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Double-Tomato Pasta

Yield serves 4 (serving size: 1 3/4 cup pasta and 2 tablespoons cheese)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup sliced red onion
  • 2 pounds seeded plum tomatoes, coarsely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 8 ounces farfalle (bow-tie pasta)
  • 1/3 cup sun-dried tomatoes, packed without oil, sliced
  • 1 cup grated fresh Parmesan cheese (about 4 ounces), divided
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 475
  • caloriesfromfat 29 %
  • fat 15 g
  • satfat 6 g
  • monofat 7 g
  • polyfat 2 g
  • protein 21 g
  • carbohydrate 65 g
  • fiber 6 g
  • cholesterol 19 mg
  • iron 4 mg
  • sodium 966 mg
  • calcium 381 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes, stirring frequently. Add plum tomatoes, salt, black pepper, and red pepper. Reduce heat and simmer 8 minutes, stirring occasionally.

  2. Cook pasta according to package directions, omitting salt and fat. Drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water. Let stand 10 minutes; drain. Combine pasta and sun-dried tomatoes.

  3. Combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese, olives, and parsley. Divide pasta evenly among 4 bowls; garnish each with 2 tablespoons Parmesan.