How to cook Pasta Sauce with Fresh Tomato

How to cook Pasta Sauce with Fresh Tomato

How to cook Pasta Sauce with Fresh Tomato : Get More Easy Food Recipes : Healthy Food, Dessert Recipes, Appetizer Recipes, Vegetarian Recipes, Comfort Food, …
Video Rating: 0 / 5

Question by Telling It Like It Is: Want a recipe for pasta with ______?
I know you can mix pasta with veggies and grilled chicken…But does anyone have any unique pasta dishes or homemade sauce recipes? My only homemade recipe is tossing pasta with olive oil and topping it with homemade bread crumbs and parmesan cheese…Any more suggestions?

Best answer:

Answer by Langer
I’ll tell you want you make it and i’ll eat it.Sound good?

Add your own answer in the comments!

Gerber Graduates Pasta Pick-Ups Ravioli, Beef and Tomato, 6 oz Trays, 8 Count
Made for toddlers. What makes Gerber graduates pasta pick-ups ravioli perfect for toddlers? Just right for picking up. Easy to che…
Walnut Acres Organic Pasta Sauce Low Sodium Tomato and Basil — 25.5 fl oz
Classic pasta sauce made in Italian tradition – and that means organic. Natural sea salt, only less of it. But the same amount of …
Purina Pro Plan Adult Cat Food, Chicken, Tomato and Pasta, 3-Ounce Cans (Pack of 24)
Treat Your Cat To A Gala Meal The exceptional taste of Chicken Entree with Pasta & Tomatoes in Gravy is sure to become your cat’s …
Cristoforo Colombo E La Pasta Al Pomodoro – Christopher Columbus and the Pasta with Tomato Sauce: A Bilingual Picture Book (Italian-English Text) (Italian Edition)
A colorful picture book to introduce young readers to one of the best-known Italian explorers: Christopher Columbus. The fun and …
Tomato Brandywine D2845A (Red Slicer) 50 Organic Heirloom Seeds by David’s Garden Seeds
One of the best-tasting tomatoes. We describe Brandywine’s luscious flavor as “very rich, loud, and distinctively spicy.” The larg…


  1. meat balls, and sun dried tomatoes r a good combo on pasta with croutons and parmesan cheese

  2. There is/was a great recipe on the Oprah website. It was called something like, ‘You won’t stay/be single for long’. It really is that good.

  3. Shrimp!

    Pasta and Shrimp Diavolo

    Total Time: 15 minutes
    Yield: Makes 4 main-dish servings
    You can easily adjust the spiciness of this dish by increasing or decreasing the amount of hot chili oil you use, or by adding crushed red pepper for a real kick.
    For Pasta:
    8 ounces dried spaghetti, linguine, or fettuccine or 1 pound fresh fettuccine or linguine
    2 cups broccoli flowerets
    For Diavolo:
    1 cup chicken broth
    2 tablespoons cornstarch
    2 tablespoons Dijon-style mustard
    2 tablespoons lemon juice
    1 tablespoon drained capers
    1 pound fresh shrimp, peeled and deveined, or 12 ounces frozen peeled and deveined shrimp, thawed
    2 tablespoons olive oil or cooking oil
    1/2 teaspoon hot chili oil
    lemon wedges (optional)

    FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Add the broccoli to the boiling dried pasta during the last 5 minutes of cooking time. Immediately drain. (If using fresh pasta, cook the broccoli separately in a small amount of boiling water for about 5 minutes, or until crisp-tender. Drain and add to cooked pasta.)

    FOR DIAVOLO: In a small mixing bowl stir together chicken broth, cornstarch, mustard, lemon juice, and capers; set aside. In a large skillet cook and stir shrimp in hot olive oil or cooking oil and chili oil over medium-high heat for 1 minute. Stir broth mixture; carefully add to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more, or till shrimp turn pink. Toss with pasta-broccoli mixture. If desired, garnish with lemon wedges. Serve immediately.



    6 to 8 split, boneless, skinless chicken breasts
    1/2 c. white wine (jug wine okay)
    1/3 c. Dijon mustard
    1/2 c. stadium mustard

    Combine wine and mustards, blending well. Marinate chicken for 1 to 2 hours. Grill chicken on gas grill (broiler okay) until tender, turning every 2 to 3 minutes. Brush chicken with wine mixture before turning first time.


    1/2 c. pine nuts (look for in produce section, hard to find)
    1 stick butter (or “I Can’t Believe Its Butter”)
    8 Nebb Angel Hair Pasta
    1 tsp. lemon pepper
    3/4 c. fresh grated Parmesan cheese

    Melt butter in skillet and saute pine nuts until lightly browned. Cook pasta and place in skillet with butter mixture. Sprinkle with lemon pepper and Parmesan and toss well. Parmesan will melt. Serve with your favorite white wine.


    8 c. dried tri-colored spirals pasta, cook, drain, rinse and cool 6 half chicken breasts, grilled, cooled, sliced or shrimp and/or scallops or tuna
    1/2 lb. pea pods, cleaned, stringed, blanched and cut in bite sized pieces 1/2 red pepper sliced
    English cucumber, sliced
    1 c. toasted slivered almonds

    Combine pasta, chicken and dressing. Cover and chill. Just before serving toss pasta mixture with red pepper strips, cucumber and toasted almonds. 8 servings.


    4 tbsp. toasted slivered almonds
    1 1/3 c. almond or olive oil
    1/2 c. fresh lemon juice
    2 tbsp. grated lemon peel
    4 tbsp. fresh or 2 tsp. dried dill
    2 tsp. Dijon style mustard
    Salt and pepper to taste
    1/4 c. +or- honey to taste or 2-3 pkgs. Equal to taste

    Whirl almonds in blender or processor until finely ground. Add remaining ingredients and blend until smooth. Add sweetener to taste.

  5. Probably the simplest is to toss the hot pasta with a little olive oil, black pepper, grated cheese and maybe some chopped green herbs.

    Next simplest is to cook onions, garlic and a pinch of sugar in olive oil on medium heat until onions are soft, raise heat a little and pour in some red wine; let it reduce and add a couple of cans of diced Italian tomatoes. Let it all simmer gently for an hour or so, giving a stir now and then. In the last half-hour or so, prepare the pasta, turn off heat under the sauce and finish with a few chunks of unsalted butter, stirring to melt. Mix some of the sauce with the pasta (not too much, you just want to coat the pasta) and serve with chopped green herbs and a bowl of freshly-grated cheese on the side so people can help themselves.

    If you don’t use all the sauce, refrigerate in a covered glass or ceramic dish (not plastic or metal). Any pasta that’s left can be stored in a plastic bag. It’s all delicious reheated, either in a frypan or microwave. You could add mushrooms, chopped ham and so on.

    Or you could layer cooked pasta, sauce and grated cheese, top with more grated cheese and mushrooms, ham, hot sausage – whatever you like. Black olives are good. Bake it uncovered in a medium oven for half an hour or more, until it’s all hot and blended together.

    You can cook pasta (short style such as spirals) and toss it with a little olive oil, then cool it under the cold tap and refrigerate it when fairly cool. It can be heated later to go with stews, casseroles and steak, or you can mix it cold with salad (chicken or tuna salad if you like) and dressing; this is good for outdoor eating since you don’t have to keep it hot.

  6. Cream-based sauces are pretty easy to make and you can be very inventive with them. The first step is usually to fry your “spec” or meat in olive oil. I typically use prosciutto and or italian sausage. After cooking the meat, add heavy whipping cream (about a cup for 1 pound of pasta) and cook under medium-high heat, stirring often, until the sauce is reduced to the consistency you want. (Usually enough to coat the back of a spoon). Be sure not to leave this alone when you are cooking down the cream as it can easily boil over or burn. Finally add a few handfuls of grated parmesan cheese.

    This is the basic form of most cream-based sauces. I typically cook the spec in a healthy amount of garlic, and toward the end of the cooking process, I add a lot of pepper to this recipie, but it’s completely up to you.

    This sauce is really good on thicker pasta such as fettucini and penne.

  7. Pasta w/ hot italian sausage in a tomato cream sauce

    Boil Pasta to aldente.
    Brown ground hot italian sausage and drain grease
    Add 4 chopped garlic cloves, red chili pepper flakes, 1/2 pint heavy cream, 1/2 pink half and half, 1/2 cup mozzerella cheese and canned italian chopped tomatoes to sausage. Add salt and pepper to taste.
    Let sauce simmer for about 5 minutes and then add pasta. Cover and simmer for about 10 minutes.
    Remove from heat and let cool until sauce thickens.(about 5 minutes)

    Serve with fresh chopped parsley sprinkled on top.

  8. Go onto the Food Network site and plug in: pasta with….., and type in something you really like. Believe me you will have many, many choices. One of my favorites is sauteed shrimp, red onion, small amount of crisp bacon pieces. Another one is a red sauce with crumbled Italian sausage, halved black olives and lots and lots of minced garlic that has been sauteed.

  9. Pasta Con Broccoli

    4 ounces dry fettuccine pasta
    1 cup heavy whipping cream
    2 tablespoons butter
    1 ounce tomato sauce
    1/2 teaspoon minced garlic
    1/2 cup broccoli florets
    1/4 cup fresh sliced mushrooms
    salt to taste
    ground black pepper to taste
    2 tablespoons grated Parmesan cheese

    Cook fettuccini in a large pot of boiling salted water until “almost” done. Drain, and return noodles to pot.
    Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

    Herb and Chicken Pasta

    1 (16 ounce) package angel hair pasta
    4 skinless, boneless chicken breast halves
    salt and pepper to taste
    1/2 teaspoon dried basil
    1/2 teaspoon dried rosemary
    1/2 teaspoon Cajun seasoning (optional)
    1/2 teaspoon crushed red pepper flakes (optional)
    1/4 cup olive oil
    3 cloves garlic, chopped
    1 onion, chopped
    1 cup chicken broth

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
    Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.

  10. Fresh Pasta

    1 box of penne pasta

    1 1/2 cup Cherry Tomatoes

    optional amount of SLICES of fresh mozzarella cheese (NOT SHREDDED!!!!!!!)

    Drizzle Extra Virgin Olive Oil over whole thing

    Throw in about a 1/2 cup of roughly chopped basil

    &&&&&&&&&&&&&&& ENJOYYYYYYYYY!!!!!!!


    Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins

    6 tablespoons extra-virgin olive oil, divided
    1 cup julienned red onion
    1 tablespoon minced garlic
    2 cups peeled, seeded, and diced tomatoes
    3/4 cup sliced olives, such as kalamata
    1/2 cup golden raisins
    1/2 cup dry white wine
    2 tablespoons drained capers
    1/2 teaspoon crushed red pepper flakes, or to taste
    Kosher salt and freshly ground black pepper
    3/4 pound farfalle or other dry pasta
    1/4 cup freshly chopped basil leaves
    1/2 cup crumbled feta cheese, for garnish
    Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.
    Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.

    Note: We love feta cheese so I get a 4 ounce container and at the end I add the whole thing and stir it all in good. Feta won’t melt much.

  12. Low-fat pasta carbonara

    Ingredients (serves 4)
    400g dried fettuccine or spaghetti
    olive oil cooking spray
    150g rindless shortcut bacon, thinly sliced
    1 large brown onion, finely chopped
    3 eggs
    50g parmesan cheese, finely grated
    2 tablespoons flat-leaf parsley, chopped
    Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.
    Meanwhile, lightly spray a frying pan with oil. Heat over medium heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes, or until golden.
    Drain pasta and return immediately to hot saucepan. Whisk eggs in a jug with a fork. Add to hot pasta. Stir quickly to coat pasta.
    Add bacon mixture, parmesan, parsley, and salt and pepper to pasta. Toss over low heat for 1 to 2 minutes, or until heated through. Serve immediately.

Comments are closed.