Pasta With Warm Tomatoes and Basil

Pasta With Warm Tomatoes and Basil
Frances Janisch
Serves 4-6
preparation
10
minutes
cooking
25
minutes

Ingredients

2 1/2
tablespoons
extra-virgin olive oil
1
1-pound box Barilla Plus pasta
2
pints grape or cherry tomatoes
3/4
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
2
cloves garlic, thinly sliced
1 1/2
cups
torn fresh basil leaves, loosely packed
1/2
cup
freshly grated Parmesan (optional)

Directions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the tomatoes and cook until they burst and release their juices, about 5 minutes. Season with the salt and pepper, then add the garlic. Reduce heat to medium-low and continue to cook, stirring occasionally, until the pasta is done. Just before draining the pasta, add the basil to the tomatoes and stir.
  3. Remove pan from heat. Drain the pasta and place it in a serving dish. Spoon the tomato mixture over the top; sprinkle with the Parmesan, if desired; and serve.

 

 

Melinda Page and Elizabeth Wells
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Calcium 70.05 mg
  • Carbohydrate 67.44 g
  • Cholesterol 0 mg
  • Fat 8.89 g
  • Fiber 8.36 g
  • Iron 4.66 mg
  • Protein 16.89 mg
  • Sat Fat 1.24 g
  • Sodium 182.23 mg
What does this mean? See Nutrition 101.