Garlicky Pasta with Fresh Tomatoes
(originally made 10/2008)
In true New England fashion, we went from soup weather to summer weather over the course of a few days :) Since the guys were eating something else for lunch, I decided to scale down this recipe and make it for myself. Simple with great flavors! Since tomatoes were late around here this year, I still managed to get some good ones. I made a few minor changes, and I added crushed red pepper flakes. A nice addition would be some cooked chicken.
Garlicky Pasta with Fresh Tomatoes and Basil
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extravirgin olive oil
3 garlic cloves -- minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta) -- used bowties
1/3 cup chopped fresh basil -- used Penzey's dried
1/4 cup grated fresh Parmesan cheese -- (1 ounce)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
Yield: 6 servings (serving size: 1 1/3 cups)
CALORIES 310 (27% from fat); FAT 9.4g (sat 1.9g,mono 5.5g,poly 1.2g); PROTEIN 9.8g; CHOLESTEROL 3mg; CALCIUM 81mg; SODIUM 677mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 47.4g
Cooking Light, APRIL 2004
In true New England fashion, we went from soup weather to summer weather over the course of a few days :) Since the guys were eating something else for lunch, I decided to scale down this recipe and make it for myself. Simple with great flavors! Since tomatoes were late around here this year, I still managed to get some good ones. I made a few minor changes, and I added crushed red pepper flakes. A nice addition would be some cooked chicken.
Garlicky Pasta with Fresh Tomatoes and Basil
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extravirgin olive oil
3 garlic cloves -- minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta) -- used bowties
1/3 cup chopped fresh basil -- used Penzey's dried
1/4 cup grated fresh Parmesan cheese -- (1 ounce)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
Yield: 6 servings (serving size: 1 1/3 cups)
CALORIES 310 (27% from fat); FAT 9.4g (sat 1.9g,mono 5.5g,poly 1.2g); PROTEIN 9.8g; CHOLESTEROL 3mg; CALCIUM 81mg; SODIUM 677mg; FIBER 3.6g; IRON 2.8mg; CARBOHYDRATE 47.4g
Cooking Light, APRIL 2004
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