Quick and Easy Pasta With Cherry Tomato Sauce
Video taken from the channel: J. Kenji López-Alt
Tomato Basil Pasta Recipe
Video taken from the channel: Fly Vegan Recipes
Using Jamie Oliver’s tomato & basil sauce
Video taken from the channel: Jamie Oliver
SPAGHETTI WITH TOMATO, GARLIC & BASIL SAUCE
Video taken from the channel: Bluebell Recipes
Tomato And Basil Pasta Recipe
Video taken from the channel: Chef Jack Ovens
Spaghetti Squash with Basil, Cashews, Caramelized Onions & Roasted Cherry Tomatoes
Video taken from the channel: Lauren Lobley
Morningside Farmers Market: “Tomato Basil Spaghetti Squash”
Video taken from the channel: David Eckoff
Add the cooked spaghetti squash to the pan and stir until heated through. Serve the spaghetti squash and tomatoes with fresh basil, roasted squash seeds and salt and pepper.Place spaghetti squash halves, cut-side down, on the prepared baking sheet.
Bake until the squash is tender when pierced with a knife, 40 to 50 minutes. Step 3 Meanwhile, heat oil in a large skillet over medium-high heat.Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands to measure about 5 cups. Divide squash evenly among 6 plates; top each serving with about 1/3 cup sauce and 1 tablespoon cheese.
Top with remaining basil.Heat 2 tablespoons of oil over medium heat, roast the garlic for about 1 minute then add the basil and tomatoes and saute for about 2 minutes. Just enough time to bring out the flavors. Once the spaghetti squash is done, use a fork and and scrape the inside, all the strands will form, looking like real spaghetti.Think of it as Tomato & Basil flavored Spaghetti Squash.
Grape tomatoes are roasted with spaghetti squash and then tossed together with fresh basil, salt & pepper, and feta cheese. It is so simple but so good. The whole dish takes about 10.In a medium to large skillet, melt butter and oil together.
Over medium-high heat, add tomatoes, zucchini, garlic, salt and pepper. Stir to incorporate and let cook 3-4 minutes or until veggies.This Sausage Tomato Basil Spaghetti Squash is your new favorite “pasta” combo! A flavorful tomato basil cream sauce is loaded with savory sausage and baked with spaghetti squash. It’s simple, super tasty, and filling!
Paleo, Whole30 compliant and.Cut the spaghetti squash into rings and remove the seeds and stringy pulp. You can soften the spaghetti squash in the microwave for 2-3 minutes before cutting it. Put the rack into the Instant Pot (this is the one I use) and add one cup of water. Then, add the spaghetti squash rings.
Preheat oven to 375°F and slice spaghetti squash in half. Scoop out the seeds with a spoon, then rub a teaspoon of olive oil over each half (inside, not outside). Rub with the garlic. Place face down on a baking sheet and bake for 35 minutes.
Cook tomatoes until tender, about 2-3 minutes. Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.) Remove pan from heat. Gently fold in Parmigiana.
Start by adding the chopped tomatoes along with the oil to a large nonstick skillet and heat over medium. Add the garlic and basil and saute for approximately 2-3 minutes; then add the cooked spaghetti squash, cream cheese and half the amount of.A simple, 9-ingredient spaghetti squash pasta with sun-dried tomato and basil pesto! A light, plant-based meal that’s perfect for fall and winter.1/2 cup chopped fresh basil, divided.
6 tablespoons shredded pecorino Romano cheese. PREPARATION: 1. Preheat oven to 350°. 2. Cut squash in half lengthwise. Scoop out seeds; discard.
Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender.Tomato Basil Spaghetti Squash. you’re visiting We do quick easy yummy meals for all through the day and some desserts thrown in there as well If you’re brand new, we have our live show here on Facebook.Cook on high power until strands of squash separate when flesh is scraped with a fork, about 15 minutes.
Alternatively, you can roast squash for about 20 minutes in oven.
List of related literature:
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| from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good |
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| from The Martha Stewart Living Cookbook: The New Classics |
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| from Week-by-Week Vegetable Gardener’s Handbook: Perfectly Timed Gardening for Your Most Bountiful Harvest Ever |
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| from Great Taste No Pain |
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| from Thug Kitchen Party Grub: For Social Motherf*ckers: A Cookbook |
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| from Wine Food: New Adventures in Drinking and Cooking [A Recipe Book] |
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| from Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) |
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| from The New Vegetarian Cooking for Everyone: [A Cookbook] |
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| from Golden Gate Gardening, 3rd Edition: The Complete Guide to Year-Round Food Gardening in the San Francisco Bay Area and Coastal California |
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| from Better Homes and Gardens New Cook Book, 16th Edition |
114 comments
Finally, one guy on YT who doesn’t feel like wasting is okayy!! Only on the second video from you and I love you already! ��
I would suggest adding a few spoons of the noodle water into the sauce, the starches make the sauce cling to the pasta and not run to the ground. Also let the pasta steam out for even better sauce clinging:)
May I ask what should I use if I don’t use both red wine or balsamic vinegar? Thank you so much!
cuz im gonna cook my family a meal tmr:D
Great content as always. And perfectly timed, as i was looking for something easy to cook. You’re literally my new favorite chef!
cooking this tonight can’t wait, going to add white wine and chilli.
Jamie used to show us, how to cook for ourselves. That’s just a tutorial of how to warm a sauce.
Easy to understand. Concise and to the point. Plus you’re so cute! Thanks for the video. These types are great for the beginning home cook, such as myself.
I like your style
Straight to the point without missing anything.
Also great tips and nice tools.
You earned a subscription
New subcriber here! More meatless recipes please! Thank you for sharing your recipes!
You are really talented. This pasta looks amazing. Can not wait to try it..
Chef did you blanch the spaghetti before adding it to the sauce? Thank you ��
cant find basil here. any other herbs you suggest to go with this?
Such a simple recipe and it looks lovely too! I love how this video came out around midnight. I’m not hungry at all ���� Awesome video btw
Great video! Could you teach us to do aglio e olio pasta sometime?
Hello! You have very nice and easy-to-cook recipes! I like them! But I would like to see some recipes with farsh!thanks
Tomato and basil goes together like fish and scales. So good.
I dont understand why this channel doesn’t have more subscribers.
Lmao you clearly have professional experience and these dudes over here slinging pasta water tricks,lol
And yes, Gordon Ramsay would kill this guy at the very first sight of his ”cooking”
Fucking great vid mate, straight to the point, delicious, good stuff.
I consider this recipe a student life classic, as its fast and fairly cheap if you dont use parmesan and grow your own basil. As you can experiment with chilli, parsley etc. it never gets boring for me! Thank you for the tip with only adding the tomatoes, i always added canned tomatoes to the cherry tomatoes bit now i realise i dont need that!
I made your recepy. It was soooo good. My tomatoes were a bit acid, so I added a little sugar while the sauce was on the fire, and I fixed the flavour. Thank youuuu!
Morgen werde ich dieses Rezept als Mittagessen nachkochen! Danke dafür!
My go to dish to cook before work for my shift. Still warm by the time I’m on first break. No meat day
Thats not how we make it Italy…anyways your pasta looks soggy and dead…
Videos are nearly perfect. Straight-forward content, great shots, huge variety of recipes. One input I can request is: find better way in communicate with audience, I don’t know if the microphone or anything, but I can’t seem to understand everything perfectly xD Few texts in highlight tips (or ingredients, techniques, anything) could be used to fix it.
Other than that, I can see this channel grows to at least 500k subscribers is less than 2 years.
Thanks for providing great contents.
Don’t like it because garlic pieces are too large even when sauce has been cooked.
Dinner tonight is sorted! With that knife ability were you a professional chef?
U make me �� ��in the middle of the nite now! Enjoy watching ur cooking ����chef! Love from Kuala Lumpur ����
This was a no fuss recipe, really liked it, also looks so beautiful and delicious�� definitely making it this way��
Thought this show was about cooking stuff not reheating stuff??
Since I’ve also lived in Australia for a while, I would serve this with chicken schnitzel ���� great recipe ����
I am going to make this today. I have fresh sun gold tomatoes right out of my neighbors garden. Cannot wait to try this recipe. I will let you know how it turns out….
Using a metal clamp in a non-stick coated frying pan. You can just hear it scraping on the bottom of the pan. Not so smart.
they sell this where i work. lovely taste. best pasta sause in the house
your sauce Jaimie oliver can by in Canada???? i dont think so,,,,,,,,,,,,,,
Dude pronounces tomato ‘TOM-EH-TOE’….WTF kinda pronunciation is that…neither British or American..just weird and super annoying…..
I make this all the time but I add red pepper flakes to the oil and garlic before I add the tomatoes. The sauce is also great on pizza with some fresh mozzarella��
so jou’ve fucked up the teflon pan with iron claws just serving balls you’ve didnt make in a bottle made sauce that you’ve just put in a pan…….WoW.
dudes chill out -, they have 399 video’s about real cookin and 1 video to advertise a product…… BIG DEAL
Wait… back up a little. My pasta comes out of the box all hard and stiff. Your’s look different? Can I buy it that way?
The way you say tomato pisses me off more than the shitty, and obvious product placement!
yummy.. i think these yummy recipies will make my vegan life alot easier.. thankz..��
Who the hell doesn’t know how to pour sauce on meatballs?
“I’m just gonna add a splash” Dude that was more than a splash…
this video is sooooooooooo useless! unbelievable! who needs help, to put a glass full of tomatoe sauce in to a pan?!?!?!?!?!?!
Shes pointing out that it claims to be an italian dish but isnt actually italian. You must have some sort of inferiority complex to be so intimidated by a woman who says shes from another country.
Great video! If I may, here are 2 advices I would give you from someone who watches a lot of cooking channels on youtube: first, about the pacing, some unnecessary moments could be cut or speed up (for instance, you showed a great way to dice an onion, therefore it’s unnecessary to show the second onion being diced), secondly, it’s always easier when a video shows on screen the quantities used/the heat level of a pan/the time it requires. Some people are maybe not too fluent in english to catch what you are saying the first time, or maybe people like me want to pause the video with every info on the screen so they don’t have to go back and forth in the video. Anyway, you are making quality content and I would be glad to see your channel grow even more!
Well yeah, but the video is about how to use the sauce, not an actual recipe, I see your point though.
You can make meatballs in hundreds of different variations, he could have told us how to make specifically these meatballs…
You can barely call this cooking, it’s just pouring readily prepared ingredients/things together and heating it… Ridiculous.
Gordon Ramsay would kill someone when he would see this…
You don’t know how to make meatballs? Here, I’ll guide you through the process: take some minced meat, season it with some salt, pepper, tiny bit of squashed garlic, a splash of olive oil, roll them into little balls( size is up to you, although, if you make them too big, they will take a much longer time to cook fully)you can use an ice cream scooper to make the proper round shape, fry them for about eight minutes, till they are nice and brown and then make your sauce with them. It’s easy.
I don’t really care where you’re from, or what you’ve eaten, stop playing important
some people dont have the time to have a homemade meal at home. its up to you if you want to use these products or not.
I would like to ask a few about your dish. Why did you pour the pasta’s water, it may be pretty handled to stick your sauce. Another one is, is that okay to add some tomato paste in the sauce to level up the taste and add sugar to the arrange acidity level.
So, you basically showed us that we can take pre-made meatballs, tomato sauce and pasta, and throw them all together into one dish? WOAH. MIND = BLOWN. FAR OUT.
In case you can’t tell, I’m being sarcastic. No shit. What the fuck is next, you’re gonna show us that we can smear butter onto a bread? Idiocy.
HE SAID THE SAUCE IS MADE IN ITALY NOT THE SAUCE WITH THE MEATBALLS!
Make your own tomato and basil sauce. It’s cheaper than buying this over priced rubbish. I note they didn’t saw what was in the meatballs. Was it just mince because that’s not how us Italians do it.
I’m Italian, from Napoli, and I swear to God I have never eaten spaghetti with meatballs in my country. That’s not even an Italian dish… it’s rather a NYC meal.
4 cloves to two pints of tomatoes???
What is wrong with your tongue?
Dead palate.
instead of loading up a bunch of advertisings for ready made products start loading up episodes of Jamie actually cooking.
What happened to fresh, homemade food? Sauce from a glass, really? Is it all about advertising your products now?
Thanks a lot for flooding the feed! Your sudden uploading of dozens of videos in one group has flooded everything else off my subscribers page. You’ve lost me as a subscriber
Most useless video ever? “I’ve got some meatballs frying here”. How did you make them?
Thanks for the advice on how to pour ready made sauce and spaghetti into a pan.
So good. Great side dish and thank you so much for posting. Will be making this again!
Also, big thanks for putting substitutes for alcohol ����✌��
This so yummy!!!!!! I just sub to you show back love �� love your recepies
Awesome, I do not use oils only steam but after this video I may have to try harder.
Hi I’m here viewing your channel. I love it it’s amazing. I can’t wait to try these recipes. Matter of fact I’m going to share this with my daughter she have been doing the vegan diet for almost 2 months. Thanks so much for sharing and please go checkout my channel and subscribe. My channel consist of beauty, hair, fashion, etc.
Emergency help needed! Would roma tomatoes work just as well for this (assuming they’re still on the vine)?
That’s dinner for tomorrow! Looks fabulous and I can almost smell the aroma of those tomatoes and basil
Last year was my first year gardening and I made this a dozen times, tomatoes are coming in again and I’m about to make again for the first time this year time to go buy a bunch of pasta
I think I’ve made this about 4 times, every time a winner. One of the best simple recipes going around and great for when your cherry tomato garden harvest comes in…
Made this tonight. So good; sauce coated the pasta beautifully.
Overcooked spaghetti, they breaked up when he tossed them around in the pan
No one’s gonna mention kenjis glasses and hair I mean he lookin cute before we found him
This is way better than I imagined. I didn’t think it’d be creamy. I just thought it was gonna tomatoey oil. But it does taste creamy & rich. For just simple basic ingredients, it was yummy. Gonna hafta try this more often.
Omg now I’m hungry looks delicious and appetising and I love how your cooking videos are looking so easy love this thumps up and great job ��✋������������
Use Thai basil (or asian basil). For a little bit of exotic twist to it, it’s beautiful. This recipe is probably a recipe I’d begin showing my kids to make for a quick and easy meal. Simple and delicious:)
This is seriously one of the best recipes I’ve come across. It’s so simple but if you use the techniques Kenji describes and quality ingredients it is a million times more than the sum of its parts.
i guess he assumed you’d be able to open up a bag of ikea meatballs yourself. maybe that was too much to ask.
Whenever I heard your name on babishes channel I thought you were a girl
Tried it today and it tasted amazing! Thanks for all the tips Kenji
Check out this delicious pasta recipes channel!!
https://www.youtube.com/channel/UCymsQEmISZ6zxuK8Km_3jwA
That’s exactly how I do it every time and there’s nothing better than this
What kind if noodles are those? I can’t find them in the store.
Made this yesterday as we have a zillion cherry tomatoes, and the basil is dying off. Quick, easy, delicious, and totally impressed the wife! Cheers!
Milujem paradajky, ale nie kozky z uvarenych, za pouzitie cherry v recepte za mna palec dole:-(
I would want to be cleaning the toilet the next day! #removetheskins
When I made it I preferred to cook the cherry tomatoes considerably more than Kenji, because they really turned into sauce. I don’t like chunks of tomato in my pasta though
Oh Lopez, sloppy cooking.The tomatoes skin is very unpleasant and tough.
I did the same and added anchovies and chili i felt like a real chef for minutes there but hey
Isn’t this too much oil? I dont feel like drinking a 1/4 cup of oil, has anybody tried it with less oil?
Albeit not what my Nonna would do to make a Sugo, an interesting quick way of making a Tomato Sugo that’s for sure.
you were just 3 ingredients away from a puttanesca…..olives, anchovies and capers
Very delicious and healthy. I am your new friend here. Please stay connected. Thanks
I thought you have to keep cherry tomatoes shape to the end, not bursting it!?
..great..I put in chunks of Mozarella in the sauce to make it extra creamy..��
I’d buy a couple of jars of this sauce. I believe it’s chemicals free!
Just like I do it, although I put whole basil leaves into the pan and I always use spaghetti or ziti/zitoni. Taking the pasta out directly from the saucepan is a convenient way to put the pasta inside the frying pan along with the sauce. It adds a lot of water to the sauce naturally and no need to drain it before, reducing the amount of dirty dishes. Anyway, I think I do this type of dish 3-4 times every week and I’ve been doing it for several years.
First pasta dish I’ve made with my homegrown supersweet 100s, really good, thanks. I used less pasta but same amount of tomatoes and I felt that worked well, next time I will probably try to use a little less oil.
Instead of garlic you can use onion. It’s a matter of tastes.
This was absolutely PERFECT for what I needed. So glad I watched!
Hey what’s the consensus on blending that sauce right quick before adding the basil? I’m not a giant chunky sauce guy. That being said I don’t have a huge culinary pallette, meaning I haven’t really eaten a fresh chunky sauce. Should I just go ahead and do it this way?
Looks great! The only thing I’d change is just adding a little chili flakes for some heat.
Fry meatballs, pore on Jamie Oliver sauce and add to spaghetti! Michelin star gourmet you mate!!!
“a little cheese doesn’t hurt anyone” pours 30 pounds of cheese
I made this but added a little balsamic vinegar, so tasty and fragrant!
looks amazing! A bit different from mine but probably blows mine away!
I would be tempted to run that sauce through a food mill first before adding the basil, pasta, and cheese. Cherry tomatoes are delicious and sweet, but there is a lot of skins to deal with
Nice a bit too much of garlic otherwise it is almost a classic Napoli style sauce
Most useless video for cooking ever! What are you presenting here OMG, the best fast food meal or what. People please, if you can, take some time and make some nice fresh dishes you can find here at youtube at all, best for your stomach 😉
Finally an authentic italian (actually neapolitan as the name for this recipe is “pummarola” from neapolitan dialect). Congrats! A couple of hints, in Italy we just flavor the virgin olive oil with the garlic for 10 minutes (low flame) and then discard it. Then parmesan cheese will never be added to this sauce.
Sono italiano e vi assicuro che la pasta non si cucina così(come questo schifo)
PARME JOOOOOOOOOOOOOOHN!
Also I’ve yet to see someone infuse fresh garlic on the sauce when it gets juicy. You get like 1000 layers of new flavors that way, spices and everything just get together in a different realm.