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(4 votes, average: 4.80 out of 5)
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Servings: 4
Prep time: 15
At this time of year, tomatoes are coming into their own at the greenmarket, as are any number of aromatic fresh herbs such as tarragon, mint, and basil. This Quick Summer Pasta is a classic recipe that uses a raw tomato sauce to make a delicious pasta dinner. I usually add diced mozzarella to the tomatoes if this is the main course.
Preparation
- Bring salted water to boil for the pasta.
- Core the tomato and cut into a rough dice. Place into a large bowl and add the garlic, Parmesan cheese, and salt. Mix well. Stir in the herbs.
- When the water boils, add the pasta and cook according box instructions for al dente.
- Drain the pasta and add it to the tomato mixture. Toss well and serve with some extra cheese.
Ingredients:
- 1 large (about 1 pound) ripe beefsteak tomato
- 1 clove garlic, chopped
- 1 cup torn basil leaves, or mix of summer herbs
- 3 tablespoons extra virgin olive oil
- 8 ounces whole wheat spaghettini
- 1 tablespoon freshly grated Parmesan
- Sea salt, to taste
Nutritional Information
Calories
317 cals
Fat
12 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
8 g
Carbohydrates
44 g
Sugar
2 g
Fiber
2 g
Protein
9 g
Sodium
248 mg
*per serving
Ann's Tips and Tricks
I prefer the taste and texture of the thinner whole wheat pastas. Use spaghetti if you can’t find any spaghettini. Tear delicate basil leaves into pieces instead of chopping them – the flavor is better.
