There is nothing simpler nor more satisfying than a meal of pasta tossed with fresh tomato and basil sauce.
Active Time: 20 minutes |
Total Time: 35 minutes
2 tablespoons extra-virgin olive oil
6 cloves garlic, peeled and thinly sliced
2 1/2 pounds vine-ripened tomatoes (about 6), peeled, seeded and chopped (see Tip)
Salt & freshly ground pepper to taste
1/2 cup fresh basil leaves, slivered
1 pound whole-wheat spaghetti, or linguine
1/2 cup freshly grated Parmesan cheese
Heat oil in a large skillet over medium heat; add garlic and cook, stirring, until tender, about 2 minutes. Add tomatoes and season with salt and pepper. Mash the tomatoes with a potato masher or wooden spoon and simmer until the sauce has thickened, 15 to 20 minutes. Stir in basil. Taste and adjust seasonings.
Meanwhile, cook spaghetti or linguine in a large pot of boiling salted water until al dente, 6 to 8 minutes. Drain and transfer to a large, warmed serving bowl. Toss with the tomato sauce and serve at once, passing the cheese at the table.
Per serving :
8 g Fat;
2 g Sat;
4 g Mono;
6 mg Cholesterol;
66 g Carbohydrates;
16 g Protein;
12 g Fiber;
167 mg Sodium;
647 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 starch, 2 vegetable, 1 1/2 fat
Tips & Notes
Tip: To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.