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How To make Pasta with Uncooked Tomato, Basil and Mozzarella Sauce
1 1/2 pound ripe tomatoes (about 3)
seeded and chopped
2 garlic cloves :
minced
1/2 cup packed fresh basil leaves chopped coarse
1/2 pound fresh or processed mozzarella :
diced 1/2
cup extra-virgin olive oil 2 tablespoons balsamic or red-wine vinegar
salt and freshly ground black pepper 1 pound dried shaped-pasta of choice i.e. penne,
:
farfelle, rigatoni -- or 1 medium shells
In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.
How To make Pasta with Uncooked Tomato, Basil and Mozzarella Sauce's Videos
15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.
20-min Marinara Sauce (pasta & pizza)
Get the Recipe:
⭐️ Learn how to make marinara sauce, the easiest and most versatile of tomato sauces. Use it for pasta and pizza, on top of veggies, as a dip, and to give your meals a fresh and tasty kick.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
1 large can (28 oz) whole peeled tomatoes
1 cup water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
12 ounces your favorite Italian pasta
Metric:
30 grams extra virgin olive oil
1 onion
3 cloves garlic
¼ teaspoon red pepper flakes
800 grams whole peeled tomatoes
240 grams water
1 teaspoon dried oregano
1 teaspoon salt or more to taste
¼ teaspoon black pepper
10 leaves fresh basil
TO SERVE WITH PASTA
340 grams your favorite Italian pasta
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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
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Spaghetti with Fresh Tomatoes and Mozzarella Recipe
Today I would like to share with you my spaghetti with fresh tomatoes and mozzarella recipe.
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Spaghetti Pomodoro in Only 13 Minutes! | Chef Jean-Pierre
Hello There Friends, Spaghetti Pomodoro today! A super fresh and delicious way to make a Tomato Sauce. My mom would be proud if she saw how this dish was prepared. Make this easy dish for your family and let me know how you did in the comments below. I love reading all the comments on my videos, so let me know some recipes you'd like to see in the future!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Basil Olive Oil:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Viking Pasta Pot:
❤️ Wusthof Double Serrated Knife:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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