Pasta With Warm Tomatoes and Basil
Serves 4-6|
Hands-On Time:
|
Total Time:
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
- Cook the pasta according to the package directions.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 426.16Calories From Fat 19%
- Calcium 70.05mg
- Carbohydrate 67.44g
- Cholesterol 0mg
- Fat 8.89g
- Fiber 8.36g
- Iron 4.66mg
- Protein 16.89mg
- Sat Fat 1.24g
- Sodium 182.23mg
What does this mean? See
Nutrition 101
.
Quick Tip
Pair light sauces with delicate pastas, rich sauces with thick pastas, and chunky sauces with tubular pastas.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
