Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Pasta is one of my favorite food groups. I could eat it every day, although in all truth I maybe only have it once or twice a month. I will never turn it down however! I found this recipe for One Pan Oven Spaghetti in a cookbook I have on my kindle entitled, Simple Pleasures, Easy Recipes for Everyday Indulgence by Emma Fontanella.
This is the first recipe that I have cooked from it, but if this one is anything to judge from, I am in for a treat. They all look fabulous.
The first thing that intrigued me was the fact that everything cooked in the one dish in the oven. No need to cook a sauce or the pasta separately.
Another thing which appealed was the simplicity of the ingredients. If you keep pasta, tomatoes and stock in your store cupboard you have just about everything you need to make this, bar the cheese and the oregano. Oh, and the olive oil. A bit of seasoning.
Simple ingredients. Simple cooking method. Delicious results. You certainly can't complain about that!
WHAT YOU NEED TO MAKE ONE PAN OVEN SPAGHETTI
Just a few simple store cupboard ingredients.
- 1 (14 1/2oz/400g) tin of crushed tomatoes
- 1 pound (500g) spaghetti
- olive oil
- dried oregano
- 1 small potato, unpeeled and thinly sliced
- 6 ounces (180g) freshly grated Parmesan Cheese plus more to serve
- salt to taste
- 6 to 8 cherry tomatoes, washed, dried and halved
- 4 cups (1 liter) hot/boiling vegetable or chicken stock
I used a tin of Mutti crushed tomatoes (Polpetti.) These were perfect. I Like the Mutti tomato products. My spaghetti was Molisana brand. I think any kind of crushed tomatoes or pasta would work.
I am not sure what purpose the potato filled, but I wouldn't add it if I do this again as it didn't cook through in the allotted time. Either that or I didn't cut it thin enough.
Try to grate your own cheese if you can. I used a type of cherry tomato called Strawberry Sweet Cherry Tomatoes as that is what I had. They disappear into the sauce.
I used Better than Bullion stock paste, reconstituted, and freeze dried oregano flakes.
HOW TO MAKE ONE PAN OVEN SPAGHETTI
This certainly is very easy to make. Simple ingredients put together in a simple and delicious way. You do need a deep 9 by 13-inch baking dish for this.
Preheat the oven to 430*F/220*C/ gas mark 7. Oil your baking dish really well with some olive oil and place onto a baking tray for ease of use.
Spoon a small portion of the tomatoes into the bottom of the baking dish. Top with one-third of the spaghetti. Add 1 TBS of olive oil, a pinch of oregano, a pinch of salt, a few slices of the potato and 1/3 of the Parmesan cheese.
Repeat these layers until you have used everything up. Scatter the halved tomatoes over top.
Pour the boiled stock over top of everything and bang the tray/dish into the oven.
Bake uncovered for 10 minutes. Remove from the oven and using a pair of tongs give the spaghetti a stir.
Return to the oven and cook for a further 10 to 15 minutes longer, until most of the broth has been absorbed into the pasta.
Taste to make sure it is thoroughly cooked. If not, give it a bit longer. Taste and adjust seasoning as necessary. Add more grated cheese and serve. A salad goes nicely on the side.
CAN THIS BE MADE AHEAD?
Yes, this can certainly be made ahead of time. Make up to the point of layering everything in the baking dish. Do not add the stock. Cover with foil.
When you are ready to bake it, pour the stock over top and follow the recipe as directed.
REHEATING LEFTOVERS
Here are some great tips for dealing with leftover pasta and sauce.
Simply heat a little bit of olive oil in a skillet over medium heat. Add the leftover pasta and sauce, and fry until it reaches the stage you enjoy. Myself I like it with crispy bits!
Fried spaghetti and lasagna leftovers were always real favorites with my family when they were growing up! In fact, I think they often enjoyed these things even more the day after, fried. I used butter.
This was certainly very simple to make and quite tasty. Do take note that the sauce will thicken upon standing. I am not sure what purpose the potatoes added as they didn't really cook through during the cook time alotted.
If I made it again, I would leave the potatoes out, but this certainly made for a really tasty dish that was economical and very simple to make. I enjoyed with a generous grinding of black pepper and cheese scattered over top!
I think if you wanted to you could brown a pound of ground meat ahead of time and add it with the tomatoes between the layers. Myself, I did not miss the meat, but I know some people would.
Do you enjoy pasta as much as I enjoy pasta! I enjoy it so much I think it should have a food group all to itself. Here are a few other simple and economical favorites of mine!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
LEMON & GREEN OLIVE PASTA - If you are looking to try out a new pasta dish this week look no further. This one is a winning combination all round. Although the quantities are for only two people, you can very easily multiply them to feed more! It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavors of lemon and good green olives you are going to adore this simple pasta dish. Incredibly tasty and very special.
Yield: 6 servings
One Pan Oven Spaghetti
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is an Italian recipe shortcut for spaghetti which baked in the oven, yielding perfectly cooked spaghetti, bathed in a rich, savory tomato sauce, using minimal effort. You will need a 9 by 13-inch, 3-inch deep pan for this.
Ingredients
- 1 (14 1/2oz/400g) tin of crushed tomatoes
- 1 pound (500g) spaghetti
- olive oil
- dried oregano
- 1 small potato, unpeeled and thinly sliced
- 6 ounces (180g) freshly grated Parmesan Cheese plus more to serve
- salt to taste
- 6 to 8 cherry tomatoes, washed, dried and halved
- 4 cups (1 liter) hot/boiling vegetable or chicken stock
Instructions
- Preheat the oven to 430*F/220*C/ gas mark 7. Oil your baking dish really well with some olive oil and place onto a baking tray for ease of use.
- Spoon a small portion of the tomatoes into the bottom of the baking dish. Top with one-third of the spaghetti. Add 1 TBS of olive oil, a pinch of oregano, a pinch of salt, a few slices of the potato and 1/3 of the Parmesan cheese.
- Repeat these layers until you have used everything up. Scatter the halved tomatoes over top.
- Pour the boiled stock over top of everything and bang the tray/dish into the oven.
- Bake, uncovered for 10 minutes. Remove from the oven and using a pair of tongs give the spaghetti a stir.
- Return to the oven and cook for a further 10 to 15 minutes longer, until most of the broth has been absorbed into the pasta.
- Taste to make sure it is thoroughly cooked. If not, give it a bit longer.
- Taste and adjust seasoning as necessary. Add more grated cheese and serve. A salad goes nicely on the side.
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I got a new cookbook yesterday. I had been anticipating it's arrival for quite some time. Everyday Comfort by Holly Nilsson, author of Spend with Pennies. Do you know what the mark of a good cookbook is? You don't even have it in your hands for 24 hours and you are cooking one of the recipes from it.
That is the mark of a good cookbook. I know my father and sister are going to roll their eyes when they read that I have gotten yet another cookbook. Yes, cookbooks are a weakness of mine. But, having written several cookbooks myself, I feel it is important to support other cookbook authors and I had been greatly anticipating the publication of this book since Holly announced it.
Let me also add. She doesn't know me. I don't really know her, other than by having seen her recipes and I did purchase my own book. I got it on Amazon. So, this is my true and humble opinion. Its a great book, with loads of photographs and great recipes.
My sister had given me a huge tub of homegrown cherries tomatoes at the weekend, so it wasn't a difficult decision to make when it came to deciding which recipe to make first from the book. This Roasted Balsamic Cherry Tomato Pasta recipe was right up my alley and I knew it would make short work of those tomatoes before they went off.
Is there anything more delicious than ripe, in-season tomatoes, right off the vine? I think not, well . . . unless you are talking about a tasty pasta sauce made with them. This is fabulous!
Not only is it delicious, but it makes a wonderful use of fresh tomatoes. If you don't have cherry tomatoes, you can use the equivalent of any garden tomato, cutting them down to size.
It is also super quick and super easy to make. I did cut the quantities down to feed only two people, but you can very easily double them to feed more. I hope you will be inspired to give this tasty recipe a go! You won't be sorry!
WHAT YOU NEED TO MAKE ROASTED BALSAMIC CHERRY TOMATO PASTA
Just a few simple ingredients and about a half an hour of your time. It really could not be simpler or quicker to make this tasty dish! Amounts given are for two servings.
- 3 cups (.75kg) cherry tomatoes (you can halve if you wish and they are largish. I left them whole.)
- 2 fat cloves of garlic, peeled and minced
- 1 1/2 TBS extra virgin olive oil
- 1 TBS good quality Balsamic vinegar
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 8 ounces (1/2 pound/227g) dry spaghetti noodles or linguine
- Freshly grated Parmesan cheese to garnish
- fresh basil leaves to garnish
My sister had given me a large tub of her own homegrown cherry tomatoes. So sweet and delicious. They were not overly large so I did not cut them in half, instead leaving them whole. If your tomatoes are largish, I do recommend that you cut them in half.
Make sure you use a good quality olive oil and Balsamic Vinegar. This is not the time to be cheap. The quality will make a huge difference in the taste of this simple sauce.
Salt the pasta cooking water generously. I also like plenty of cracked black pepper in my pasta so I probably used a bit more than the recipe called for.
HOW TO MAKE ROASTED BALSAMIC CHERRY TOMATO PASTA
It really could not be easier than this. So much so that I am sure it will become a firm family favorite! I guarantee that it will!
Put a large saucepan of salted water on to boil. Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a 9 by 15 inch baking dish.
Spray the baking dish with some avocado oil spray. Add the cherry tomatoes. You can cut them in half if they are large. Mine were not.
Toss together with the olive oil, balsamic vinegar, garlic, oregano, basil, salt and black pepper. Bang the pan into the preheated oven. Roast for 15 minutes or until tender.
Add the pasta to the boiling water while the tomatoes are roasting. Cook according to the package directions to al dente. Drain, without rinsing, reserving some of the pasta water.
Add the drained pasta to the dish containing the roasted cherry tomatoes, tossing everything together to coat. Add some of the pasta water if needed to bring to a sauce consistency.
Serve hot and garnished with the Parmesan cheese and basil leaves.
Notes
You can replace the cherry tomatoes with the equivalent of any other variety of fresh garden tomato. Cut larger tomatoes into 1/2 inch chunks and increase the roasting time to 25 to 30 minutes.
This tasty recipe came together quickly and easily and was a really great way to use up that big container of cherry tomatoes my sister had brought to me. The tomatoes get all juicy and even sweeter when roasted, making their own sauce. The Balsamic vinegar really helps to heighten their natural sweetness.
I enjoyed this delicious sauce with some cooked spaghettini and garlic cheese bread on the side. It made for a fabulous meal which I really enjoyed! I highly recommend. If you want to feed more people, simply double all of the ingredients.
I freely admit that Pasta is one of my weaknesses. I could just sit down and eat a plain bowl of buttered pasta with nothing but salt and pepper on it and be quite happy. If you also enjoy pasta, you might also be interested in these additional simple pasta recipes!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
BOW TIE PASTA WITH SPROUTS AND BACON - Pasta, sprouts and bacon are three of my absolute favorite things, so I just love this dish. Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go. The sprouts get all caramelized on the edges, which I really love. Crisp salty bacon and those nutty crispy-tender sprouts in a creamy sauce with plenty of cheese scattered over top! What's not to love about this!
Yield: Two servings
Roasted Balsamic Cherry Tomato Pasta
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Quick, easy and delicious. The cherry tomatoes roast while you cook the pasta, ready to toss together when done.
Ingredients
- 3 cups (.75kg) cherry tomatoes (you can halve if you wish and they are largish. I left them whole.)
- 2 fat cloves of garlic, peeled and minced
- 1 1/2 TBS extra virgin olive oil
- 1 TBS good quality Balsamic vinegar
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 8 ounces (1/2 pound/227g) dry spaghetti noodles or linguine
- Freshly grated Parmesan cheese to garnish
- fresh basil leaves to garnish
Instructions
- Put a large saucepan of salted water on to boil. Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a 9 by 15 inch baking dish.
- Spray the baking dish with some avocado oil spray. Add the cherry tomatoes. You can cut them in half if they are large. Mine were not.
- Toss together with the olive oil, balsamic vinegar, garlic, oregano, basil, salt and black pepper. Bang the pan into the preheated oven. Roast for 15 minutes or until tender.
- Add the pasta to the boiling water while the tomatoes are roasting. Cook according to the package directions to al dente. Drain, without rinsing, reserving some of the pasta water.
- Add the drained pasta to the dish containing the roasted cherry tomatoes, tossing everything together to coat. Add some of the pasta water if needed to bring to a sauce consistency.
- Serve hot and garnished with the Parmesan cheese and basil leaves.
Notes
You can replace the cherry tomatoes with the equivalent of any other variety of fresh garden tomato. Cut larger tomatoes into 1/2 inch chunks and increase the roasting time to 25 to 30 minutes.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
It won't be long now before the children all go back to school. The shops are full of school supplies and the kids are getting excited at the prospect. I was always a child that really looked forward to the beginning of the school year and I loved the smell of new pencils, crayons and notebooks.
In the U.K. children usually have a hot dinner for lunch at school and can look forward to having their tea/supper not too long after they get home from school at the end of the day. This soup recipe I am sharing with you today would make the perfect light supper or even lunch for hungry youngsters!
I know as a child, alphabet soup was one of my favorite things. It was so much fun spelling things out in my bowl, and then eating them in one bite. Did you like to do that?
The Alphabet Soup recipe I am sharing with you today is one I which I adapted from Ricardo Cuisine. It looked really delicious, but of course I took a few liberties with it, as you do.
The original recipe was very plain and did not have any flavors or seasonings added, par the onion, some stock and salt and black pepper.
I added a bit of butter and some garlic, because I like garlic. I also added parsley because I feel parsley goes very well in tomato soup. I should have added a hint of honey to help to take away any acidity from the tinned tomatoes, and next time I will.
Don't fash yourself if you cannot find alphabet pasta noodles. You can use any tiny pasta shape in this. Baby shells would be lovely as would ditalini, or even pasta hoops.
WHAT YOU NEED TO MAKE ALPHABET SOUP
Just a few simple storecupboard ingredients. There is nothing too complicated here. No alphabet pasta? Simply use any other small pasta shape, or even broken spaghetti.
- 1 (28 oz/796g) tin of chopped tomatoes in juice
- 1 small onion, peeled and finely chopped
- 1 fat clove of garlic, peeled and minced
- 1 TBS butter
- 1 TBS light olive oil
- 5 cups (2.75 liters) of good chicken stock (I use better than bullion stock concentrate, reconstituted)
- 1 small bay leaf, broken in half
- 1/2 TBS parsley flakes
- salt and black pepper to taste
- 1/2 cup (60g) alphabet noodles or other small shaped pasta
The original recipe used only olive oil. I chose to use a mix of butter and light olive oil to give the soup an even richer flavor. When I was a child, I always loved to add a tablespoon of butter to my bowl of tomato soup.
I chopped my onion and my garlic, really fine so that there would not be large chunks of them in the soup.
The parsley, bay leaf and garlic are my own addition. The original recipe had none of those. I felt that it needed a bit of oom-pa-pa! You can always leave them out if you wish to stay true to the original recipe.
Use a good quality tinned tomato. Tomatoes are the most important ingredient in this recipe so using a good one is integral to the taste, in my opinion. I used Mutti, Italian Plum tomatoes.
HOW TO MAKE ALPHABET SOUP
The hardest part of making this soup was spelling "Love You" in the finished bowl of soup. Quick, easy and delicious!
Heat the butter and the oil in a large saucepan. Add the onion. Cook and sweat for 5 to 6 minutes until softened without coloring.
Add the garlic and cook for about 1 minute longer until fragrant. Do not allow to brown.
Add the chopped tomatoes with their juices, and cook for 2 minutes. Add the chicken stock, bay leaf and parsley. Bring to the boil.
Stir in the noodles and cook at a low boil for about 10 minutes, or until the noodles are cooked and tender, stirring occasionally.
Season to taste with salt and black pepper. Fish the bay leaf out of the pot and discard. Serve the soup hot and ladled into heated bowls. Enjoy!
This was really delicious. I loved that it was really simple to make. You could of course leave out the garlic and the parsley, or even the bay leaf. I found that they gave a lovely flavor to the soup however.
If you wanted to you could add a teaspoon of honey to the soup to help dispel any acidity to the tomatoes and give just a hint of natural sweetness.
I enjoyed my soup with a delicious grill cheese sandwich, made with two slices of buttered sour dough bread and some Extra Cheddar Cheese slices. This was a fabulous meal. (I did cut the recipe in half for just myself as I did not want to be eating it for days and days. I do not think it would freeze well because of the pasta, which would get pretty soft and over cooked.)
I am always happy with a bowl of soup for lunch or for supper, and actually when I add a sandwich, that becomes supper to me! If you are a lover of soups, you might also enjoy the following tasty soup recipes!
STONE SOUP - Stone soup was a story my children always enjoyed when they were growing up. That age old tale about a man with a pot of boiling water who somehow talks a whole town of people who would not give him a crust of bread to contribute to his soup! With a bit o this and a bit of that, they end up with a really delicious soup for everyone to share and new friends are made. This soup is a bit like that, with a bit of this, a bit of that, and a whole lot of nothing, put together to make a delicious heart warming soup!
LITTLE MEATBALL SOUP - Its amazing what you can do with a tin of tomatoes, a package of sausage meat, some stock, seasonings and some macaroni. This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good grated cheese! Some garlic toast on the side would be great!
Yield: 4
Alphabet Soup
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
A fabulous tomato soup that is quick and easy to make. Children love spelling out their names in it. This tasty soup goes great with a grilled cheese sandwich for a quick, easy, and delicious supper!
Ingredients
You will need:
- 1 (28 oz/796g) tin of chopped tomatoes in juice
- 1 small onion, peeled and finely chopped
- 1 fat clove of garlic, peeled and minced
- 1 TBS butter
- 1 TBS light olive oil
- 5 cups (2.75 liters) of good chicken stock
- 1 small bay leaf, broken in half
- 1/2 TBS parsley flakes
- salt and black pepper to taste
- 1/2 cup (60g) alphabet noodles or other small shaped pasta
Instructions
- Heat the butter and the oil in a large saucepan. Add the onion. Cook and sweat for 5 to 6 minutes until softened without coloring.
- Add the garlic and cook for about 1 minute longer until fragrant. Do not allow to brown.
- Add the chopped tomatoes with their juices, and cook for 2 minutes. Add the chicken stock, bay leaf and parsley. Bring to the boil.
- Stir in the noodles and cook at a low boil for about 10 minutes, or until the noodles are cooked and tender, stirring occasionally.
- Season to taste with salt and black pepper. Fish the bay leaf out of the pot and discard.
- Serve the soup hot and ladled into heated bowls. Enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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