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How To make Tomato and Herb Rigatoni
2 c Tomatoes
--(peeled, seeded & chopped) 1/4 c Chopped fresh parsley
2 tb Shredded fresh basil
1 1/2 ts Minced garlic
1 1/2 tb Fresh lemon juice
1 1/2 ts Olive oil
1/2 ts Fresh mint
1/2 ts Pepper
1/4 ts Crushed red pepper
1/8 ts Salt
8 oz Rigatoni pasta; uncooked
Fresh basil sprigs (opt.) Combine the first ten ingredients in a bowl. Let stand at room temperature for an hour. Cook the pasta according to the package directions, omitting any salt and fat; drain. Add the pasta to the tomato mixture and toss well. Garnish with fresh basil sprigs, if desired. Serve immediately. Per Serving: Calories: 247 Protein: 8 grams Carb: 48 grams Sodium: 81 mg Fat: 3 grams (11% of calories) * Source: Cooking Light Cookbook 1993 * Published in "Nutrition Action Healthletter" (January/February 1994) * Typed for you by Karen Mintzias
How To make Tomato and Herb Rigatoni's Videos
CREAMY. TOMATO. PASTA ???? Cooked in the Wolstead Titan Chef’s Pan ????????
The Ultimate Tomato Salmon Pasta Recipe | Ready In 20 Minutes!
This recipe and 99 others are available in my new book 'It's all about dinner'. Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
A quick and easy weeknight meal that always goes down a treat!
This is my way of making 3 salmon fillets stretch to feed four people (you could even use two if you throw some extra vegetables in there).
It's all ready and on the table in 20 minutes.
Free printable recipe is available on our site:
Servings4
Ingredients:
400 g (14oz) rigatoni or your favourite pasta shape
2 tbsp olive oil
3 pieces of boneless salmon (approx 400g/14oz) doesn't matter if the skin is on, as it can easily be removed during cooking
1/4 tsp salt
1/4 tsp black pepper
1 medium onion (or 2 small onions) peeled and finely diced
2 garlic cloves peeled and minced
500 g (17.5 oz) passata
1 tbsp tomato puree (paste)
1/2 tsp dried thyme
1 tsp sugar
3 tbsp double (heavy) cream
To serve:
Grated parmesan cheese
black pepper
Fresh basil
Instructions:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the oil in a large frying pan over a medium-high heat.
3. Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.
4. Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
5. Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for a further 30 seconds.
7. Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.
8. Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
9. Add the cooked pasta to the pan along with a good splash (about ¼ cup) of the pasta cooking water.
10. Stir the pasta into the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
11. Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
#cookingshow #recipe #pasta salmon pasta
A Pasta Recipe You Won't Screw Up [ Sausage Rigatoni ]
Heres an easy rigatoni recipe that anyone can make at home. Just make it, you'll love it.
Ingredients :
Rigatoni pasta 1/2 Lb
Few cloves of garlic
Italian parsley
1/3 to 1/2 Lb sausage
Pecorino or Parmesan cheese
Salt / Pepper
Red pepper flakes
Cherry tomato
Tomato And Herb Rigatoni
Quick and easy lunch or dinner if your on the go... Or maybe just lazy!!
Creamy Chorizo Rigatoni in 15 Minutes
Our Food Lead, Sophie, has crafted this delicious, creamy delight for you. It's creamy chorizo and mascarpone rigatoni that can be made in 15 minutes.
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Ingredients:
500g Rigatoni
250g Chorizo
4 Large Garlic Cloves
Pinch Of Red Chilli Flakes
2 Tbsp Double Concentrated Tomato Purée
400g Cherry Tomatoes
500g Mascarpone
30g Parmesan, Plus More For Sprinkling Over
Handful Fresh Flat-Leaf Parsley
Handful Fresh Basil Leaves
Method:
1. Peel the skin off the chorizo and chop it into chunks. Cook it in a large sauté pan over medium heat for 3 minutes, or until lots of the fat has been released.
2. Cook your rigatoni in plenty of boiling salted until al dente.
3. Thinly slice the garlic and add it to the pan with a pinch of red chilli flakes. Cook gently for 1 minute.
4. Add the tomato purée and cook for 2 minutes, or until it begins to darken.
5. Add the cherry tomatoes and cook for 5 minutes, pressing down on the tomatoes to release their juices.
6. Stir in the mascarpone until it’s fully melted and season the sauce with a good pinch of salt and pepper. Cook gently for 2 minutes.
7. Grate the parmesan and add it to the sauce, along with the parsley and basil.
8. Drain the rigatoni, reserving a mug of pasta cooking water, and mix it well with the sauce, adding a splash of the cooking water to help it all come together.
9. Plate up and top a little more grated parmesan.
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How to Make Easy (and Advanced) Vodka Sauce | Basics with Babish
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Recipe: basicswithbabish.co/basicsepisodes/vodka-pasta
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