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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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
*****
Welcome to Food Impromptu! Food Artist, Plant-Based / Vegan Recipes Creator ????
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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Easiest, Thickest PASTA SAUCE from the Garden!! Canning Your Homegrown Pasta Sauce
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Fresh Tomato Sauce with Pasta - Martha Stewart
Capture tomatoes in their finest form, raw. Along with garlic, fresh herbs and olive oil this fresh take on a traditional tomato sauce is fresh and delicious when served tossed with pasta. And you can make it in under 30 minutes!
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Summer Tomato Sauce with Sweet Onions and Fresh Herbs
Get recipe:
An Easy Homemade Spaghetti Sauce Recipe, Completely From Scratch!
This is a wonderful alternative to the classic tomato sauce with basil. I love to make this sauce at the peak of summer, when my herbs are thriving – chopped together and sautéed before the tomatoes are added, they infuse the sauce with their magical aromas. The sweet onions bring depth to the dish, while accentuating the tomatoes’ natural sweetness.
You can serve this sauce with pasta, of course… but it’s also delicious with polenta, as a side vegetable served with grilled fish or chicken, on top of pizza or in this mouth-watering Provençal gratin (recipe coming this Saturday).
I think it’s time to make sauce!