Fresh Tomato Pasta

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 9.9g
  • Saturated fat: 2.3g
  • Protein: 8.7g
  • Carbohydrate: 39.7g
  • Cholesterol: 9mg
  • Iron: 2.5mg
  • Sodium: 659mg
  • Calories from fat: 32%
  • Fiber: 4.1g
  • Calcium: 89mg


  • 1 (9-ounce) package refrigerated angel hair pasta
  • 3 cups grape or cherry tomatoes, quartered
  • 3 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh oregano
  • 3 tablespoons cider vinegar
  • 16 chopped pitted kalamata olives
  • Cooking spray
  • 1 tablespoon olive oil, divided
  • 1 1/2 cups finely chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/3 cup (1.3 ounces) crumbled feta cheese
  • Chopped fresh basil (optional)


  1. Cook pasta according to package directions, omitting salt and fat; drain well.
  2. Combine tomatoes and next 4 ingredients in a medium bowl; set aside.
  3. Heat a large nonstick skillet coated with cooking spray over medium heat. Add 1 teaspoon oil and onion. Sauté 4 minutes; add garlic, and cook 15 seconds, stirring constantly. Add tomato mixture, and cook 3 minutes, stirring frequently. Remove from heat; stir in parsley, remaining 2 teaspoons oil, and salt. Add mixture to pasta, and toss gently. Top with cheese and, if desired, sprinkle with basil.
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