4 servings (serving size: 2 cups)

The tomatoes offer lycopene, vitamin C, and fiber.

How to Make It

Step 1

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.

Step 2

Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.

Step 3

Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.

Step 4

Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately.

Ratings & Reviews

PamelaLynn's Review

August 03, 2012
I use this recipe as a base for adding my own ingredients. I add white wine, mushrooms, feta and eggplant or squash.

dgitlin612's Review

April 01, 2009
Nice, quick, colorful dinner. Made exactly as stated in recipe, except used panko breadcrumbs instead of making my own. Served with Oven-Roasted Green Beans.