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Rigatoni With Eggplant, Peppers, and Tomatoes
Dinner Mediterranean

Rigatoni With Eggplant, Peppers, and Tomatoes

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
  2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
  3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
  4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

By Ed's

Sugo Rosso (Red Sauce)
Italian

Sugo Rosso (Red Sauce)

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a pot of water to a boil. Cook tomatoes in boiling water until skins begin to split, about 1 minute. Immediately remove tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove tomatoes from ice water; remove and discard tomato skins. Cut tomatoes into chunks. Blend tomatoes in a food processor until smooth.
  2. 2 Heat oil in a saucepan over medium heat; cook garlic in oil until fragrant, being careful not to brown, 1 to 2 minutes. Add blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir in basil. Allow the sauce to sit for a few minutes to allow basil flavor to blend into the sauce.

By she_cooks

Basil Gimlet
Drink American

Basil Gimlet

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place coupe glass in the freezer while you are preparing the cocktail.
  2. 2 Combine 6 basil leaves and simple syrup in a cocktail shaker and muddle until basil leaves are crushed. Add ice, lime juice, and gin. Cover and shake until chilled, 15 to 20 seconds.
  3. 3 Strain cocktail into coupe glass and garnish with remaining basil leaf.

By France Cevallos

Watermelon Basil Salad
Salad American

Watermelon Basil Salad

4.9

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
  2. 2 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
  3. 3 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

By Chefthompsoncom

Zucchini Noodles with Basil, Lime, and Ginger
Dinner

Zucchini Noodles with Basil, Lime, and Ginger

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
  2. 2 Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

By Buckwheat Queen

Pineapple and Basil Sorbet
Dessert American

Pineapple and Basil Sorbet

4.5

Prep
20 min
Cook
Total
560 min

Instructions

  1. 1 Mix together pineapple, sugar, juice, and basil in a blender until smooth; chill in the refrigerator for 1 hour.
  2. 2 Place chilled mixture in an ice cream maker and churn according to manufacturer's instructions. Pour into an airtight container and freeze for 8 hours to overnight.

By Ckandi007

Cucumber-Basil Syrup
Drink American

Cucumber-Basil Syrup

4.5

Prep
10 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Remove and discard ends from cucumbers. Very finely slice cucumbers; add to a bowl. Toss with salt; set aside until salt has drawn out a good amount of liquid, about 3 minutes.
  2. 2 Drain cucumbers in a fine-mesh sieve set over a bowl, squeezing cucumbers a little but not too much. Reserve 1 cup cucumber liquid; discard remaining liquid.
  3. 3 Muddle basil in a bowl; add to cucumber liquid. Steep in the refrigerator for 2 hours.
  4. 4 Strain cucumber-basil liquid into a saucepan, squeezing basil well to extract any liquid. Stir in sugar; bring to a boil, then add lemon juice and reduce heat. Simmer until reaches 212 degrees F (100 degrees C) with a candy thermometer, stirring occasionally, about 15 minutes.
  5. 5 Cool slightly, then strain through a fine-mesh sieve into a glass bottle, then cool completely. Seal tightly and refrigerate.

By nch

Conchiglie Pasta with Sweet Corn and Cherry Tomatoes
Dinner

Conchiglie Pasta with Sweet Corn and Cherry Tomatoes

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
  2. 2 Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
  3. 3 Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
  4. 4 Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
  5. 5 Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

By Patty McKay LaMaestra

Eggplant Parmesan Bites
Appetizer

Eggplant Parmesan Bites

5.0

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
  3. 3 Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
  4. 4 Arrange coated eggplant on a baking sheet and drizzle with olive oil.
  5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.
  6. 6 Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
  7. 7 Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
  8. 8 Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

By Nashville Nosher

Mena's Prosciutto and Basil Pizza
Dinner

Mena's Prosciutto and Basil Pizza

4.0

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C).
  2. 2 Place prosciutto in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside.
  3. 3 Lightly oil a pizza pan, baking sheet, or baking stone. Press pizza dough out onto the pan, spreading to the edges, but avoiding pulling the dough apart.
  4. 4 Combine tomato paste, water, oregano, sugar, and salt in a small bowl. Spread an even layer over the dough. Reserve remaining mixture for use on another pizza. Sprinkle minced garlic over the sauce. Sprinkle 1/2 of the mozzarella on top, then the fried prosciutto, then the rest of the mozzarella cheese. Sprinkle sliced basil leaves over pizza.
  5. 5 Bake in the preheated oven until cheese and crust are lightly browned, 8 to 10 minutes. Let pizza cool for 3 to 4 minutes, slice, and serve.

By Malina Bleeding Heart Morris

Christmas Pasta Salad
Dinner Italian

Christmas Pasta Salad

3.7

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  2. 2 Add pesto and lemon juice to the orzo; toss to coat. Mix in tomatoes, mozzarella cheese balls, and pepperoni strips. Refrigerate for 8 hours to overnight.
  3. 3 Mix in basil right before serving.

By thedailygourmet

Baked Zucchini Noodles with Creamy Ricotta
Dinner

Baked Zucchini Noodles with Creamy Ricotta

4.5

Prep
15 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic and saute until soft, 2 to 3 minutes. Add ground turkey and cook and stir until browned, crumbly, and no longer pink, 5 to 7 minutes. Pour in marinara sauce and diced tomatoes; let simmer until thick, about 10 minutes.
  3. 3 Squeeze zucchini noodles to get most of the water out. Add to the skillet and stir to combine. Add ricotta cheese in 1-tablespoon dollops around the skillet. Sprinkle mozzarella cheese on top.
  4. 4 Bake, uncovered, in the preheated oven for 20 minutes. Remove from the oven and let sit for 5 minutes to set up. Sprinkle with basil and red pepper flakes before serving.

By mkhurt

Capellini Pomodoro (Pasta with Fresh Tomato Sauce)
Dinner Italian

Capellini Pomodoro (Pasta with Fresh Tomato Sauce)

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
  2. 2 Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
  3. 3 Transfer peeled tomatoes to a food mill, and process until smooth.
  4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
  5. 5 While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
  6. 6 Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.

By thedailygourmet

Crispy Grilled Pizza Margherita
Dinner Italian

Crispy Grilled Pizza Margherita

4.5

Prep
20 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
  3. 3 Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
  4. 4 Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
  5. 5 Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

By OXSALIDA

Caprese Chicken
Dinner Italian

Caprese Chicken

4.6

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Pour canola oil into a large cast iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
  4. 4 Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
  5. 5 Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.

By Dana Andreucci Johnson

Meatless Meatballs with Vegetable Sauce
Dinner

Meatless Meatballs with Vegetable Sauce

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix meatless ground beef, bread crumbs, onion, egg, garlic, basil, curry powder, ginger, paprika, salt, and white pepper together in a bowl.
  3. 3 Form mixture into 16 balls and lay out in a baking dish.
  4. 4 Bake in the preheated oven until browned, about 15 minutes.
  5. 5 While the meatballs are baking, heat oil in a pan over medium-high heat. Saute bell pepper, carrots, and celery in the hot oil, stirring constantly, until translucent, about 7 minutes. Add crushed tomatoes, bay leaf, and salt; cook over low heat for 10 minutes.
  6. 6 Transfer the cooked meatballs, including any pan juices, to the sauce and stir, making sure to coat evenly. Cook over low heat for 5 minutes. Serve hot.

By Uzo Orimalade

Summer Corn Salad with Asparagus
Dinner American

Summer Corn Salad with Asparagus

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-low heat and lightly oil grate.
  2. 2 Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  3. 3 Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
  4. 4 Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

By Jocelyn

Light Lemon Pesto Pasta
Pantry Italian

Light Lemon Pesto Pasta

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. 2 Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  3. 3 With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  4. 4 Pour sauce over spaghetti and toss to coat.

By Baking Nana

Baked Salmon with Lemony Orzo and Basil-Bacon Peas
Dinner American

Baked Salmon with Lemony Orzo and Basil-Bacon Peas

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil or parchment paper.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
  3. 3 Mix garlic powder, 4 leaves basil, and 1/2 teaspoon salt together in a small bowl.
  4. 4 Place salmon skin side-down on the prepared pan. Brush with 1 tablespoon butter; sprinkle garlic-basil mixture on top.
  5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 8 minutes. Remove and let rest.
  6. 6 Place bacon in a skillet over medium-low heat and cook, stirring often, until crispy, about 4 minutes. Add 1/2 teaspoon salt and peas. Season with pepper. Cook and stir until peas are heated through, 3 to 4 minutes.
  7. 7 Whisk remaining 3 tablespoons butter, juice from 1 lemon, and remaining 1 teaspoon salt together in a bowl. Pour over the cooked orzo and toss to coat. Season with pepper.
  8. 8 Divide orzo among 4 plates; top with salmon and place peas on the side. Garnish with the remaining basil. Drizzle remaining lemon juice on top.

By Julie Hubert

Mediterranean Salmon Foil Packets
Dinner Italian

Mediterranean Salmon Foil Packets

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
  2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
  3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
  4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Pasta alla Norma
Dinner Italian

Pasta alla Norma

4.1

Prep
10 min
Cook
27 min
Total
67 min

Instructions

  1. 1 Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
  2. 2 Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
  3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
  4. 4 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

By Buckwheat Queen

Puff Pastry Tomato Tarts
Dinner American

Puff Pastry Tomato Tarts

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C. Line a baking sheet with parchment paper.
  2. 2 Unfold pastry sheet on a lightly-floured work surface. Gently roll out the dough with a rolling pin to a flat 10x10-inch square. Cut into 4 equal squares for the tarts. Using a sharp knife, score a line about 1/2 inch from all edges to create a border on each tart. Be careful to not cut all the way through. Use a fork to generously prick the center of the tarts all over.
  3. 3 Set tarts onto the baking sheet, and bake for 13 minutes.
  4. 4 Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside.
  5. 5 Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart. Cut garlic-herb cheese into 4 equal wedges, and spread onto the middle of each tart, leaving the edges clear. Arrange tomatoes cut side up on top of the cheese in a single layer, and brush the tart borders with beaten egg.
  6. 6 Return tarts to the oven and bake until tart borders are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Sprinkle with basil. If desired, season again with salt and pepper.
  7. 7 Best served warm, although serving at room temperature is fine.

By lutzflcat