We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
- 1 cup pitted Niçois or Kalamata olives, halved
- 8 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced fresh basil leaves
- 1 cup coarse fresh breadcrumbs made from crustless French bread
- 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
Bring large saucepan of water to boil. Drop in 3 tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat with remaining tomatoes. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Chop tomatoes coarsely; transfer to large bowl. Mix in olives, 5 tablespoons oil, sliced basil, and shallots.
Heat remaining 3 tablespoons oil in heavy medium skillet over medium heat. Add breadcrumbs. Sauté until crisp and golden, about 5 minutes. Set aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Add pasta to tomato mixture; toss to blend. Gently mix in cheese. Transfer pasta to serving bowl. Sprinkle with breadcrumbs; garnish with basil sprigs.
Anna Jones’s summer pasta recipes
I love a neat pasta recipe in which the sauce can be made in the time it takes for the pasta to cook. This week, I bring you two such recipes that make the most of summer kitchen companions: tomatoes and corn. One is a bright red tomato sauce made simply with a box grater. The other is a new take on an old children’s favourite,sweetcorn cut from the cob and made a little more chic with the addition of greens, ricotta, green chilli and “little ears” of orecchiette.
If you grow tomatoes and basil, there's a good chance that you will have more than you need come mid-late summer. One of my go-to recipes for these yummy garden goodies, is fresh tomato basil pasta. It's so delicious, and you can make it in the time it takes to boil the pasta.
Even if you don't grow your own, farmers markets are full of tomatoes too. Recently I received a nice basket of fresh-from-the-farm tomatoes from the Stone Church Acres Farm CSA I joined. Raise your hand if you agree. There's nothing more delicious than a fresh summer tomato!
Basil loves the heat, and in my area I cannot really start growing it until June, but by the end of the month, I have more than enough. So I usually cut a few stems and toss it in just about everything. Don't you just love the smell of fresh basil in the kitchen?
This fresh tomato basil pasta has lots of garlic, sweet onions, and hot pepper flakes in it too. However, I really think you could add or subtract them to meet your own taste preference, without ruining the dish.
This sauce cooks down pretty quickly, but I have a trick to make it cover an entire pound of pasta.
When the pasta is done cooking, instead of draining it in the sink, simply add it directly to the sauce, allowing plenty of starchy pasta water to come along with it. You can then add even more pasta water, to get the desired level of sauce to pasta ratio.
If you like, add plenty of fresh grated Parmesan or Romano cheese at the end, and set out a dish of more cheese for your guests to add as they want.
Roasted Garlic Tomato Spaghettini with Garlic Parmesan Bread Crumbs
A simple meal can sometimes be the best. I feel like I say that all the time, but it really is true. And this pasta is going to be your new favorite simple dinner!
Fresh tomatoes and garlic are roasted in olive oil and rosemary before being added to warm spaghettini (or thin spaghetti) and fresh basil.
Then the whole thing is topped with toasted parmesan & garlic bread crumbs.
Is your mouth watering yet?
I love this meal because it just screams summer. I imagine eating this outside, at the end of a warm summer day and sipping on something bubbly (knowing me, probably kombucha). Spring may have just started, but I already have that summer itch.
The toasted breadcrumbs add a great texture – the crunch from the breadcrumbs and saltiness from the parmesan is perfection.
And don’t get me started on the amazing flavors you get from the roasted tomatoes and garlic. This is a classic combo that never gets old.
Serve this as the main or a side. To be honest, I could eat this stuff straight out of the pan.
20 Easy Summer Dinner Recipes
When the weather warms up, it's only natural to want to spend less time in the kitchen. So check out these streamlined summer dinner recipes whether you're eating in the backyard, having a picnic on the lawn, or just gathering around the dining room table. Designed to keep you cool, these quick and easy summer dinner recipes that rely mostly on pantry staples will give you more time to enjoy lazy days and take full advantage of the season and all that summer has to offer. Recipes with short ingredient lists and very little prep ensure that dinner will be ready in 45 minutes or less.
28 Essential Summer Pasta Recipes to Carb-Load Through the Heat
Pasta may be our go-to comfort food in cold-weather months, but it also makes for some of our favorite easy summer recipes.
As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs, and seafood. Linguine and clams with olive oil, white wine, and chiles is one of the greatest classic Italian recipes, ever. For a more extravagant seafood feast, try bucatini ai frutti di mare—pasta with clams, shrimp, squid, and lobster.
Of course, the greatest culinary gift of the season is the beautiful, abundant summer produce. Our buckwheat and ricotta gnocchi are tossed in a cream sauce lightened with fresh spinach and peas while our bright summer bolognese eschews red sauce for tomatoes and fresh basil. On especially hot days, look to cool pasta salad, like our classic Greek version tossing rotini with crisp tomato, onion, cucumber, and tangy feta cheese.
Find all these dishes and more in our gallery of summer pasta recipes.
Rumor has it that pasta puttanesca–literally “whore’s pasta”–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish’s salacious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »
Lemon-Infused Spaghetti with Oil and ProvoloneCook your pasta in fragrant lemon water. Get the recipe for Lemon-Infused Spaghetti with Oil and Provolone »
Swiss Chard Anzelottos with Pomodoro SauceFrom the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of plain semola flour and hot water, which penetrates the proteins in the rustic flour more easily,” chef Evan Funke of Felix in Los Angeles says. Get the recipe for Swiss Chard Anzelottos with Pomodoro Sauce »
Fresh Pasta Sheets with Pesto
Spaghettoni with Jasmine, Saffron, and ChamomileThese floral, buttery noodles from chef Antonia Klugmann at L’Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Get the recipe for Spaghettoni with Jasmine, Saffron, and Chamomile »
Lorighittas with Shrimp, Mussels & OrangeMade by looping a slender strand of dough around two fingers, then carefully twisting the pieces into what looks like a thin rope, lorighittas take time and, ideally, multiple makers. Let the pieces dry slightly before boiling to preserve their shape, resting them on a surface heavily dusted with semolina to help prevent sticking and warping when lifted. Leave the heads on the shrimp for a deeper, sweeter seafood flavor, and finish the pasta in a combination of fresh orange juice and the juices from the cooked mussels. Get the recipe for Lorighittas with Shrimp, Mussels & Orange »
Summer BologneseThis recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.
Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)
Buckwheat and Ricotta Gnocchi with Cream, Peas, and SpinachBuckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
Spaghetti with Garlic, Olive Oil, and Peperoncino ChilesOnce served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.
Pasta PrimaveraSirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »
Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and SpinachA combination of pesto, parmesan, and reduced cream makes a rich sauce for fettuccine or other long, thin pasta. Get the recipe for Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach »
Sausage and Arugula Pasta SaladPasta salads are essential summer food: they travel well they’re easy to adapt to whatever produce you have on-hand and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »
Noodles with Peas (Pasta e Piselli)Noodles with Peas (Pasta e Piselli)
Trenette with Pesto, Beans & PotatoesIn this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette with Pesto, Beans & Potatoes »
Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel
Fusilli With Scampi, Cranberry, and PeasWe whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. You won’t find Venetian scampi in this country substitute good-quality baby shrimp. Get the recipe for Fusilli With Scampi, Cranberry, and Peas »
Fettucine with Corn Crema and Charred Green OnionsFor a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. Get the recipe for Fettucine with Corn Crema and Charred Green Onions »
Lobster Linguine with ChilesThis classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters’ coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don’t contain it. Get the recipe for Lobster Linguine with Chiles »
Spaghettini with Carrots, Olives, and Red EndiveCarrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
Greek Pasta Salad
Orecchiette with Rapini and Goat CheeseSlightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that’s ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »
Garlic Scape and Cherry Tomato PastaRoasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »
Crabs and SpaghettiIn this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Get the recipe for Crabs and Spaghetti »
Moroccan Pasta SaladThe flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon. Get the recipe for Moroccan Pasta Salad »
Gnocchi al PestoTender gnocchi tossed with a classic pesto genovese is a popular first course in Liguria. Get the recipe for Gnocchi al Pesto »
Fettuccine with Heirloom TomatoesThis homemade fettuccine is simply tossed with heirloom tomatoes and basil. Get the recipe for Fettuccine with Heirloom Tomatoes »
Summer Tomato and Basil Spaghettini - Recipes
One of the simple pleasures of summer is the speed with which bright, elegant meals can be put together. After you have been sated by the first of the tomato harvest, you can get on with doing a little more to summer's finest fruit than plucking it off the vine and eating it. There are endlesss variations to uncooked tomato sauces, and I offer here the basic formula for pasta for four, along with numerous variations. For the simplest and most casual of sauces, do not peel or seed the tomatoes.
- 2 pounds medium to large ripe tomatoes (3&mdash6 tomatoes, depending on size)
- 2 whole cloves of garlic, peeled
- 1 small bunch fresh basil
- 1/2 cup extra-virgin olive oil
- kosher salt
- black pepper in a mill
- 12 ounces pasta (vermicelli, spaghettini, spaghetti)
Remove the stem end of the tomatoes and discard. with a sharp knife, chop the tomatoes coarsely and place them in a glass or stainless steel bowl. Crush the garlic cloves by placing them, one at a time, on your work surface and placing the side of your knife blade on it. Use your fist to firmly press the blade down, crushing the garlic in the process. After smashing the garlic, chop it finely and add it to the tomatoes. Remove the basil leaves from their stems, chop them coarsely, and toss with the tomatoes and garlic. Add the olive oil and toss again. Let the mixture rest in a cool spot, but not the refrigerator, for about 2 hours. Cook the pasta and drain it. Season the tomato sauce with salt and black pepper and add the pasta to the sauce. Toss the mixture and serve immediately.
- Mint: Use 1/2 cup julienned mint leaves instead of the basil.
- Feta Cheese: Add 3/4 cup feta cheese, cut into 1/4" cubes, to the sauce.
- Spicy: Add 1 serrano or jalapeño pepper, seeded and minced, with the garlic, and use 1/2 cup cilantro leaves in place of the basil.
- Red Onion: Add 1 small red onion, diced, to the sauce.
- Anchovy: Mince 3 small anchovy filets and add them, with 1 tablespoon red wine vinegar, to the sauce.
- Pernod: Dice 1 medium fennel bulb and add it to the sauce, along with 1-2 tablespoons of Pernod.
- Honey-Pepper: Add 2 tablespoons of honey mixed with 2 tablespoons of balsamic vinegar to the tomato mixture. After tossing the pasta with the sauce, add plenty of fresh ground black pepper and toss again.
- Olives: Reduce the amounts of tomatoes to 1 1/2 pounds. Add 1/2 cup each sliced pitted green olives and sliced pitted kalamata olives and use 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh basil, and 1 teaspoon fresh thyme leaves instead of the bunch of basil.
- Lasagne Noodles: Instead of thin strands of pasta, use lasagne noodles. Immediately after cooking them, drain and rinse the noodles and toss them with just enough olive oil to coat them. This will discourage their sticking to each other, as lasagne noodles will sometimes do.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
The Good Cook's Online Guide to Tomatoes
Check out Michele Anna Jordan's latest book: The World Is a Kitchen: Cooking Your Way Through Culture
This Archived Page created between 1994 and 2001. Modified August 2007
Spaghettini with Summer Squash and Crispy Speck
Gardens and markets are full of summer squash right now, and we never tire of thinking of new ways to use it. Here, zucchini and yellow squash are sliced thinly and tossed with spaghettini and smoky speck for a light yet satisfying Sunday supper.
Spaghettini with Summer Squash and Crispy Speck
2 Tbsp. extra-virgin olive oil
4 oz. Italian speck, cut into small dice
3 cloves garlic, very thinly sliced
1 lb. mixed zucchini and yellow summer squash, sliced very thinly lengthwise using a mandoline or a vegetable peeler, then cut into thin strips
2 Tbsp. finely shredded fresh basil
1/2 cup freshly grated Parmigiano-Reggiano
Fine sea salt and freshly ground pepper
Bring a large part of salted water to boil over high heat.
In a large frying pan over medium heat, combine the olive oil and speck and saute until the speck is crispy, about 7 minutes. Add the garlic and saute until it just begins to turn golden, about 3 minutes.
Add the squash and toss well to coat the strands with the oil. Season with 1/4 teaspoon salt and a generous grinding of pepper. Raise the heat to medium-high and cook until the squash is just tender, 3-4 minutes. Stir in the basil and remove from the heat. Cover the sauce to keep warm and set aside.
Add the spaghettini to the boiling water, stir, and cook until al dente, about 9 minutes or according to the package directions. Drain, reserving about 1/2 cup of the cooking water. Transfer the pasta to the pan with the sauce. Using tongs or a pasta fork, toss gently to combine. Add a splash or two of the pasta-cooking water to loosen the sauce, if needed. Sprinkle in the cheese and toss again. Season with salt and pepper. Divide among shallow bowls, spoon any remaining sauce on top, and serve. Serves 4-6.
Late Summer Tomato Recipes
We only have a few short weeks left to take advantage of late summer tomatoes! In my mind, it is by far the saddest part of leaving summer behind. Can I just pause time for a bit? I’m a teensy bit bummed this morning, because it is the last August farmer’s market Saturday before I head to Alaska this week….and it’s pouring right now. Raining cats and dogs.
So, instead of visiting my neighborhood tomato stall this morning, I’m going to share tomato recipes (both cooked and in their un-cooked glory!) with you. A few are favorites from the blog over the years, and a few are from blogging friends!
FUN TOMATO FACTS:
A few months ago, my mom gifted me this book (included in this list of books that have helped me become a better cook!) and I’ve been brushing up on my tomato knowledge. Here are a few fun facts that I learned:
- dark red tomatoes have the highest level of lycopene (antioxidants) and nutritional value
- the smaller the tomato (even tomatoes of the same variety!), the more antioxidants and vitamin C it contains, and the sweeter and more flavorful it will taste
- when the internal temperature of a tomato drops below 50 degrees Fahrenheit, it stops producing flavor and aromatic compounds (aka. why you should never store your tomatoes in the fridge!) – and actually loses its existing flavor
- store tomatoes stem-side up if your tomatoes are slightly unripe, store in a brown paper bag until they deepen in color (this also works for bananas and avocados!)
- the skin and seeds of tomatoes account for 50% of tomato’s nutritional content, so think twice before you get rid of it!
Creamy Hierloom Tomato and Avocado Gazpacho
Traditional gazpacho is elevated (and enhanced!) with the addition of ripe avocado and fresh basil. Here are a few reader reviews – and serving suggestions:
“I took advantage of some home-grown tomatoes at my local Farmer’s Market — mostly yellow tomatoes and some red. This version of gazpacho is absolutely delicious and I will be keeping this recipe handy. It’s a great summer dish.” – Nancy
“Made this last night and it was really good. I served it with bread spread with herbed goat cheese, and dipped in the soup it was rather tasty.” – Jeff
Tomato Zucchini Tart
This tomato zucchini tart is years old, but one of my favorite recipes from culinary school! It takes a bit of love, but the end result is so, so worth it.
Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
One of my favorite easy summer pasta recipes! This comes together incredibly quickly, and the garlic breadcrumbs take it totally over the top. Heck, just make the breadcrumbs and put them on all of your pasta dishes from now on.
Greek Salad with Crispy Feta
Juicy tomatoes are paired with pan-fried crispy feta for a fun twist on a classic Greek salad!
Heirloom Tomato Cheddar Tart – recipe from Half Baked Harvest
Raw tomatoes in all their glory – with cheddar cheese!
Roasted Tomato and Burrata Caprese Salad – recipe from Foodie Crush
If you haven’t made caprese salad with burrata cheese, you haven’t lived.
Strawberry Caprese Farro Salad
A reader recently shared that she added some fresh mint and lemon juice to the pesto in this caprese farro salad – I can’t wait to try that version!
Warm Gnocchi and Heirloom Tomato Salad – recipe from Love and Olive Oil
I love this mixture of crispy warm gnocchi, raw tomatoes, and my favorite parmigiano-reggiano cheese. Salad without gnocchi won’t ever be the same.
Baked Sea Bass with Tomatoes
Don’t be afraid to cook whole fish! It is so much more flavorful than fillets.
Eggs on Roasted Cherry Tomatoes – recipe from Cookie and Kate
This should absolutely be on your breakfast menu tomorrow morning. Preferably with a side of crusty, great bread.
Lucy Waverman: 10 recipes to use up the rest of your summer tomatoes
This article was published more than 6 months ago. Some information in it may no longer be current.
CHRISTINE CHITNIS/The New York Times News Service
Plan your weekend with our Good Taste newsletter, offering wine advice and reviews, recipes, restaurant news and more. Sign up today.
We used to grow our own tomatoes, but discovered that the constant fight with animals and our own inadequacies as vegetable farmers did not justify our meagre crop. Much better to buy them at farmers' markets. For those few juicy August and early September weeks, we indulge in nightly tomato treats.
I believe tomatoes should be served simply when they’re this good. Now, they are at their best warm from the sun. In the following recipes, tomatoes are the main ingredient. Their vibrant, sunny flavour will banish all memories of the Styrofoam tomatoes we eat the rest of the year.
Story continues below advertisement
Skip to a recipe
But before we get to cooking, a primer on tomato varieties:
Heirloom tomatoes are the best for no-cook eating. They are older varieties the seeds have been saved over the years to continue to produce tomatoes with excellent flavour. Not all heirlooms sold in grocery stores are really heirlooms best to buy now from farmer’s markets. There are many different varieties, colours, and shapes, so find the ones you like best. For the best tomato salad, mix several varieties.
- Beefsteak tomatoes are popular in Canada. They are large, slightly flattened and have fleshy walls. Beefsteaks are stars in cooking and make excellent eating. They freeze well.
- Round tomatoes, of which there are many varieties all with similar tastes, are medium sized, and good for eating and freezing. If they have a white rim inside, they will have no taste. There are too many cardboard tomatoes out there during the year, so feast on the fresh ones now.
- Plum or Roma tomatoes are elongated, thick-fleshed and less juicy than other tomatoes. Because of their texture, they are excellent for cooking, canning and drying.
- Cherry tomatoes are small, round, and good for eating, barbecuing, and garnishes.
- The trendy tomato today is the yellow, low-acid cherry tomato. They usually have sun in their name and make a beautiful garnish as well as a spectacular nibble.
Notes for buying and preparing:
Look for tomatoes that are heavy for their size they are the juiciest. They should be firm and unblemished with no cracks on the surface. A few scars on the stem end are acceptable, but yellow or green scars are not.
- Field tomatoes are sun-ripened and grown outdoors hothouse tomatoes are grown in a controlled climate under glass. The best tasting tomatoes are vine-ripened field tomatoes. Eat fresh while plentiful or preserve them by drying, freezing or cooking in sauces and soups.
- Store ripe tomatoes at room temperature if they are to be eaten within a few days. Unripe tomatoes should be placed in a sunny windowsill until they redden. Do not refrigerate unripe tomatoes because they become mealy.
- Slice tomatoes with a serrated knife because it grips the skin more easily. Place the tomato stem side down and cut through it vertically. The slices retain more juice than cutting more traditional horizontal way.
- Peel tomatoes by making a small slit in the skin, then immersing them in boiling water for 30 seconds. Run under cold water. Slide the tip of a knife under the skin and it will peel off easily. Many cooked tomato dishes call for peeled tomatoes because the skin will come off during the cooking and become chewy and unattractive. Often, I ignore this if it is not for entertaining.
- Core tomatoes by cutting around the stem and removing it. Seed tomatoes by cutting in half crosswise. Squeeze the halves gently over a bowl and the seeds will fall out.
The best tomato salad
Excellent tomato salads use simple but high-quality ingredients. No acid is needed with great tomatoes. They have enough on their own. If you are using a lot of yellow tomatoes, which are less acidic, then a touch of sherry or balsamic vinegar or lemon juice will heighten their taste. The addition of fresh mozzarella makes this a Caprese salad.
Story continues below advertisement
I usually buy an assortment of tomatoes because they give the salad a range of tastes.
- 4 juicy ripe tomatoes, heirloom or not
- Kosher salt
- 3 to 4 tablespoon of the best olive oil you have
- Basil leaves for garnish
- Buffalo mozzarella or burrata cheese
- Sliced vidalia or red onions
- Crumbled ricotta
Slice tomatoes and lay on a platter. Sprinkle with salt, olive oil and a grind of pepper. Garnish with basil leaves. Serve as is or include any or several of the additions.
Grilled heirloom tomato salad pizza
What could be better that a tomato salad on melted cheese with bread? Try shaved fennel over the tomatoes or add olives or even anchovies.
- Arugula pesto
- 2 cups packed arugula
- 1 teaspoon chopped garlic
- ½ cup grated Parmesan
- Pinch dried chili flakes
- 1/3 cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 750 g package store-bought pizza dough, thawed if frozen
- ¼ cup cornmeal
- ¼ cup extra virgin olive oil
- ½ cup arugula pesto
- 2 250g containers fior di latte (fresh mozzarella), sliced
- 3 or 4 heirloom tomatoes, thinly sliced
- Maldon or other finishing salt
- 8 basil leaves, torn
Combine arugula, garlic, Parmesan, and chili in food processor. Pulse until coarsely chopped. Add oil in a steady stream with food processor running until pesto is smooth, scraping down as needed. Season with salt and pepper.
Preheat grill to medium high, about 450 F. Sprinkle cornmeal evenly onto the back of two baking sheets without sides. Reserve.
Cut pizza dough into quarters to make one pizza per person. Roll out each quarter on a lightly floured surface to ¼-inch thickness. Shape does not matter. Place 2 pizzas on each baking sheet. Brush each with 1 tablespoon olive oil and spread on 2 tablespoon pesto. Top with cheese slices.
Oil grill. Slide each pizza onto grill. Close lid and cook for 3 to 6 minutes or until crust is golden and grill marks appear on the bottom. Remove from heat and place tomatoes in circles over the cheese. Sprinkle with finishing salt. Drizzle each pizza with remaining olive oil. Finish with a shower of basil leaves. Serve immediately.
Story continues below advertisement
Allison Budd, a good friend of mine, made this pizza when we visited her in Kelowna, B.C. Allison was originally a caterer in Toronto – her popular firm was called Allison Cumming Catering. You can either bake this or serve it unbaked, more like a big bruschetta. Either way is scrumptious.
- 1 12-inch pre-baked pizza base
- 680 grams tomatoes
- 170 grams goat cheese, crumbled
- 1 tablespoon chopped garlic
- ½ cup olive oil
- ¼ cup chopped basil
- Salt and freshly ground pepper
- Preheat oven to 400 F.
Combine garlic, olive oil and basil. Season with salt and pepper and set aside. Core tomatoes and thickly slice.
Place pizza on a heavy baking sheet. Brush pizza base with garlic oil. Place tomatoes in circles around base. Brush with more oil. Sprinkle with goat cheese. Drizzle with more oil and season with salt and pepper.
How to make Easy Spaghetti Recipe In Creamy Tomato Sauce | Vegetarian & Kid Friendly
To begin making the Spaghetti Pasta Recipe In Creamy Tomato Sauce start by boiling the Del Monte spaghetti pasta in hot water and a little bit of salt. Keep a saucepan filled with water over a medium heat.
Drop in the spaghetti pasta and a pinch of salt and leave it to boil. Boil the spaghetti pasta till it just the biting consistency which is the al dente.
Strain the water and rinse the cooked spaghetti pasta over cold water, to stop cooking the pasta. Drizzle the pasta with olive oil and keep aside.
The next step is to make Tomato basil sauce. Into a pressure cooker, cut the tomatoes into half and place the tomatoes into a pressure cooker. Allow the tomatoes to pressure cook just for one whistle.
After the first whistle release the pressure immediately and allow the tomatoes to cool. Once cooled, drain the water from the tomatoes. Remove the skin from the tomatoes and place the pulp into the mixer grinder and make a smooth puree.
Once the puree is ready. keep this aside.
Heat olive oil in a saucepan over medium heat. Add the garlic and onions. Saute the onions until the onions become tender.
At this stage add the carrots and capsicum and roast the vegetables until soft and is cooked. Once cooked add in the freshly made tomato puree, the basil leaves, red chilli flakes, oregano, salt and pepper and bring the mixture to a brisk boil for 3 to 4 minutes.
Stir in the cooked spaghetti pasta into the tomato basil sauce.
Stir in the cream, and stir fry Spaghetti Pasta the on high heat until the spaghetti gets well coated with the sauce.
Serve the Spaghetti Pasta Recipe In Creamy Tomato Sauce along with a glass of Cantaloupe Pomegranate and Mint Juice, Cheese Garlic Bread and Asian Watermelon Salad Recipe to the side to let the kids enjoy their dish.