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Tomato Basil Pasta
Use those end-of-season tomatoes
- 8 oz spaghetti style pasta uncooked
- 3 cups assorted tomatoes
- 1/4 cup olive oil
- 1 clove garlic finely minced
- 1 tsp salt
- 1/2 tsp pepper
- Pinch of sugar
- 1/4 cup basil roughly chopped
Cook pasta according to package directions; drain and set aside.
Heat oil in a large skillet over medium heat. add garlic, salt, pepper and sugar; stir well.
Add the tomatoes and cook until the tomatoes rust and release their juices. Cook until the liquid is slightly reduced. Add the pasta and basil. Toss well. Serve immediately.
Serve with Parmesan or Romano cheese if desired. It’s still vegetarian with the cheese but no longer vegan.
Serving: 1serving | Calories: 704kcal | Carbohydrates: 94g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1182mg | Potassium: 805mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2023IU | Vitamin C: 32mg | Calcium: 57mg | Iron: 2mg