Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light June 2014

Gallery

Credit: Iain Bagwell; Styling: Paige Hicks

Recipe Summary test

total:
19 mins
Yield:
Serves 2 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

388 calories; fat 16.7g; saturated fat 3.8g; mono fat 10g; poly fat 1.8g; protein 10g; carbohydrates 49g; fiber 4g; cholesterol 8mg; iron 2mg; sodium 510mg; calcium 107mg.
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