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Pasta with Warm Tomatoes and Basil

Photo: Frances Janisch
Yield Makes 4 to 6 servings


  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1-pound box Barilla Plus pasta
  • 2 pints grape or cherry tomatoes
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, thinly sliced
  • 1 1/2 cups torn fresh basil leaves, loosely packed
  • 1/2 cup freshly grated Parmesan (optional)

Nutrition Information

  • calcium 70.05 mg
  • calories 426.16
  • caloriesfromfat 19 %
  • carbohydrate 67.44 g
  • cholesterol 0 mg
  • fat 8.89 g
  • fiber 8.36 g
  • iron 4.66 mg
  • protein 16.89 mg
  • satfat 1.24 g
  • sodium 182.23 mg

How to Make It

  1. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the tomatoes and cook until they burst and release their juices, about 5 minutes. Season with the salt and pepper, then add the garlic. Reduce heat to medium-low and continue to cook, stirring occasionally, until the pasta is done. Just before draining the pasta, add the basil to the tomatoes and stir. Remove pan from heat. Drain the pasta and place it in a serving dish. Spoon the tomato mixture over the top; sprinkle with the Parmesan, if desired; and serve.