Recipe courtesy of Michael Lomonaco
Episode: Tomatoes
Save Recipe Print
Yield:
4 to 6 portions
Level:
Easy

Ingredients

Directions

Choose very ripe tomatoes. Peel the tomatoes by submerging in boiling water for 30 seconds after scoring the end with a knife and removing the core. Refresh the tomatoes in ice water, remove the skin, cut the tomatoes in half and squeeze out the seeds. Cut them into 1/2 inch dice and set aside.

Prepare the remaining ingredients and set aside to have ready for the final assembly of the dish.

Bring the water to a boil in a large pot. Add the salt and reboil before adding the pasta. Cook according to the package directions, about 10 minutes or until al dente. Immediately drain the pasta and place into a large serving bowl.

Add the oil to the cooked pasta and toss well. Now add the ingredients in quick succession: tomatoes, red pepper, basil, salt and pepper. Toss everything together and incorporate well.

Top with optional ricotta salata cheese.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Braised Chicken Thighs and Legs with Tomato

Recipe courtesy of Alex Guarnaschelli

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Mediterranean Summer Pasta with Salsa Cruda

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword