Pasta with Fresh Tomato-Basil Sauce

Photo: John Autry; Styling: Mindi Shapiro Levine
Though we paired this chunky sauce with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes.

Yield:

4 servings (serving size: about 1 1/2 cups pasta and about 2 tablespoons cheese)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 343
Fat 13.3 g
Satfat 4.2 g
Monofat 6.2 g
Polyfat 1.1 g
Protein 14.8 g
Carbohydrate 43.4 g
Fiber 3.7 g
Cholesterol 51 mg
Iron 2.6 mg
Sodium 541 mg
Calcium 201 mg

Ingredients

1 (9-ounce) package refrigerated fresh fettuccine
2 tablespoons olive oil
3 garlic cloves, minced
4 cups cherry tomatoes, halved
1/2 teaspoon salt
1 cup fresh basil leaves, torn
1/4 teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.

2. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.

Note:

Barbara Seelig Brown,

September 2010