How To make Linguini Tomato
4 c Tomatoes, roasted and
Blended 2 tb Garlic, roasted and
Chopped Salt, to taste Pepper, to taste 6 Servings linguini, cooked,
Rinsed in tap water, and Set aside 24 Roma tomatoes, grilled or
Oven-roasted and sliced 6 Portobello mushrooms (or
Other large mushrooms) Grilled or sauteed and Sliced 12 Fresh basil leaves
TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
How To make Linguini Tomato's Videos
Simple Tomato Spaghetti Recipe with Gennaro
Gennaro is back in the kitchen of Jamie's Italian in Westfield - Stratford.
Today he is making a gorgeous, simple tomato spaghetti which will get everyone in the family excited.
Why is he cooking SO GOOD?
Bless you x
My Family Spaghetti Sauce Recipe
Spaghetti sauce is one of those staple Italian family recipes that gets passed down from generation to generation.
There really is no need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds ground sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• optional ½ cup tomato paste
Servings 40
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add in the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place in the sausage and ground sirloin and cook over medium heat until it is cooked throughout, there should be no pink, while stirring often to break up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
9. Toss with cooked spaghetti and serve.
CHEF NOTES:
• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat in a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it in there for up to 5 days.
• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.
• This Recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.
How to Make SPAGHETTI with TOMATO SAUCE Like an Italian (Spaghetti al Pomodoro)
Spaghetti al Pomodoro translates to spaghetti with tomato sauce. It’s a classic Italian dish that I love creating when I’m short on time but I still want to be transported to Nonna’s house. This 15-minute recipe produces the most flavor-rich sauce and the key is using fresh, ripe tomatoes and aromatic basil.
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what your favourite 15-minute pasta recipe is.
???? Follow this link to read and print the written recipe:
#spaghetti #spaghettialpomodoro #pasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti with Tomato Sauce
0:50 Introduction to Spaghetti with Tomato Sauce
1:14 Ingredients for Spaghetti with Tomato Sauce
2:00 How to Cut Cherry Tomatoes
2:40 How to Make the Sauce
7:20 How to Cook Spaghetti
8:03 Finish Cooking the Sauce
9:22 Combine the Spaghetti with the Sauce
11:11 How to Serve Spaghetti with Tomato Sauce
12:23 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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????COOKING WITH MY FAMILY:
????PASTA RECIPES:
????PIZZA RECIPES:
????MAIN COURSE RECIPES:
????DESSERT RECIPES:
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Perfect Tomato and Mozzarella Linguini | Gennaro Contaldo
Lovely people of YouTubes!! Gennaro is back in his hometown on the Amalfi Coast... Minori! He is so pleased to be back, he filmed lots of recipes for his channel and for the upcoming Jamie Magazine - Italian Edition which is released on April 17th.
Today, he is making the simplest dish you will ever see, but you will not believe the flavour! So delicious!
Bless you all, subscribe for SO MUCH MORE from the Amalfi Coast...
G x
Jamie Magazine -
Classic Tomato Spaghetti - Spaghetti Pasta In Tomato Sauce | Easy Pasta Recipe
Making a Pasta is an Art and making a perfect Tomato Spaghetti is beyond that. In this video I am going to teach how to make it perfectly and quickly.
Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
#tomatospaghetti #spaghetti #tomatosauce #kanakskitchen
Note: If you hit the bell icon, you will be the first to receive all my videos, so hit the bell icon and select to receive all mobile notifications. As always, thanks for watching :)
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▬▬ INGREDIENTS ▬▬
Water for Boiling
Salt
Spaghetti
4-6 Tomatoes
1 tbsp Oil
1 tbsp Finely Chopped Garlic
2 tsp Red Chili Flakes
1 Finely Chopped Onion
Finely Chopped Capsicum
Finely Chopped Carrot
1/2 tsp Salt
1 tsp Red Chili Powder
1/2 tsp Black Pepper Powder
1 tsp Mixed Herbs Seasoning
Basil Leaves
Sugar
Tomato Ketchup (Optional)
Fresh Cream/Fresh Cheese
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Perfect Fresh Tomato Basil Linguine!
#shorts #tomatobasilsauce #linguine
Fresh Tomato Basil Linguine
Ingredients:
1 Lb Linguine
16 oz Tri-Color Cherry Tomatoes
1 Shallot (finely diced)
3-4 Garlic Cloves (sliced or minced)
1/4 tsp Red Pepper Flake
1 Cup Chardonnay
1 Bunch Fresh Basil
Olive Oil
Sugar
Parmesan Cheese
Salt and Pepper
In a large pan on medium heat, add a thin layer of olive oil (about 1/8 inch). Add the shallots and sauté until translucent. Next add the red pepper flake and garlic. Sauté for 1 minute or until fragrant then add the tomatoes. Season with salt, pepper, and a big pinch of sugar. Sauté for around 7-10 minutes then add the wine. Reduce the wine by 1/2 and until the tomatoes are soft.
In a large pot filled with water, generously season the water with salt and bring to a boil. Cook the linguine to the instructions on the package (about 10 minutes). Reserve 1 Cup of pasta water just before the linguine is done and drained.
Add the cooked linguine to the sauce, along with a little pasta water, fresh basil, and a little Parmesan cheese. Toss the pasta until the sauce is thickened (adding more pasta water if needed).
Serve in a large bowl with some freshly grated parmesan cheese, more basil, and a drizzle of olive oil.
Enjoy!
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