Does anyone know the recipe for the cheescake factory's ';tomato basil pasta';?

Please report this Kk as an abuser .... I found him doing this very same thing on this cooking board on yahoo answers in the last couple of days He may be changing his name also he has a May 28, 2009 starting date .. maybe they can get an IP address .... as far as a basil sauce it is a simply made sauce and the others have given you a couple of recipes I always add a teaspoon of oregano to my sauces and a good lump of real butter makes it satiny smooth and extra delicious I grow my own basil ..make sure you do not over cook your spaghettiDoes anyone know the recipe for the cheescake factory's ';tomato basil pasta';?
This is practically not a ';Cheesecake factory recipe';.. But i tried to cook this, and it was spectacular, here's the recipe and instructions..





1 lg. bunch FRESH basil leaves


12-15 plum tomatoes


5 cloves garlic


1/2 lb. feta (domestic) cheese, crumbled


1 med. onion


1/2 lb. mushrooms


1 bay leaf


A few sprigs of fresh oregano and fresh rosemary (optional)


Olive or canola oil


Salt and pepper to taste


Angel hair pasta or thin spaghetti





(Imported variety/the best - DiCecco).


Mince garlic, onions. Heat 1/8-1/4 cup oil in large cast iron skillet (no aluminum pans). Add garlic, onions and sliced mushrooms to hot oil. dice about 6 tomatoes into small pieces. Chop the remainder in the food processor. Add tomatoes to hot oil in skillet - chop basil leaves with scissors and add to sauces. Add remaining herbs and seasoning to tomato and garlic-mushroom mixture. Simmer on low flame for 20-60 minutes, depending on individual preference (shorter time - produces a sweeter, fresher sauce; longer time - a more traditional sauce). Add water while simmering - to create a thinner sauce, if desired. Cook imported pasta to al dente consistency. Drain - pour sauce over each dish of pasta - crumble generous portions of feta over each serving. Serve with a crisp green salad.Does anyone know the recipe for the cheescake factory's ';tomato basil pasta';?
INGREDIENTS





* 10 ounces dry fusilli/spiral pasta


* 6 tablespoons olive oil


* 2 cloves crushed garlic


* 1 small onion, finely chopped


* 2 cups diced tomatoes


* 6 leaves fresh basil, torn


* 3 tablespoons grated Parmesan cheese


* 1 1/2 cups crumbled feta cheese


* salt and pepper to taste





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Wine Sangiovese


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DIRECTIONS





1. Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain.


2. Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.


3. Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately.





this is the excellent RECIPE. no joke :)


i tried this one!
I don't know their recipe, but here is a simple thing my wife and I do, first you need to know how to make home made egg noodles.


http://www.cooks.com/rec/search/0,1-0,ho鈥?/a>


Then you need some FRESH garden tomato's and FRESH home grown basil. I have several ';dehydrators'; that I dry herbs and garlic and tomatoes with, I slice the tomatoes and dry them to crispy, then I blend them into a powder. The same with basil. Then I make my noodles and add tomato powder and basil powder to the noodles.


After the noodles dry, you boil them till done and add them to your sauce or add sauce to them, depends how you look at it, lol. They are delicious. Give it a try. You can even experiment, add some garlic or whatever you like .
Nope. It's probably a secret.