Burst Cherry Tomato Pasta

BY MOLLY BAZ

as seen on bonappetit

A simple sauce of juicy, bursty cherry tomatoes (aka nature’s Gushers) that comes together in around 15 minutes. If you can’t find cherry tomatoes, any larger ones will work just as well for this summery pasta sauce recipe. Simply cut them into pieces about the size of cherry tomatoes and proceed.

Ingredients

4 servings

½

cup extra-virgin olive oil, plus more for drizzling

6

garlic cloves, smashed

4

pints cherry tomatoes (about 2½ lb.)

¾

tsp. crushed red pepper flakes

2

large sprigs basil, plus 1 cup basil leaves, torn if large

1½

tsp. kosher salt, plus more

Pinch of sugar (optional)

12

oz. campanelle or other tube pasta

1

oz. finely grated Parmesan (about ⅓ cup), plus more for serving

Preparation

1. Step 1

   Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Increase heat to medium and add tomatoes, red pepper flakes, basil sprigs, and 1½ tsp. salt. Cook, stirring to coat, until tomatoes begin to burst, about 4 minutes. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce, then continue to cook, stirring occasionally, until a chunky, thickened sauce comes together and about half the tomatoes are completely broken down and half remain in tact, 10–12 minutes. Taste and adjust seasoning, adding sugar if sauce seems tart. Pluck out and discard basil sprigs.

   Step 2

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, add to pot with sauce, and cook over medium heat, stirring, until coated, 1–2 minutes. Remove from heat and stir in 1 oz. Parmesan.

   Step 3

   Divide pasta among bowls. Top with more Parmesan and 1 cup basil leaves. Drizzle with oil.

20 Minute Red Curry Noodles with Fried Coconut Garlic

 

20 Minute Red Curry Noodles with Fried Coconut Garlic

as seen on Half Baked Harvest
All you need are pantry ingredients and about 20 minutes - so delish!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4

 

Calories: 601kcal

 

Author: Tieghan Gerard

Ingredients

• 8 ounces rice noodles
• 4 tablespoons sesame oil
• 6-8 cloves garlic, finely chopped
• 3 tablespoons finely shredded coconut
• flaky salt
• 2 zucchini or summer squash diced
• 1 tablespoon fresh grated ginger
• 2-3 tablespoons Thai red curry paste
• 1 (14 ounce) can full fat coconut milk
• 1 tablespoon low sodium soy sauce or tamari
• 2 teaspoons honey
• juice from 1 lime
• 1/2 cup fresh basil or cilantro, roughly chopped
• fresno peppers, for serving

Instructions

• 1. Cook rice noodles according to packaged directions. 

  2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. 

  3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.

  4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.

  5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

Better Than Takeout Sesame Noodles

Better Than Takeout Sesame Noodles - as seen in Parade Oct 18, 2009 (page 19)

For the sauce:

• 6 Tbsp peanut butter
• 5 Tbsp soy sauce
• 1 1/2 Tbsp sugar
• 1 Tbsp warm water
• 1 Tbsp Asian sesame oil
• 1 Tbsp rice vinegar
• 1/4 cup chopped ginger
• 3 cloves garlic, chopped

Other ingredients:

• 1/2 lb. thin spaghetti
• 1 Tbsp Asian sesame oil
• 1/2 lb. cooked and finely shredded chicken
• 1/4 English cucumber, peeled and cut in slivers
• 1/2 red pepper, diced
• 10 snow peas, thinly sliced across
• 3/4 cup bean sprouts

1. Put all the ingredients for the sauce into a blender of mini food processor, and whir until smooth.
2. Cook the spaghetti following package directions. Drain, rinse, and toss with the sesame oil and chicken. Add the sauce and mix until evenly combined.
3. Top with the crunchy vegetables and serve immediately.