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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 27%
  • Fat: 9.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 9.8g
  • Carbohydrate: 47.4g
  • Fiber: 3.6g
  • Cholesterol: 3mg
  • Iron: 2.8mg
  • Sodium: 677mg
  • Calcium: 81mg

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

  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.
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