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Spaghetti with sun-dried tomatoes and basil

Spaghetti with sun-dried tomatoes and basil


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  • 250g uncooked pasta
  • 100g dried tomatoes (4-5 pcs)
  • 2-3 tablespoons oil from tomatoes or olives
  • 1 tablespoon sauce pesto
  • 1 clove of garlic
  • 100ml white wine
  • Parmesan
  • salt pepper

Servings: 2

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Spaghetti with sun-dried tomatoes and basil:

Put the pasta to boil according to the instructions on the package. Meanwhile, drain the tomatoes from the oil (I preserve them in oil) and cut them into pieces. Put the oil in a pan together with the crushed garlic, add the tomatoes and sauté for 2-3 minutes, then add pesto sauce, wine, leave for 1-2 min. and add the previously drained pasta. Let it simmer for another 1-2 minutes. Stirring frequently. Serve hot with Parmesan cheese on top.


The preparation of spaghetti on the guitar with sourdough, olives, cherry tomatoes and fried basil

1) Take the sourdoughs, clean them by removing the roots and boil them in boiling salted water for 5 minutes.

2) Continue to make the guitar spaghetti recipe with sourdough, olives, sun-dried cherry tomatoes and fried basil, sautéing the sour cream in a pan with the minced garlic, 6 tablespoons of oil, a piece of chopped chili pepper and cooking for 3-4 minutes.

3) Remove the oil from pomodorini, cut them into fillets and add them to the sour cream.

4) Add the olives cut in half, mix well and turn off the heat.

5) Now cook the spaghetti on the guitar while frying about 20 basil leaves in plenty of very hot oil, then drain and let it drip on paper towels.

6) Drain the spaghetti, season immediately with the prepared sauce and taste with the fragrant leaves of fried basil.


It's a chef's recipe Filippo La Mantia

4 people

  • 250 g of linguine
  • 10 dried cherry tomatoes in oil
  • 100 g of peeled almonds
  • caciocavallo ragusano
  • a bunch of basil
  • juice of 1 lemon
  • oregano
  • extra virgin olive oil
  • salt and pepper

Cut the cherry tomatoes into small pieces, chop the almonds and the washed basil leaves. Put everything in a large pan with a drizzle of extra virgin olive oil and lemon juice. Turn with a wooden spoon so that the ingredients blend well.
Meanwhile, cook the pasta in a pot with plenty of boiling salted water and drain al dente. Pour it into the pan with the seasoning, gently combine the ingredients over low heat and sprinkle with the Ragusa cheese.
Serve immediately and, if desired, add a pinch of freshly ground pepper.


Doses & Ingredients

  • Doses for 4 people
  • Difficulty Bassam
  • Preparation 15 min
  • cottura 10 min
  • Cost low
  • Food availability easy
  • linguini 400 gr
  • Dried tomatoes in oil 100 gr
  • Garlic clove 2
  • Spicy chili 1
  • Prezzemolo 1 deck
  • Dried oregano q.b.
  • Basil q.b.
  • Oil of dried tomatoes in oil - 4 tablespoons
  • Its q.b.

Spaghetti with sun-dried tomatoes and basil - Recipes

This recipe & egrave the version of this dish that Giacomo Gallina presented to celebrate the World Day of Italian Cuisine (IDIC) reached the seventh edition which saw the protagonists spaghetti with tomato and basil.

4 people

The sauce

  • 300 gr of gravy cherry tomatoes (Piennolo, Pachino, etc.).
  • a clove of garlic
  • extra virgin olive oil

The pasta

  • 240 gr of tuna
  • Parmesan cheese of 36 months (company Angelo Bonati)
  • stracciatella
  • Parmesan cheese of the poor: Bread, herbs, Parmesan cheese and garlic smoothies.
  • basil

After washing them, quickly cook the tomatoes cut in half in a little extra virgin olive oil and a clove of garlic from which it took away the soul.


After a few minutes, the tomatoes & # 39 & # 39 & # 39; They are seasoned with a pinch of salt and flavored with a few hand-chopped basil leaves.
Keep them aside.


The tuna dishes are cooked al dente in plenty of salted water and then transferred to a pan. Saute in a little hot oil and a clove of garlic. It is & # 39 & # 39; risottata & # 39 & # 39 with a circular motion adding a few tablespoons of pasta cooking water.


When the dough has absorbed all the water and is al dente, it is ready to be flattened.


First sprinkle it with Parmesan cheese (never the cheese in a sauce), then add the cherry tomatoes previously prepared and kept warm. Finally the burrata, the Parmesan cheese of the poor and basil leaves.


BASIL PEST PASTA WITH DRIED TOMATOES UNDER & # 8217OIL AND ALMONDS & # 8230 ..

equip yourself with a glass, insert a clove of minced garlic.

add the basil leaves, grated cheese, oil, salt and pepper.

toast the almonds and heat in a non-stick pan for about 10 minutes. as soon as they change color turn off.

drain the pasta al dente in this case linguine, add the pesto and cream. over a moderate flame, add the chopped dried cherry tomatoes or as you prefer. and whisk together the pasta and pesto.

add the toasted almonds cut in half ... and flattened and decorated with basil leaves.


Spaghetti with sun-dried tomatoes and basil - Recipes

Wonderful combinations in spaghetti with sun-dried tomatoes and crumbs between mint and lemon, caciocavallo and chili pepper, toasted crumbs and oregano. Only contraindication: difficult to stop.

I know it may look like a broken disk but when it's raw it's all there is!
Cosima (historical friend as well as the most affectionate of the supporters of love and oil) who a few years ago gave up everything to follow love in Sicily, brought me from Palermo dried tomatoes dried in the sun, not in the oven! & # 8211 and oregano: scents and flavors to lose your head!
As soon as I was left alone, I began to eat the tomatoes as they were, one after the other, as if they were chips. Luckily before I finished I went back to myself (and love and oil).
I did a blitz from
Eataly to get me caciocavallo, loaf and a lemon: all DOP siculo to stay up to Cosima's gifts, andHere is the result.


Guitar spaghetti with sour cream, olives, sun-dried cherry tomatoes and fried basil

Guitar spaghetti with sour cream, olives, sun-dried cherry tomatoes and fried basil

Preparation

1) Private him agretti small roots and wash them very well so as to remove all the soil. Boil them in plenty of boiling salted water for 5 minutes and drain.

2) Peel the garlic, remove it from any sprouts and squeeze it with the special tool. Lightly heat 6 tablespoons of oil in a pan, add them agretti and the garlic, season for a few moments over high heat, then salt, add a piece of chopped chili pepper, lower the heat and continue cooking for 3-4 minutes.

3) Drain the cherry tomatoes well from their oil, cut them into fillets and add them to the pan with the agretti. Add the olives cut in half, mix and turn off the heat.

4) Boil the pasta in plenty of lightly salted boiling water. Meanwhile, fry about twenty basil leaves in plenty of very hot oil, then drain them and let them drip on paper towels. Drain the pasta, season immediately with the prepared sauce and serve with the fried basil leaves.


Pens with sun-dried tomatoes and basil

Today we propose the recipe to prepare the Pens with sun-dried tomatoes and basil, a quick first course to prepare and tasty!

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Ingredients

To prepare the spaghetti with tuna olives and sun-dried tomatoes, as a first operation we take 2 shallots, clean them from the waste side, wash them and cut them into rather thin slices.

Meanwhile, pour the necessary amount of water into a large pot, add salt and pour the pasta when it reaches the boil.

In a large non-stick pan pour a drizzle of oil and over medium heat brown the shallots. When complete browning, add 6 fillets of anchovies Amoretti di Lorenzo and squeezing often with a fork let them melt completely.

Once melted, cut the olives in half in brine Amoretti di Lorenzo and add them to the mixture together with the tuna fillets of Amoretti di Lorenzo. Let season for a few minutes. As a last operation, cut the dried tomatoes of Amoretti di Lorenzo into small pieces, add them to the rest of the ingredients, turn up the heat and cook, turning often for a couple of minutes.

Drain the pasta al dente, pour it into the large non-stick pan and sprinkle with a generous splash of crude oil. Amoretti di Lorenzo. Serve in dishes with a tuft of fresh basil and serve still hot.



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