Fusilli with Roasted Tomato Sauce

Photography: Becky-Stayner: Styling: Melanie J. Clarke

Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce.

Yield: 4 servings (serving size: about 1 cup pasta mixture and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 28%
  • Fat: 10.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 11.9g
  • Carbohydrate: 54.1g
  • Fiber: 6.6g
  • Cholesterol: 5mg
  • Iron: 3.7mg
  • Sodium: 591mg
  • Calcium: 121mg

Ingredients

  • 2 tablespoons extravirgin olive oil, divided
  • 6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded
  • 3 garlic cloves, crushed
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 3/4 teaspoon salt, divided
  • 2 garlic cloves, chopped
  • 2 1/2 tablespoons chopped fresh basil
  • 1/4 teaspoon black pepper
  • 3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Basil sprigs (optional)

Preparation

  1. Preheat oven to 400°.
  2. Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.
  3. Bake at 400° for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.
  4. Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.
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