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COOKING FRESH TOMATO PASTA WITH JULIA | Marjorie Barretto
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Gennaro’s Spaghetti with Tomato and Basil using Bertolli with Butter
Show pasta some passion! Follow Gennaro’s simple Spaghetti with Tomato and Basil recipe, using Bertolli with Butter to create a silky, smooth dish. This quintessential Italian pasta dish is always a favourite at the dinner table, combining some of Gennaro’s favourite fresh Italian ingredients, including tomatoes, garlic and basil.
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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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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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Tomato-Basil Pesto Fettucine Pasta. Easy, simple, and quick-to-make dinner recipe. Must try!
Tomato Basil Pesto Fettucine Pasta. Easy, simple, and quick-to-make dinner recipe. Must try! RECIPE BELOW
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Tomato-Basil Pesto Fettucine Pasta:
Salmon with Mushrooms in Creamy Buttery Sauce:
TOMATO BASIL PESTO FETTUCINE PASTA
Taste the aromatic, citrus, salty, herbal flavours in this pasta dish. The sauce is made by first sautéing the garlic and the tomato paste with olive oil before adding the basil pesto, seasoning, and tomatoes. Then the cooked fettuccine pasta added towards the end of the cooking process.
Servings (approximately): 4
Cook time (approximately): 32 minutes
INGREDIENTS:
• 300 g fettuccine
• 5 garlic cloves, minced
• 4 tbsp tomato paste
• 2 cups water
• 20 oz tomatoes (about 3 small-medium tomatoes), cut into chunks
• 4 tbsp basil pesto sauce (Classico® brand)
• 3/4 tsp salt
• 3/4 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tbsp corn starch mixed with 1 1/2 tbsp water
• Olive oil (Bertolli® brand)
METHOD:
1. Prepare the tomatoes, garlic, basil pesto sauce, corn starch mixture/slurry, and seasoning. Set aside.
2. Cook the pasta as per package instructions (al dente / tender but firm), about 9-10 minutes
3. Preheat a pan over medium heat with olive oil.
4. Add the garlic. Sauté the garlic until fragrant, about 2 minutes.
5. Add the tomato paste. Sauté the tomato paste until slightly caramelized, about 2 minutes.
6. Add the water, basil pesto, and seasoning into the pan. Mix until there are no tomato paste chunks.
7. Add the tomatoes. Mix. Bring to a boil over medium heat, about 3 minutes.
8. Reduce the heat to low. Cover the pan. Simmer for about 10 minutes.
9. Mix the corn starch mixture and then stir it into the pan (do not pour it all at once as it will clump). Mix until the tomato sauce has thickened and until the ingredients are well combined, about 2 minutes
10. Add the fettuccine pasta to the tomato sauce. Mix the ingredients until well combined and until the pasta has been reheated, about 3 minutes.
11. Turn off the heat.
Stovetop Temperature Dial Reference
LO
1 = Low
2 = Low Medium
3 = Low High
4 = Medium Low
5 = Medium
6 = Medium High
7 = High Low
8 = High Medium
9 = High
HI
TIME STAMPS
00:00 Intro
00:39 Cut the tomatoes into chunks
01:07 Mince the garlic
02:07 Prepare the slurry (corn starch mixed with water)
02:19 Prepare the seasoning
02:51 Cook the pasta
03:56 Preheat a pan with olive oil
04:09 Sauté the garlic
04:24 Sauté the tomato paste
05:02 Add the basil pesto sauce, seasoning, tomatoes
06:09 Stir in the slurry (corn starch mixture)
06:41 Add the fettuccine into the pan
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