2 lb. ripe tomatoes, any color, cut into medium dice
1/3 cup thinly sliced fresh basil
2 Tbs. extra-virgin olive oil; more for serving
1 large clove garlic, mashed to a paste with a pinch of salt
12 oz. short dried pasta, such as chioccioli (shown above), gemelli, or shells
1 oz. Parmigiano-Reggiano, coarsely grated (1/2 cup)
Bring a large pot of well-salted water to a boil.
Toss the tomatoes in a medium bowl with 1 Tbs.
salt. Add the basil, oil, garlic, and a couple of
grinds of pepper and gently toss. Set aside in a
Boil the pasta according to package directions
until al dente. Drain and return to the pot.
Gently stir the tomatoes, add half to the pasta,
and toss. Divide the pasta among 4 wide bowls and
top with the rest of the tomatoes, a drizzle of
oil, and the cheese.
nutrition information (per serving)-
Calories (kcal)- 460; Fat (g)- fat g 11; Fat
Calories (kcal)- 100; Saturated Fat (g)- sat fat g
2.5; Protein (g)- protein g 17; Monounsaturated
Fat (g)- 6; Carbohydrates (g)- carbs g 72;
Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium
mg 1250; Cholesterol (mg)- cholesterol mg 5; Fiber
(g)- fiber g 6;
PHOTO- SCOTT PHILLIPS
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