Recipe Mama

Olive Garden Capellini Pomodoro Recipe

jenny — Tue, 17 Aug 2010 05:42:39 +0000

3 cloves Garlic, mince
2 pounds Plum tomatoes; seeded, diced
1 ounce Fresh basil leaves, minced
1/3 cup Extra virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta, cooked
1/4 teaspoon Pepper|Heat olive oil and add garlic; cook until it turns white. Add
tomatoes and pepper and heat through, stirring constantly, about
2 to 3 minutes. Tomatoes should not lose their shape. Remove
from heat. Transfer hot, cooked pasta to large bowl. Toss pasta
gently with tomato mixture, basil and half of Parmesan cheese.
Serve immediately and pass remaining Parmesan.

Egg and Tomato Recipe

Thu, 16 Jul 2009 07:10:00 +0000

You might think that mixing egg and tomato together sounds weird. Or maybe too bland. But not this egg and tomato recipe. Try it out, and you’ll see for yourself!

You’re probably also thinking that I’m obsessed with tomatoes. I’ve already got angel hair pasta recipe and spaghetti recipe. Well, I’m not obsessed, but I do very much like tomatoes. (I’d have to admit though that I can’t resist tomatoes used as garnish.) But what’s more is that I equally enjoy eggs. And you can imagine how my heart skipped a beat when I had my first bite of both eggs and tomatoes together in a dish! Not much more to please me than my two favorite ingredients, together, synergized in a dish. (Am I getting carried away? No way!)

So, try serving the egg and tomato combo over rice, and you’ll be downing the rice like no tomorrow. There’s no blandness in this egg and tomato recipe!

Egg and Tomato Recipe

Ingredients

Yield: 4 servings

4 eggs
4 small tomatoes, sliced
2 cloves garlic, minced
1 tsp salt
2 tsp sugar
vegetable oil
fried shallots or green onions, for garnish (optional)
dash of salt & pepper

Directions

Slice the tomatoes to about 1 inch thick. If the slice is too big, cut in half. Leave the seeds in. Set aside.
Mince the garlic. Set aside.
Beat the eggs in a bowl. Add a dash of salt and pepper.
Heat a non-stick skillet over medium heat. Grease the pan with some oil. Make sure the oil is hot before you put the eggs in.
Fry the eggs. You can scramble it if you like. You want the eggs to be in somewhat bite sized pieces.
Remove the eggs from heat.
Grease the pan with some more oil.
Add in garlic. Sautee the garlic until it becomes a bit golden brown.
Add in the tomatoes. Cook until they become softened, about 8-10 minutes.
Add in salt and sugar to the tomatoes. Taste to your liking. If the sauce is too sour, add more sugar.
Add in the eggs. Mix well.
Let the eggs soak in the tomato sauce for about 2 minutes.
(Optional) Garnish with fried shallots (pictured) or chopped green onions.
Serve over rice.

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Angel Hair Pasta Recipe

Mon, 29 Jun 2009 15:36:00 +0000

Oh, heavenly angel hair pasta! Doesn’t the name ‘angel hair pasta’ already bring comfort into your soul? At least it does to mine!

Angel hair pasta is probably the most delicate pasta of its kind, hence its name ‘angel hair’. This angel hair pasta recipe consists of a light but flavorful sauce. The pasta is paired with a garlic, tomato and basil sauce.

This angel hair pasta recipe is one of my favorites, and something that I learned from my mom. It’s easy and it’s something you’ll crave from time to time. Also, you can add pretty much anything to the pasta, such as chicken or shrimp. Just remember not to skimp on any of the ingredients below. Try it out first! You’ll love it.

Angel Hair Pasta Recipe

Ingredients

Yield: 4 servings

1 lb angel hair pasta
6 cloves garlic, minced
9 medium sized red vine or Roma tomatoes, cubed
4 tblsp olive oil
1/2 cup fresh basil leaves, chopped
1 tblsp sugar
1 tsp salt
drizzle of olive oil

Directions

Bring a large pot of water to a boil.
Salt the water and add a drizzle of oil. Add pasta. (Adding oil prevents the pasta from sticking after it’s been drained.)
Cook the pasta to al dente – about 4 minutes. Drain pasta and put the pasta back in the pot.
While the pasta is cooking, heat olive oil in a separate medium pot.
Add garlic. Cook about 1-2 minutes about golden brown.
Over medium heat, add in the tomatoes.
Add in the basil after the tomatoes have been cooking for about 10-15 minutes, when tomato juices begin to form.
Cook the tomatoes for about 20-30 minutes until they become soft and juicy.
Add in the sugar and salt to the tomatoes and basil sauce.
Once the sauce is ready, pour it into the pasta pot.
Mix well. The sauce should be enough to wet but not drench the pasta. (See picture above.)
Serve immediately.