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Pasta with Tomato and Basil Recipe


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     Pasta with Tomato and Basil

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Kosher salt
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 warm place. 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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