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How To make Tomato Basil Sauce For Pasta
1 tb Olive oil
1/2 c Chopped onion
3 lg Garlic cloves, minced
4 Ripe large tomatoes,
Chopped (4 cups) 2 lg Red bell peppers, seeded,
Chopped (2 1/2 cups) 2 c Sliced fresh mushrooms
1/4 c Chopped fresh basil (or
3 tsp dried basil leaves
2 ts Dried oregano leaves
1/2 ts Salt
1/4 c Tomato paste
Heat oil in large nonstick skillet over medium-high heat until hot. Add onion and garlic; cook, stirring occasionally, until onion is soft but not browned. Stir in remaining ingredients except tomato paste. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until sauce is thickened and peppers are tender, stirring occasionally. Stir in tomato paste; heat thoroughly. If thicker sauce is desired, puree all or part of sauce in blender container or food processor bowl with metal blade. Serve hot over cooked pasta. Makes 4 Cups
How To make Tomato Basil Sauce For Pasta's Videos
$2.50 Per Portion: Tomato and Basil Pasta Recipe
We've all been stuck with what to make for dinner and with the cost of ingredients forever going up, we're also looking for ways to make things cheaper. This tomato and basil pasta is the answer to your needs. It's quick, easy to make, absolutely delicious, and costs $2.50 AUD per portion. This is my go-to pasta recipe at least once per week. I hope you enjoy it as much as I do.
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Serves - 2
Ingredients -
400g (14.1oz) - Pasta Of Choice (I Used Spaghetti)
1 Tbsp (20ml) - Olive Oil
1 - Brown (Yellow) Onion, Diced
3 - Garlic Cloves, Thinly Sliced or Minced
2 Cans (800g (1.76lbs) - Diced or Crushed Tomatoes
2 tsp (4g) - Dried Oregano
1 Tbsp (20ml) - Balsamic Vinegar or Red Wine Vinegar
30g (1.06oz) - Fresh Basil Leaves, Stems Reserved
Sugar To Taste
Seasoning To Taste
Garnish -
Basil Leaves
Parmesan Cheese
Cracked Black Pepper
#cheapdinner #cheaprecipes #quickpasta
Tomato RICOTTA pasta sauce, for HOT or COLD pasta salads
Delicious Tomato Basil Cream Sauce Recipe l Tortellini with Creamy Tomato Sauce #cookingwithpapap
This tomato basil cream sauce recipe is one or my favorite tomato sauces. When it comes to pasta dishes, tortellini really stands out with this homemade tomato cream sauce. When you want to make the best tomato cream sauce, you want to use Papa P's tomato sauce recipe, quality whipping cream and imported Pecorino Romano Cheese. This how to make tomato basil cream sauce recipe is very easy to prepare and fast. I'm confident, you and your guests will enjoy this tomato cream sauce. When it comes to pasta & tomato cream sauce, I recommend the tortellini, but penne, fettucine, or linguini work well with this sauce also.
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The Easiest Tomato Basil Pasta | MyHealthyDish
SPAGHETTI WITH TOMATO, GARLIC & BASIL SAUCE
#spaghetti #pastarecipes #BluebellRecipes
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THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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