Garlicky Pasta with Fresh Tomatoes and Basil

Randy Mayor; Katie Stoddard
Our six-ingredient garlicky pasta recipe shows how simplicity is a virtue. A few pantry staples and fresh, ripe tomatoes are all you need to make this 25-minute meal.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 310
Caloriesfromfat 27 %
Fat 9.4 g
Satfat 1.9 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 9.8 g
Carbohydrate 47.4 g
Fiber 3.6 g
Cholesterol 3 mg
Iron 2.8 mg
Sodium 677 mg
Calcium 81 mg

Ingredients

3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

Note:

David Bonom,

April 2004