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Tomato and Garlic Pasta

SUBMITTED BY: ALMA-LOU  PHOTO BY: Caroline C 

"There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (8 ounce) package angel hair pasta
  • 2 pounds tomatoes
  • 4 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon tomato paste
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup grated Parmesan cheese

What to Drink?
Wine Sangiovese

DIRECTIONS

  1. Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
  2. Cook the pasta in a large pot of boiling salted water until al dente.
  3. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
  4. Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
  5. VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Dec. 2, 2003 by Shelley Waits 
This was delicious! I think that I had a definite advantage using garden fresh tomatoes -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 4, 2007 by SuperRebbetzin 
I just made this and had to rate it right away. This is fantastic! I didn't have any parm on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 3, 2004 by NATALIESHD 
This is probably one of my favorite recipes from this site! I have made it more times than I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 24, 2006 by Caroline C 
I've been putting off making this recipe until I could get decent tasting tomatoes from the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 6, 2009 by Beverly 
I'm not sure why the tomatoes are boiled in the first stage. If it is to peel them - cut a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 22, 2006 by casey 
I had alot of tomatos to use up so I doubled this recipe and hoped it would turn out good! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 8, 2004 by grneyedmustang 
This was great. I did increase the garlic by a tablespoon, and reduced the olive oil. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 20, 2007 by Ann 
WOW! I used my home grown roma tomatoes and fresh basil from my herb garden and topped it with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 18, 2009 by S*T*L*Y 
This was very easy and delicious. I think roma tomatoes give the sauce the best flavor and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 13, 2007 by Allison 
Truly amazing!! However, I used whole-wheat spaghetti (12 oz package), minced garlic (in a... MORE

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Nutritional Information
Tomato and Garlic Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 239

  • Total Fat: 5.4g
  • Cholesterol: 0mg
  • Sodium: 159mg
  • Total Carbs: 41.7g
  •     Dietary Fiber: 5g
  • Protein: 8.4g

VIEW DETAILED NUTRITION

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