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Garlicky Pasta with Fresh Tomatoes and Basil

Garlicky Pasta with Fresh Tomatoes and Basil
Randy Mayor; Katie Stoddard
Yield

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

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.

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

Nutrition 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

How to Make It

  1. 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.