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| General Category : Main Course |
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| Food Group : Vegetables, Pasta, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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| When fresh tomatoes are abundant and in season, make this simple and delicious sauce to toss with any cooked pasta. Top each serving with shaved Parmesan cheese and extra pepper if you like. |
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Ingredients
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3 tomatoes, cored (1¼ lb/625 g) |
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1 lb (500 g) pasta |
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3/4 cup (175 mL) fresh basil leaves |
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3 cloves garlic, minced |
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4 oz (125 g) bocconcini, halved or quartered |
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Extra-virgin olive oil, salt and pepper |
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Preparation
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In large pot of boiling, salted water, blanch tomatoes until skins loosen, about 30 seconds. With slotted spoon, transfer to bowl of ice water to chill. Peel and dice; set aside.
In same pot of boiling water, cook pasta until tender but firm, 8 to 10 minutes. Drain; return to pot, reserving ¼ cup (60 mL) of the cooking liquid.
Meanwhile, finely chop half of the basil. In skillet, heat 2 tbsp (30 mL) of the oil over medium-low heat; fry garlic, 1 tsp (5 mL) salt, ¼ tsp (1 mL) pepper and chopped basil until light golden, about 1 minute. Increase heat to medium-high; add tomatoes and cook, stirring occasionally, until tomatoes break down into sauce, about 4 minutes. Add to pasta along with reserved cooking liquid and cheese. Tear remaining basil into strips; add to pasta. Toss just until cheese begins to melt.
Makes 4 servings.
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Nutritional information
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| Per serving: about 602 cal, 22 g pro, 16 g total fat (5 g sat. fat), 93 g carb, 7 g fibre, 25 mg chol, 1,025 mg sodium. % RDI: 19% calcium, 24% iron, 19% vit A, 42% vit C, 80% folate. |
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Source
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Homemakers Magazine: Summer 2004
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