Got garden-fresh tomatoes? This simple vegetarian pasta is a great place to use them up. Both large tomatoes and cherry tomatoes work well. The addition of sun-dried tomatoes and Parmesan cheese elevates the flavor, while a drizzle of sweet balsamic glaze at the end adds a sweet note. Source:, July 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

  • Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Increase heat to medium-high and add tomatoes and sun-dried tomatoes. Cook, stirring, until the fresh tomatoes have broken down, 5 to 8 minutes. Add wine to the pan and cook until reduced by about half, about 3 minutes. Stir in sour cream, Parmesan, salt and pepper. Add the pasta and toss to coat. Remove from heat and stir in basil.

  • Divide among 4 plates and drizzle each portion with 1 teaspoon balsamic glaze. Garnish with more basil and serve with more Parmesan, if desired.


Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets. Or make balsamic glaze yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. Let cool before using some in this dish and refrigerating the rest for another use.

Nutrition Facts

471 calories; 17.1 g total fat; 4.9 g saturated fat; 20 mg cholesterol; 456 mg sodium. 665 mg potassium; 63.4 g carbohydrates; 7.7 g fiber; 6 g sugar; 14.2 g protein; 1474 IU vitamin a iu; 22 mg vitamin c; 63 mcg folate; 145 mg calcium; 4 mg iron; 118 mg magnesium;