Name: Pasta with Fresh Tomato Sauce
Prep time: 20 min
Total time: 80 min
Ingredients: 2 pounds plum and/or heirloom tomatoes, coarsely chopped; 2 cups cherry tomatoes, halved, divided; 0.5 cup finely chopped red bell pepper; 1.5 tablespoons rinsed capers, chopped; 2 cloves garlic, grated; 1 tablespoon sherry vinegar; 1.5 teaspoons salt; 0.5 teaspoon ground pepper; 0.5 teaspoon crushed red pepper; 3 tablespoons extra-virgin olive oil; 1 pound whole-wheat fusilli or orecchiette; 0.5 cup chopped fresh basil

Pasta with Fresh Tomato Sauce

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To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish.

Adam Dolge

Updated on June 29, 2020

Prep Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Low-Calorie High Fiber Dairy-Free Vegetarian Vegan Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 pounds plum and/or heirloom tomatoes, coarsely chopped
2 cups cherry tomatoes, halved, divided
½ cup finely chopped red bell pepper
1 ½ tablespoons rinsed capers, chopped
2 cloves garlic, grated
1 tablespoon sherry vinegar
1 ½ teaspoons salt
½ teaspoon ground pepper
½ teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
1 pound whole-wheat fusilli or orecchiette
½ cup chopped fresh basil

Directions

Combine chopped tomatoes, 1 cup cherry tomatoes, bell pepper, capers, garlic, vinegar, salt, ground pepper and crushed red pepper in a food processor. Pulse until slightly chunky. With the motor running, slowly drizzle in oil and blend until smooth. Transfer to a large bowl and stir in the remaining 1 cup cherry tomatoes. Cover and refrigerate for at least 1 hour or up to 2 days.
Remove the tomato sauce from the refrigerator 30 minutes before serving. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and add to the sauce along with basil. Toss to combine. Serve warm or at room temperature.

Tips

To make ahead: Refrigerate sauce (Step 1) for up to 2 days.

Nutrition bonus: Vitamin C (56% daily value), Vitamin A (35% dv).

Nutrition Facts (per serving)

269	Calories
6g	Fat
49g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 269
% Daily Value *
Total Carbohydrate 49g	18%
Dietary Fiber 7g	26%
Total Sugars 4g
Protein 8g	15%
Total Fat 6g	7%
Saturated Fat 1g	4%
Vitamin A 1736IU	35%
Vitamin C 33mg	37%
Folate 29mcg	7%
Sodium 476mg	21%
Calcium 24mg	2%
Iron 1mg	3%
Magnesium 21mg	5%
Potassium 392mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.