Tomato and Garlic Pasta
Originally submitted by Alma Lou Annab and modified by Kaboose.com
Average User Rating:
Serve up comfort food to your family with this pantry-friendly pasta that blends the robust flavors of garlic, tomato and Parmesan. Saute mushrooms with the garlic or add shoestring zucchini to the sauce, if you prefer.
Ingredients
- 2 pounds tomatoes
- 1 (8 ounce) package angel hair pasta
- 4 cloves crushed garlic
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- salt to taste
- ground black pepper to taste
- 1 tablespoon chopped fresh basil
- 1/4 cup grated Parmesan cheese
Cooking Instructions
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
Variations: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving
- calories: 274cal
- total fat: 7.5g
- cholesterol: 5mg
- sodium: 284mg
- carbohydrates: 43.6g
- fiber: 4.8g
- protein: 10.9g
Servings: 4
