Rating: 4.5 stars
27 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 15

Principles 13 & 20: Height-of-summer tomatoes burst with flavor and need little embellishment to create a spectacular dish. Churning the oil into boiling liquid emulsifies the mixture, yielding a creamy sauce that coats.

Ann Taylor Pittman
Recipe by Cooking Light August 2012

Gallery

Nigel Cox; Styling: Cindy Barr

Recipe Summary

hands-on:
4 mins
total:
35 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.

  • While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Nutrition Facts

417 calories; fat 18.4g; saturated fat 4.4g; mono fat 11.1g; poly fat 2g; protein 14.1g; carbohydrates 49.8g; fiber 3.7g; cholesterol 10mg; iron 2.6mg; sodium 599mg; calcium 205mg.
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