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How To make Penne Salad with Tomatoes Goat Cheese & Basil
12 oz Penne
3 c Chopped tomatoes
2 ts Crushed garlic
2 tb Olive oil
2 tb Balsamic vinegar
3 oz Goat chees, crumbled
3/4 c Chopped fresh basil
1/3 c Sliced black olives
1. Cook pasta in boiling water according to package instructions or untill
firm to the bite. Rinse with cold water. Drain and place in serving bowl. 2. Add tomatoes, garlic, oil, vingegar, cheese, basil, olives and pepper
to taste. Toss untill chees begins to melt. TIPS: Apple sider vinegar can replace balsamic vinegar. Try feta chees instead of goat cheese. Use juicy ripe tomatoes to give the dalad enough liquid. Make ahead>>> Prepare tomatoe dressing early in day to marinate. Do not toss until ready to serve. From Rose Reisman Brings Home Light Pasta, typed in by Iris. Submitted By IRIS BELL On TUE, 30 MAY 1995 052645 GMT
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Cooking Guru S3E8: Goat Cheese & Sundried Tomato Penne
GOAT CHEESE & SUNDRIED TOMATO PENNE
Serves: 4 Prep and cooking time: 40-45 minutes
Ingredients:
2 cups penne pasta
2 tbl. Barbàra Extra Virgin Olive Oil
4-6 garlic cloves peeled & thinly sliced
½ of medium-large onion thinly sliced
⅛ teaspoon red chili pepper flakes
1 cup chopped broccoli florets
⅓ cup white wine
⅓ cup sun-dried tomatoes; julienne cut (packed in oil).
⅓ cup goat cheese
¼ cup of grated Parmesan Cheese
2-3 basil leaves, thinly sliced or 2 teaspoons prepared pesto sauce.
ground black pepper
Directions:
1) Heat olive oil in a large frying pan on medium-high for about 1 minute. Add sliced onions and garlic and reduce temperature to medium-low. Add the red chili pepper flakes.
2) Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
3) While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
4) Add pasta and cook about 9 minutes to al dente (slightly underdone). Add the chopped broccoli florets and sundried tomato to the pot. Continue cooking for one minute (10 minutes total). Remove from heat and drain in a strainer.
5) Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
6) Pour in white wine and heat on medium-high, stirring until the wine evaporates. Remove the pan from the heat. Add the goat cheese and toss until melted. Season with several grinds of salt and black pepper.
7) Spoon into bowls and garnish with grated parmesan cheese & slices of fresh basil.
8) Serve immediately.
Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network
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Tomatoes and Burrata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Active: 20 min
Yield: 4 servings
Ingredients
2 (8- to 10-ounce) balls of fresh burrata cheese
16 to 20 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or sea salt
Garlic Toasts (recipe follows)
Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise
Directions
Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.
Garlic Toasts:
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.
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Barefoot Contessa's Tomatoes and Burrata | Barefoot Contessa: Cook Like a Pro | Food Network
Red Lentil Penne Salad with Zucchini, Fresh Basil, onion green and Feta Salad
A Mediterranean flavour that is quick and easy to prepare. Enjoy the difference.
The Best Beginner Italian Pasta Recipe
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BASIL | LINGUINE | WITH GOAT CHEESE ( Easy Pasta Recipe !)
BASIL | LINGUINE | WITH GOAT CHEESE ( Easy Pasta Recipe !)
This easy pasta recipe is for those times when you want to take a break from meat. It`s so flavorful with the fresh basil and mild goat cheese. It`s a great combo for any time of the year. Serve with garlic bread on the side.
Ingredients:
-1 pkg. of linguine pasta
-1/2 cup olive oil
-1/2 tsp. Italian seasoning
-2-3 Roma tomatoes , chopped
-1 scallion
-3 gloves of garlic
-Kalamata olives
-Fresh basil
-Parmesan cheese
-Salt
Pepper
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