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Spaghetti with Tomatoes, Basil and Gorgonzola recipe

Spaghetti with Tomatoes, Basil and Gorgonzola recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

There's nothing better than a simple pasta dish! The classic combination of tomato, basil and cheese just always works, and is a terrific midweek supper, ready in just 20 minutes. Enjoy!

9 people made this

IngredientsServes: 2

  • 250g spaghetti
  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, thinly sliced
  • 1 large clove garlic, crushed
  • 200g plum tomatoes, halved
  • 1 handful fresh basil, cut into thin strips
  • 25g Gorgonzola or other blue cheese

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Cook spaghetti according to packet instructions. Drain and set aside.
  2. Heat olive oil in a large frying pan over medium heat. When the oil is hot, lightly fry the onion for 5 minutes. Add the garlic and fry for one minute. After 1 minute add the tomatoes. Reduce heat and simmer for about 5 minutes until the tomatoes fall apart easily.
  3. Place the cooked pasta into the pan and season with salt and pepper. Heat everything well.
  4. Turn off the heat and pour a generous shot (about 2 tablespoons) of olive oil over the pasta. Sprinkle with the basil and mix well.
  5. Crumble Gorgonzola cheese over the pasta and garnish with some basil.

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Reviews & ratingsAverage global rating:(5)


Cherry Tomato Pasta with Garlic and Lots of Basil

The fall season is gently getting closer but I am still holding onto the end of summer for as long as I can. Heirloom tomatoes are at their peak and I’m selfishly enjoying their abundance for as long as I can, because as you know, tomatoes are my absolute favorite food.

This easy 15 minute pasta recipe was made on a weeknight whim in preparation for a cooking segment on King 5. The theme: tomato recipes, of course! And I wanted to show off the seasons rainbow with vibrant, bold, colorful recipes.


Summertime Spaghetti with Fresh Tomato Sauce

“What do you do for a living?” they ask. I never know how my response will go over or which questions will follow. Most often, the questions are, “How did you get into that?” and, “where do you get your recipes?” On a recent flight, I got a bold, “How do you make money doing that?!” from my seat mate. All fine questions, mind you.

I never have a good answer to the recipe source question. Typically, the recipes are a composite of ideas from restaurant meals, magazines, other blogs, cookbooks and suggestions from friends and readers. Sometimes I wake up with ideas sometimes they pop into my head when I open my refrigerator sometimes they come to me when I’m deep in conversation during happy hour. I always try my best to give credit where credit is due.

Today’s recipe is more straightforward—it’s from an old issue of Gourmet Magazine that I’ve been wanting to try forever, courtesy of a special edition from Bon Appetit… cross-referenced with America’s Test Kitchen’s vegetarian cookbook and fiddled with to meet my expectations. That’s pretty straightforward for me these days.

I finally got a chance to try it when I came across some big, juicy, local tomatoes at Whole Foods. I knew just what to do with them and flipped open my sources when I got home. America’s Test Kitchen wanted me to chop up the tomatoes and let them marinate for up to three hours, but I was hungry-bordering-on-hangry, and a three-hour wait wouldn’t do.

Gourmet’s version suggested grating a portion of the tomatoes to get some nice and juicy pulp, then letting the mixture marinate for 10 minutes. Much better! I mixed up the sauce and let it rest while I brought a pot of water to boil and cooked my pasta. Both sources suggested simply tossing the raw tomato sauce with hot cooked pasta, but I thought it was a little too raw in that state, a little too what’s-pico-de-gallo-doing-in-my-pasta, if you will.

I wasn’t sure the pasta was blog-worthy until I tried my reheated leftovers. They were amazing. I took that as inspiration and tried just barely cooking the fresh tomato sauce while tossing the pasta with a little bit of starchy cooking water. That was just the ticket—the tomatoes benefit from a little warmth, and the starchy cooking water turns the raw tomato runoff into a sauce that lightly coats the spaghetti.

Granted, this recipe’s flavor will be almost entirely dependent upon the tomatoes you use, so pick some good ones. You want ripe, almost over-ripe tomatoes. You can, of course, skip my suggestion to warm up the sauce and just toss it with warm pasta for Italian-flavored tomato pasta.

I always use whole grain pasta for more protein and fiber, and DeLallo’s 100 percent whole wheat pastas manage to do so without sacrificing flavor or texture. (That’s why I work with them! They’re the best!) Last but not least, I felt like Parmesan added quite a bit of personality to this dish, but check my notes for substitution suggestions. Let’s hear it for ripe summer tomatoes!


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Gallery

  • 1/2 cup halved and pitted black olives
  • 4 teaspoons balsamic vinegar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound spaghetti
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 2 pounds vine-ripened tomatoes (about 6), chopped
  • 3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
  • 1 1/4 cups chopped fresh basil

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.


Recipe Keywords

1. Bring a large pot of water to a boil over medium-high heat. Rinse the tomatoes and remove any stems or leaves. Place the tomatoes in the boiling water and cook for 10 minutes.

2. Transfer the tomatoes from the boiling water to an ice bath and let sit for 5 minutes. Return the water to a boil, if not boiling already. Cook your spaghetti according to package directions and drain.

3. Take the tomatoes out of the ice bath and gently remove and discard the skins. Dice the tomatoes and place them in a large bowl.

3. Stir the garlic, basil, olive oil, lemon juice and 1/2 tsp salt in with the tomatoes. Add the cooked spaghetti to the tomato mixture and toss to combine. Season with salt & pepper to taste.


Reviews ( 11 )

Just started getting our homegrown tomatoes in and, looking for a quick & easy recipe, I stumbled on this last night. I had saved and printed it from 2011 and so glad I did! Finally made it for the first time last night and it was AMAZING. Easy as boiling water and the flavor was out of this world - way beyond my expectations. Who would think broiling a tomato would be this good? This was our main course with a salad on the side and a nice little Pinot Grigio. My meat-eating husband did not even complain about the lack of animal parts. He RAVED over this. Score!


Cherry Tomato Spaghetti

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!


How to make Scarpetta&rsquos Spaghetti Recipe

To make Scarpetta&rsquos Spaghetti recipe, you&rsquoll first work the tomato. Cut each tomato in half and scoop out the seeds with your fingers. You can use plum tomatoes or regular tomatoes, whichever is freshest. You want a smooth, intensely flavored sauce&hellipand watery seeds don&rsquot belong.

The Garlic Basil Oil has just a few ingredients &ndash fresh basil, sliced garlic and chili flakes.

Infuse the ingredients in hot olive oil and let sit on stove for 20 minutes or more: 10 minutes on low-low-low heat and then 10 minutes off the heat. The longer you let it steep, the more flavorful the oil will be. You won&rsquot use all of the oil &ndash strain, discard the solids and refrigerate for a few days and use in other recipes. Do not store the garlic in oil at room temperature.

Just before serving, drizzle or toss the pasta with the Garlic Basil Oil.


I'll definitely be making Garten's summer garden pasta again, even when the season comes to an end.

While I'm a huge fan of pasta dishes drenched in heavy meat sauces, I loved how Garten's pasta was simple yet rich. And it was so easy to put together, with just two steps: prepping the mixture, and cooking the pasta. I only had to clean a few dishes, and the actual cooking time took less than 10 minutes.

Not bad for a dish that reminded me of the incredibly cheap (but delicious) dishes that I ate in Italy during a summer trip with friends years ago. After so many months cooped up at home, it was nice to reminisce on those travel memories again. All I needed was an Aperol spritz.

This is an opinion column. The thoughts expressed are those of the author(s).



Comments:

  1. Ormund

    straight to apple



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