomato and basil pasta is perfect for those quick weekday dinners. It's vegetarian and can easily be made vegan.
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Serves 4
Ingredients -
400g - Spaghetti or Pasta of your choice
1/2 Bunch (25g) - Fresh Basil Leaves
2 Cloves - Garlic, Thinly Sliced or Diced
1 - Brown Onion, Diced
800g - Gourmet Tomatoes, Diced
1 1/2 Tbs - Olive Oil
2 Tbs - Red Wine or Balsamic Vinegar
Salt and Pepper to taste
Parmigiano Reggiano (Parmesan Cheese) to serve
Vegan Substitutes -
400g - Vegan Pasta
2 Tbs - Vegan Red Wine or Balsamic Vinegar
Vegan Cheese to Serve
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Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes
This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients -
400g (14oz) - Spaghetti
1 Tbsp (20ml) - Olive Oil
1 1/2 Tbsp (21g) - Unsalted Butter
4 - Garlic Cloves, Thinly Sliced
1 - Whole Lemon, Zest Thinly Sliced
1/2 - Lemon, Juiced
1 Cup (250ml) - Thickened Cream
10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes -
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
*****
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Cherry Tomato & Garlic Pasta | The Most FLAVORFUL 20 Minute Recipe
EPISODE 733 - How to Make a Cherry Tomato & Garlic Pasta | Espaguetis con Tomates Cherry y Ajo
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Best Italian Tomato PASTA SAUCE RECIPE
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
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Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico
INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes
UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon
METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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