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.

Braised Chicken in Sun Dried Tomato Cream

Braised Chicken in Sun Dried Tomato Cream - recipe found on Bella Sun Luci Sun Dried Tomato jar (see mooneyfarms.com)

Ingredients:

• 4 boneless, skinless chicken breast halves
• 3 garlic cloves, thinly sliced (I used my garlic press instead)
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1 - 8.5 oz jar Bella Sun Luci Sun Dried Tomatoes, drained (reserve some of the oil for cooking) julienne cut
• 2 Tbsp olive oil from jar

Directions

1. Heat reserve oil in heavy medium skillet over medium high heat.
2. Add chicken to skillet and saute until golden, about 4 minutes per side.
3. Add garlic and stir 30 seconds.
4. Add white wine, cream, sliced tomatoes and bring to boil.
   
5. Cover skillet, reduce heat to medium low, and simmer until chicken is cooked through, about 3 minutes.
6. Transfer chicken to plates and keep warm.
7. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.
8. Season sauce to taste with salt and pepper and spoon over chicken and serve.

Notes:

• Next time I'd double the ingredients to make the sauce
• I'd recommend serving with pasta
• I used half-and-half instead of heavy cream
  

Spaghetti with Artichoke Hearts and Tomatoes

Spaghetti with Artichoke Hearts and Tomatoes - from the Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

Buttered Linguine with Romano, Tomatoes, and Basil

Buttered Linguine with Romano, Tomatoes, and Basil - from Confections of a FoodieBride

1/2 lb Linguine
2 Tbsp butter, melted
1/2 tsp fresh ground pepper
2 Roma tomatoes, seeded and chopped
2 Tbsp basil, chopped/chiffonade
3/4 cup Pecorino Romano, finely grated
Salt, to taste

Cook pasta 6-8 minutes, or until al dente. Reserve 1/2 cup pasta water before draining.

Toss hot pasta in a large bowl with butter, pepper, tomatoes, basil, and cheese. Add 1/4 cup pasta water and toss to moisten. Add additional water if necessary. Salt to taste and serve immediately.

Yields: 3 servings (entree)
Source: Heavily revised from Everyday Pasta, 2007

Our view: DELICIOUS! We really like it!
My notes:

• I like to let the pasta cool just a little bit, and perhaps not add the reserved pasta water. My enemy: lumpy or stringy cheese. It could be too that I used the wrong kind of cheese.
• Even using the "wrong" cheese (ie Parmesan from the green can) it tasted alright. I can imagine that using the "right" cheese would do nothing but improve the taste.
• I added two cloves of crushed garlic, and we really liked it. But then again, we really like garlic.
  

Tomato tarte tatin

via Australian Women's Weekly

Serving size: Serves 6
Cuisine type: Italian, Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Lunch, Main

Tomato tarte tatin

INGREDIENTS

500g block frozen puff pastry, thawed slightly
1 tablespoon olive oil
50g butter
2 red onions, sliced
12 cloves garlic
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 kg roma tomatoes, core removed
baby herbs, extra balsamic and olive oil, to serve
crème fraîche

METHOD

Preheat oven at 180°C/ or 160°C (fan forced).

Grease a 30cm shallow round pan.

Roll out pastry to form a 5mm thick round disc, slightly bigger then pan. Refrigerate while preparing filling.

Heat oil and butter in a large frying pan over a medium to low heat.

Add onion, garlic, sugar and balsamic and cook for about 15 minutes or until onions and garlic are very soft and golden brown.
Season with salt and pepper and then set aside.

Place tomatoes in a medium saucepan filled with boiling water, cook for 1 minute or until skin just starts to come away from flesh.

Rinse under cold water until cool. Peel off skin using a small knife, cut in half and then remove and discard seeds.

Arrange tomatoes rounded side down on prepared pan, leaving a 1cm border. Scatter onion mixture evenly over top.

Lay pastry disc round over tomatoes and gently press excess pastry around edge to enclose.

Cook for 30 minutes or until pastry puffs up, is golden and cooked through.

Serve topped with baby herbs and drizzled with extra balsamic, olive oil and crème fraîche.