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Pasta with Fresh Tomato-Basil Sauce

Pasta with Fresh Tomato-Basil Sauce
Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 15 mins
Yield

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

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.

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)

Nutrition 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

How to Make It

  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.