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Ingredients
- 2 lb ripe tomatoes about 5-6 large
- 1/4 c. extra virgin olive oil
- 4 x cloves garlic finely minced
- 1 pch warm red chili flakes
- 1 tsp salt
- 1/4 tsp pepper
- 1 lb penne or possibly any tubular pasta 1 tbsp butter (optional)
- 1/2 c. grated Parmesan cheese
- 3 Tbsp. shredded basil
Directions
- Bring a large pot of water to a boil for pasta. Cut cross in the end of each tomato. Add in to pot of boiling water and remove after 25 seconds. Cold tomatoes under cool running water and peel. Core, halve, seed and chop tomatoes.
- Heat oil in large, deep skillet over Medium heat. Add in garlic and chili flakes and cook gently a few min till very tender. Add in. tomatoes and cook 10 min. Season with salt and pepper. Cook pasta in boiling water about 8-10 min till tender. Add in to sauce in pan. Add in 1/2 c. pasta cooking liquid and cook till pasta absorbs almost all the liquid in the pan. Toss with butter, if using, cheese and basil.
- Serves 4-6.
- Quick Cuisine by Bonnie Stern
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 169 | 27% |
| Total Fat 19.25g | 24% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 792mg | 33% |
| Potassium 775mg | 22% |
| Total Carbs 94.29g | 25% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.6g | 6% |
| Protein 21.65g | 35% |
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