Though we paired this chunky sauce with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes.

Barbara Seelig Brown
Recipe by Cooking Light September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: about 1 1/2 cups pasta and about 2 tablespoons cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.

    Advertisement
  • While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.

Nutrition Facts

343 calories; fat 13.3g; saturated fat 4.2g; mono fat 6.2g; poly fat 1.1g; protein 14.8g; carbohydrates 43.4g; fiber 3.7g; cholesterol 51mg; iron 2.6mg; sodium 541mg; calcium 201mg.