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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.

Cooking Light JUNE 2014

  • Yield: Serves 2 (serving size: 1 cup)
  • Total: 19 Minutes

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. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.

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.

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
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