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(originally made 10/2008)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


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