Spaghetti with Toasty Garlic Tomato Sauce

Garlic, cooked until lightly brown but not burnt, adds a gorgeous dimension to the flavor. Very thinly sliced tomatoes are key. Use a sharp, thin serrated knife; it only takes 5 minutes. If tomatoes taste too acidic, add 1/8 teaspoon sugar.

Yield: Serves 2 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 388
  • Fat: 16.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 1.8g
  • Protein: 10g
  • Carbohydrate: 49g
  • Fiber: 4g
  • Cholesterol: 8mg
  • Iron: 2mg
  • Sodium: 510mg
  • Calcium: 107mg

Ingredients

  • 4 ounces uncooked spaghetti
  • 2 cups grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons thinly sliced fresh basil
  • 3/8 teaspoon kosher salt
  • 2 tablespoons grated fresh pecorino Romano cheese

Preparation

  1. 1. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
  2. 2. Cut each tomato crosswise into 8 to 10 thin slices. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 minute, stirring constantly. Add tomatoes and pepper; increase heat to medium-high. Cook 2 minutes or until tomatoes slightly soften, stirring occasionally. Stir in pasta, reserved 1/4 cup cooking liquid, basil, and salt. Sprinkle with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spaghetti with Toasty Garlic Tomato Sauce Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy