tomato pasta

<p>This Creamy Red Pepper Pasta is seriously delicious and seriously vegan! Perfectly chewy rigatoni, blistered juicy tomatoes, a creamy-but-cream-less roasted red pepper sauce, all sprinkled with fresh chives and basil.</p>

Creamy Red Pepper Pasta with Blistered Tomatoes

lb. rigatoni (DeLallo brand)

cherry tomatoes

olive oil (DeLallo brand)

salt and pepper

cashews

olive oil

water

garlic

nutritional yeast (optional)

salt

chives and basil for topping

Pasta

Cook pasta according to package directions.

Delallo Creamy Red Pepper Pasta Step 1

Tomatoes

Preheat the broiler. On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Broil for 10-15 minutes until very roasty.

DeLallo Creamy Red Pepper Pasta Step 2

Sauce

Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix &#8211; it should cling well to the pasta.

Meanwhile, blend up your sauce ingredients in a blender until *very* smooth and creamy. Pour over hot cooked pasta (off heat) and stir to mix - it should cling well to the pasta.

DeLallo Creamy Red Pepper Pasta Step 3

Serve

Serve with tomatoes over the top, as well as herbs and more salt and pepper.

DeLallo Creamy Red Pepper Pasta Step 4

I made this pasta dish last weekend-i used raw cashews and followed the recipe exactly. It was AMAZING!! I had the leftovers 3 days later (didn’t need to add water) and it tasted just as good (if not even better!). The only thing that could possibly make it better is if it had fewer calories😩

Yum... this is great! Thanks so much for another solid recipe that is quick and delicious...

This was SO good, and truly so fast. I am not even a big red pepper fan and thought this was fantastic. My husband loved it as well.

Literally one of the best sauces I have ever tried! Sooooooooo good!!

ça a l'air très délicieux, merci pour le partage.

I will surely Try this recipe sounds so good  Thanks For Sharing

OMG  SOOO GOOD RECIPE WILL BE TRYING TODAY OR TOMORROW MORNING

https://www.youtube.com/watch?v=OLrMa2DxEuc

Full recipe: www.pinchofyum.com/creamy-red-pepper-pasta

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it &quot;a million dollar spaghetti&quot; because it is quick and easy but tastes like a fancy Italian restaurant dinner.

10 Minute Spaghetti Recipe {One Pot}

oz any spaghetti (uncooked)

tomato sauce (low sodium)

olive oil (extra virgin)

tsp salt

black pepper (to taste)

oregano

Parmesan cheese (grated)

Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil.

Add 2 tsp salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.

Cook pasta uncovered for 5 more minutes or until al dente, stirring occasionally. Taste for doneness while cooking. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain in a colander.

Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Cook for 20 seconds, stirring constantly.

Turn off the heat. Add drained pasta, tomato sauce, remaining 1/2 tsp salt, pepper and 1 garlic clove. Stir gently until warmed through.

Serve immediately with Parmesan cheese. This is the best cheap and quite healthy spaghetti I have ever had anywhere!

https://content.jwplatform.com/videos/hSkpVt1n.mp4

10 Minute Spaghetti Recipe with tomato sauce, garlic and Parmesan. I call it “a million dollar spaghetti” because it is quick and easy but tastes like a fancy Italian restaurant dinner.

10 Minute Spaghetti

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Creamy Shrimp Pasta with Corn and Tomatoes

linguine, spaghetti,

pasta water

butter, divided

lbs. shrimp, peeled and deveined (tail off

salt, divided

garlic,

cherry tomatoes, halved

fresh spinach, chopped

lemon juice

heavy cream

basil

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Creamy Shrimp Pasta with Corn and Tomatoes Step 1

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Creamy Shrimp Pasta with Corn and Tomatoes Step 2

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Creamy Shrimp Pasta with Corn and Tomatoes Step 3

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.

Creamy Shrimp Pasta with Corn and Tomatoes Step 4

I made this for dinner tonight....AMAZING!  So flavorful!  It got rave reviews from the whole family.  This one is a keeper (like SO many of your recipes)....thank you Lindsay!

I just made this today.  I subbed broccoli for spinach ONLY because I didn’t have spinach and I wanted to make it as soon as I saw it.  It is soooooo good. This will be printed and maybe even laminated. Soooo good. Seriously amazing. Thank you!

Fabulous...shrimp is one of my favorite sea food and this way of cooked i really loved is and your pictures as well.....i will trying to make it this weekend...Thanks for sharing.....!

Yum, I made this for dinner last night and really enjoyed it! I don’t eat shrimp so I added zucchini instead and I thought that worked really well with the other flavors. Even with the cream this didn’t feel heavy to me - just fresh and summery!

Made this delicious recipe for dinner.  I used gluten free noodles, a small bit of coconut milk and dairy free butter because my daughter is gluten and dairy free and it was divine.  Definitely going to make again soon.

Shrimp. Pasta. Say no more, This looks so good!

Just like anything I’ve tried on this site..this was AMAZING!!!! My family loved it.
Thank you

This was so delicious, I added chopped zucchini to increase the veggies.  The corn is such a great combo with the shrimp!  I will be making this again!

This is so good it's upsetting. It immediately went into our regular rotation. Thank you.

So so so good! Another great recipe; so simple and easy to turn out on a busy week night. Wish I could post how pretty it turned out!

My favourite thing about this is the ratio of noodles to stuff! Heavy on the stuff! Delish. I'm having it tonight with Cavatappi!

Such a delicious, fresh summer pasta recipe! I added some Old Bay seasoning for a little extra flavor and it turned out perfectly. Fresh basil garnish is a must.  It was even good as cold leftovers the next day!

For my own recipes, I've found that roma tomatoes work best with a creamy pasta dish.

This looks like a much better version of a shrimp scampi. Can't wait to try making it!

https://www.youtube.com/watch?v=rNbyHGJmcJc

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Full recipe: www.pinchofyum.com/creamy-shrimp-pasta-with-corn-and-tomatoes

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

A delicious Italian dish with angel hair pasta, fresh tomatoes, basil, parmesan cheese and shrimp.

Capellini Pomodoro with Shrimp

angel hair pasta

shrimp (, washed and patted dry)

garlic (, minced)

Roma tomatoes (, diced)

black pepper (,

basil leaves (, chopped)

parmesan cheese

Cook pasta according to package instructions.

In a large skillet over medium heat, heat 1 Tbsp olive oil and 1 clove garlic. Cook for 1 minute.&nbsp;

Add shrimp and saute for 3-4 minutes, just until barely pink on both sides (they will get cooked more later). Remove shrimp to a plate.

Add remaining 2 Tbsp olive oil and 2 cloves garlic to the same skillet.&nbsp;

Add freshly diced tomatoes and cook, stirring constantly, about 2 to 3 minutes.&nbsp;

Add fresh ground black pepper, to taste. Add shrimp and fresh chopped basil. Cook for a few minutes longer, until shrimp is cooked completely.

Serve mixture over hot cooked angel hair pasta. Garnish with parmesan cheese. Serve immediately.

This roasted tomato eggplant pasta is a protein filled, comforting, weeknight meal.

Roasted tomato eggplant pasta

Barilla chickpea rotini pasta

shallots, roughly chopped

tbsps extra virgin olive oil

fresh basil, chopped

sugar

Salt and pepper

Parmesan cheese

extra virgin olive oil

tsp pepper

basil leaves

aubergine,

Preheat the oven to 400 degrees F. 

In a baking tray lined with parchment paper, lay tomatoes in a single layer. Add basil leaves and garlic head. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until the tomatoes start to burst and release their juices. 

When it’s cool enough to handle, squeeze out the garlic pieces. Reserve a few stems with tomatoes on them for serving. This step is completely optional.

In a separate baking tray lined with parchment paper, spread out the eggplant cubes. Toss with olive oil, sprinkle oregano, and season well with salt. Roast for 30 minutes until the eggplant becomes soft and golden brown. 

To make the pasta sauce, heat oil in a large saucepan over medium heat. Add shallots and cook for 5 minutes until fragrant. 

Add roasted tomatoes, garlic, eggplant, and their juices. Turn the heat to medium high and cook for 20 minutes until thickened. 

Add in the fresh basil leaves and cook for another 5 minutes. 

Stir in the sugar until it dissolves. Season with salt and pepper and adjust according to taste. If the sauce is too thick, add in a tablespoon of pasta water at a time to thin it out.

While the sauce is simmering, cook pasta according to the package’s instruction.

Divide the pasta among serving plates. Top with sauce, extra roasted tomatoes, basil, and Parmesan cheese.

You won't need to fill your shopping trolley to create this quick and easy recipe. Take the stress out of a last-minute home-cooked meal with this tasty pasta.

Bucatini all'amatriciana

guanciale (Italian cured pork cheek)

11/2 tsp dried chilli flakes

garlic cloves, finely chopped

Ardmona Rich & Thick Classic tomatoes

bucatini

pecorino,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

This Summer Pasta with Brown Butter Tomato Sauce is SO good! Fresh summer veggies are tossed with silky fettuccine noodles and an easy brown butter tomato sauce. Fresh and delish!

Summer Pasta with Brown Butter Tomato Sauce

lb Italian sausage

rose wine

zucchini, roughly chopped (about 1 1/2 cups)

tsp kosher sea salt, divided

corn, kernels removed

garlic cloves, minced

tbsp butter

tomatoes, seeds

oz fresh fettuccine (see below

Bring a large stock pot to a rolling boil. Season liberally with salt and pepper. Get large serving dish ready.&nbsp;

Heat a large skillet to a medium heat. Add sausage. Use a wooden spoon to bread the sausage into small pieces. Cook until browned and cooked all the way through, about 5-6 minutes. Add wine to the pan and use wooden spoon to scrape all the little brown bits up. Cook the wine out for 1 minute. Transfer the sausage mixture to the serving dish.&nbsp;

Add olive oil to the same pan. Add zucchini. Once zucchini starts to brown, add 1/4 teaspoon salt. Cook for another minute. Add corn, garlic and another 1/4 teaspoon salt. Saute for 1-2 minutes until garlic is soft. Transfer to serving dish with sausage.&nbsp;

Turn the heat on medium high. Add butter. Let the butter melt and once it begins to brown, swirl the pan. Once the butter is a deep brown and smells nutty. Turn the heat off and add tomatoes along with any accumulated juices. &nbsp;Turn the heat back on medium and cook until tomatoes have cooked down a bit and created a sauce, about 2-3 minutes. Add cream. Simmer until slightly thickened. Add another 1/4 teaspoon salt. Reduce heat to low.&nbsp;

While the cream simmers, add pasta to boiling water. Cook for 2 minutes (if using fresh, this all the time it should need to cook, but refer to the package to be sure). ROnce the pasta is done, use tongs to transfer the pasta to the sauce along with remaining 1/4 teaspoon salt. Reserve pasta water. Toss in sauce. Add veggies and sausage to the pasta. Toss. Season to taste with salt and pepper. If needed use some of the reserved pasta water to create a thinner sauce.&nbsp;

A quick and easy pasta recipe, made with fresh tomatoes and ultra creamy mascarpone cheese. An irresistible dinner, on the table in 15 minutes!

15 Minute Tomato and Mascarpone Pasta

250 g (~ 9 oz) pasta (I used linguine)

tbsp oil

garlic, (minced)

herbs

Salt

Black pepper

tsp sugar ((optional))

fresh basil, (chopped)

mascarpone cheese

Vegetarian parmesan-style cheese, (finely grated, to serve (optional))

Boil the pasta in plenty of water until cooked al dente, then drain.

While the pasta is cooking, heat a dash of oil in a large frying pan, and add the diced tomatoes and garlic. Cook over a medium heat for 5 minutes, until they've cooked right down to create a chunky tomato sauce.

Add the mixed herbs, salt and pepper, and sugar (if using). Finally add the chopped basil and mascarpone cheese, and stir until the cheese has melted. It will create a creamy, glossy sauce.

Transfer the drained pasta to the pan with the sauce, and mix well. Serve topped with parmesan-style cheese, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1610963554/yrj0xqlp6yzok3htkzaf.mp4

Tomato and mascarpone pasta sauce

This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It&#039;s an amazing pasta with cherry tomatoes garlic and basil.

Pasta with Cherry Tomatoes

spaghetti

red pepper

basil (chopped, plus more for serving)

Parmesan cheese (plus more for serving)

Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water and drain.

Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, salt and crushed red pepper and cook until fragrant, 1 more minute. Use the back of a spoon or a potato masher to carefully mash the tomatoes to release their juices. Continue cooking until the tomatoes continue to burst and create a sauce, 5 more minutes.

Transfer the drained pasta on top of the tomato sauce along with the basil and parmesan cheese and toss to combine. Add as much of the reserved pasta water as needed to reach the desired consistency.

Serve immediately with more fresh basil and parmesan cheese, if desired.

https://content.jwplatform.com/videos/sK3zdVFu.mp4

This Pasta with Cherry Tomatoes is a quick and easy dish that comes together in 15 minutes. It's an amazing pasta with cherry tomatoes garlic and basil.

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.

Bruschetta Pasta

olive oil (1.10)

Tbsp balsamic vinegar (0.45)

Dijon mustard (0.09)

garlic, minced (0.16)

salt (0.03)

Roma tomatoes (1.80)

penne pasta (0.94)

fresh basil, loosely packed (0.67)

Make the vinaigrette first. Add the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to a bowl, then whisk until smooth.

Finely dice the tomatoes. Add the tomatoes to a large bowl, then pour the dressing over top. Stir the combine the tomatoes and dressing, then set them aside to marinate.

Cook the penne pasta according to the package directions (boil 7-8 minutes, or until tender), then drain well in a colander. Allow the pasta to cool.

While the pasta is cooling, roughly chop the basil.

Give the tomatoes another stir, then add the drained and cooled pasta and chopped basil to the bowl. Stir until everything is evenly combined and coated in dressing. Taste the pasta and add more salt or pepper if needed. Serve immediately or refrigerate until ready to eat.

Top 18 tomato pasta recipes from across the web

The most viewed tomato pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Red Pepper Pasta with Bliste...

10 Minute Spaghetti Recipe {One Pot...

Creamy Shrimp Pasta with Corn and T...

Capellini Pomodoro with Shrimp

Roasted tomato eggplant pasta

Bucatini all'amatriciana

Summer Pasta with Brown Butter Toma...

15 Minute Tomato and Mascarpone Pas...

Pasta with Cherry Tomatoes

Bruschetta Pasta

Burst Tomato Pasta

Slow Roasted Chickpea and Tomato Pa...

Sun-Dried Tomato Pasta with Chickpe...

Fresh Tomato Basil Pasta with Ricot...

Easy Sun-Dried Tomato Pasta

Penne Pomodoro

Spinach and ricotta lasagne

One-pan spaghetti meatballs

Top 18 tomato pasta recipes from across the web

The most viewed tomato pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Red Pepper Pasta with Bliste...

10 Minute Spaghetti Recipe {One Pot...

Creamy Shrimp Pasta with Corn and T...

Capellini Pomodoro with Shrimp

Roasted tomato eggplant pasta

Bucatini all'amatriciana

Summer Pasta with Brown Butter Toma...

15 Minute Tomato and Mascarpone Pas...

Pasta with Cherry Tomatoes

Bruschetta Pasta

Burst Tomato Pasta

Slow Roasted Chickpea and Tomato Pa...

Sun-Dried Tomato Pasta with Chickpe...

Fresh Tomato Basil Pasta with Ricot...

Easy Sun-Dried Tomato Pasta

Penne Pomodoro

Spinach and ricotta lasagne

One-pan spaghetti meatballs

The most viewed tomato pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine