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Pasta With Fresh Tomato Sauce
Active Work Time: 10 minutes
Total Preparation Time: 25 minutes
Vegetarian
Fresh tomatoes are so incredible right now, who wants to cook them?
In this easy pasta dish, chunks of red, ripe tomatoes are combined with fresh basil leaves, olive oil, garlic and diced fresh mozzarella, then tossed with hot penne. This quick sauce easily beats one that would simmer for a long time, heating up the kitchen. Only the pasta needs cooking; start out with the hottest tap water so that when heated, it quickly comes to a boil.
Because the sauce is a bit garlicky, balance out the meal with a baguette and a salad tossed with a parsley vinaigrette.
Plates, napkins and place mats from Pier 1 Imports.
If you use cherry tomatoes, leave small tomatoes whole and cut large tomatoes in half.
- 1 pound penne
Salt
1 pound tomatoes, diced into 3/4-inch chunks
3/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/2 pound fresh mozzarella, diced into 1/2-inch pieces
Freshly ground pepper
3/4 cup torn basil leaves
Fill a large pot with hot tap water, cover, and bring to a boil over high heat. Add the pasta and salt to taste. Cook the pasta until al dente, about 13 minutes.
While the pasta cooks, place the tomatoes, olive oil, garlic, mozzarella, 2 teaspoons of salt, pepper to taste and the basil into a large serving bowl.
Drain the pasta and immediately add it to the serving bowl. Toss and serve.
4 to 6 servings. Each of 6 servings: 471 calories; 198 mg sodium; 30 mg cholesterol; 36 grams fat; 9 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 2.35 grams fiber.
SHOPPING LIST
- 1 baguette
1 bunch fresh basil
Fresh mozzarella
1 bunch parsley
1 pound penne
1 bag salad greens
Tomatoes
COUNTDOWN
25 minutes before: Bring water to boil. Dice tomatoes and cheese, mince garlic.
15 minutes before: Cook pasta.
10 minutes before: Make salad dressing.
Just before serving: Toss pasta with tomato mixture, drizzle dressing over salad.
--JANET McCRACKEN, Special To The Times