Tomato Basil Pasta | Tatyana's Everyday Food

author TatyanasEverydayFood   3 year ago

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SUBSCRIBE for more recipes: A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart which sees both pasta and sauce all cooked in the one pan resulting in perfectly al dente spaghetti wrapped in a silky tomato sauce. Add 100g of spinach for extra greenery. Check out the recipe: Follow me on SnapChat: DonalSkehan Order my new cookbook FRESH: Follow me on Twitter: Like my Facebook page: Follow me on Instagram: Follow me on Pinterest:

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Simple penne pasta tossed with juicy heirloom tomatoes, fresh mozzarella, garlic and basil. This delicious pasta dish is one of my favorites because it's so easy to put together; you'll have it ready in under 30 minutes! Serve it with refreshing Pure Leaf Iced Tea for a great meal! For this special episode of "Tatyana's Everyday Food," I partnered with @PureLeafIcedTea; their iced tea is the perfect complement to this dish. [FULL RECIPE BELOW]

Tomato Basil Pasta
Yield: 2-4 Servings

½ pound dry penne pasta
1 – 2 large, sweet heirloom tomatoes, diced
2 green onions, diced
Small bunch fresh basil leaves, chopped
1 small shallot/onion, diced
4 to 5 garlic cloves, minced
½ cup dry white wine
8 ounces fresh mozzarella
Salt and pepper, to taste
¼ cup olive oil
Balsamic vinegar

1. Prepare penne pasta in a large pot of salt water. Cook pasta to al dente, drain and keep warm.
2. Preheat a large sauté pan over medium-low heat. Add a drizzle of olive oil, shallot, and garlic. Sweat the aromatics until soft, but not browned.
3. Add white wine and reduce.
4. Add prepared pasta and stir to coat.
5. Season with salt and freshly ground black pepper.
6. Remove pan from heat and stir in mozzarella, tomatoes, basil and green onion; add the olive oil and vinegar.
7. Serve immediately while pasta is still warm and cheese is soft.

TIP: I love pasta bakes and you can turn this meal into a pasta bake by layering all the same ingredients into a casserole dish with a little tomato sauce to keep the pasta moist. Top it all with some extra cheese and pop in the freezer for up to 6 mos. Bake off at 375F for 35-45 minutes for an easy, convenient and fresh meal always at the ready!

Printable recipe available here:

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