Giada De Laurentiis Cherry Tomato Recipe

Penne with Asparagus and Cherry Tomatoes (Spring)

WEBNov 16, 2016 · Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic …

Rating: 5/5(155)
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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Orzo with Cherry Tomatoes, Feta and Mint Food …

WEBNov 16, 2016 · Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo …

Rating: 5/5(5)
1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, about 7 minutes.
2. While the pasta is cooking, heat 1/4 cup of the olive oil in a large saute pan over medium-low heat. Add the shallots and garlic, and saute until the shallots begin to soften and the garlic is fragrant, about 1 minute. Add the cherry tomatoes and cook just to warm through, about 1 minute.
3. Add the warm tomato mixture to a large bowl along with the feta, arugula, mint, balsamic vinegar, salt and pepper. Drain the orzo and add it to the bowl. Drizzle with the remaining 1/4 cup olive oil. Toss well and serve.

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Cherry Tomato and Chile Gazpacho Recipe Giada De Laurentiis

WEBJun 6, 2015 · For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. …

Rating: 5/5(17)
1. For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
2. For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
3. Drain on paper towels and sprinkle with the Parmesan.
4. To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

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