Butter + Tomatoes = The Most Underrated Combination. Ever.
For a limited time only, get 50% OFF your first 6-bottle box with for a total of only $55 including shipping! Bright Cellars is the monthly wine club that matches you with wine that you'll love. Get started by taking the taste palate quiz to see your personalized matches. Thanks to Bright Cellars for sponsoring this video!
Today we're making an easy delicious Marcella Hazan inspired cherry tomato butter sauce with fettuccine. This is an easy recipe with huge flavor. I hope you enjoy it!
WATCH MORE COMFORTING PASTA RECIPES!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
********** THIS IS THE PRINT RECIPE **********
FETTUCCINE WITH CHERRY TOMATO BUTTER SAUCE PRINT RECIPE:
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com
Thanks for subscribing! :
Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012)
Highland Mussels | Jamie Oliver | Jamie’s Great Britain
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
Simple and Easy Penne Pasta with Fresh Tomatoes
#penne
#pasta
#tomato
#simplepasta
#pastarecipe
Penne Margherita - Pasta with fresh, local tomatoes, mozzarella, and basil
The most famous pizza in the world, reimagined as a pasta. Amazing way to showcase your summer tomatoes. 30 minutes or less, from start to finish!
Subscribe to my channel for more easy, classic recipes:
- timestamps -
00:00 - Introduction
00:38 - Ingredients
01:02 - Preparation
03:33 - Cooking the Dish
05:05 - Plating, Tasting, Thank you!
Ingredients (4 people):
2 very large or 3 medium-size well ripened tomatoes
4oz fresh mozzarella
3T freshly minced basil
5 cloves sliced garlic
1/2 red onion - minced
5T extra virgin olive oil
1lb penne
Salt to taste
Quick Tomato Basil Sauce w/ Penne Pasta w/ Fresh Whole Garden Tomatoes!
Hi Bambinos,
Now I am Italian American. I was raised around my Nonna, aunts and uncles and parents that spoke all pure Italian. My mom would argue that with my Dad cause his parents were from the region of Naples and she spoke the Tuscan Italian which mama said was the purist like Dante the famous Italian author. Who cares i thought...just when is dinner ready! Hahah. My mom would make the thicker sauce...but Dad would love to make a quick thinner lighter sauce which was always easier on my tummy. As i got older i started just making this quick sauce for everything that could hold more sauce in it like the shells, rigatoni, mostaciolli and penne. Spagetti had to have the marinare on it to hold. But i found it made me feel bloated. So try this bambinos. You will like it I promise. And get use to the whole fresh from the garden tomato crushed taste its -better for you too. I still add a wee bit of wine when the tomatoes first goes in the pan...that helps the taste too.
I liked both my parents sauces...but as i get older i like my Papas best. Its the fastest lightest, kinda soupy sauce with our just picked garden tomatoes. He loved it over Penne Pasta. Thats why we could have this pasta even os a side dish several times a week. He never liked that heavy feeling sometimes we get with eating the pasta...so when the sauce is lighter its easier on the digestion..check it out sweeties.
I list the recipe at the end of the vid. Its very basic and easy recipe. You can prepare everything before people come and only begin cooking once they arrive...cause it will only take 15 minutes or less to cook it.
Cause once the tomatoes are blanched/cut and set aside and veggies prepped you are ready for company.
* And if you have a dietary problem this is great cause its not fermented sauce like most red sauces...its so fresh its highly digestible. And to make it even more digestible...use gluten free pasta...MamaMia...che delicioso! Truly this is a comfort food just as Americans like...mac and cheese, or meatloaf and mashed potatoes with gravey. when i am depressed it even gives me a lift cause it reminds me of Mama Papa and Nonna in the kitchen with her worn out little apron on throwing together...the sauce or homemade ravioli, or endive salad...Gosh how did I eat that salad every day..boy it was good for us though!
Also i sing a couple of some popular tunes along with the vid: Volare and a little of Memories Are Made of This.
And just remember....when you are at my house your Famiglia! Come and Mangia.
Con tanti amore,
Ciao bambinos,
Mama
Piano by Kevin Kearney
All music sung by Mama and a bit of singing by hubby.
Quick and Easy Pasta With Cherry Tomato Sauce
This is the fastest, easiest way to make pasta sauce from scratch. The secret is using cherry tomatoes. Cherry tomatoes are almost always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors means that cherry tomatoes are fantastic for making a rich, thick, flavorful sauce. Even better: it only takes four ingredients and about 10 minutes start to finish - less time than it takes to cook the pasta you're gonna serve it with.
RECIPE:
INGREDIENTS
1 pound dry pasta
Kosher salt
4 medium cloves garlic, thinly sliced
6 tablespoons extra-virgin olive oil, divided
1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
Freshly ground black pepper
Parmesan cheese, for serving
DIRECTIONS
1. Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions.
2. Meanwhile, heat the garlic and 4 tablespoons olive over in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
3. Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
4. When pasta is cooked, drain, reserving a cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly, and adding pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.
Music: Bensound.com