Fresh Tomato Pasta Toss
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
tomatoes
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
parsley leaves
fresh or 1 teaspoon dried |
|
| 1 | tablespoon |
basil
fresh, minced or 1 teaspoon dried |
|
| 2 | teaspoons |
oregano
fresh, minced or 3/4 teaspoon dried |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | pound |
pasta, penne
cooked and drained |
|
| ¼ | cup |
Parmesan cheese
or romano cheese, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
tomatoes
|
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
parsley leaves
fresh or 1 teaspoon dried |
|
| 15 | ml |
basil
fresh, minced or 1 teaspoon dried |
|
| 1E+1 | ml |
oregano
fresh, minced or 3/4 teaspoon dried |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
sugar
|
|
| 0.6 | ml |
black pepper
|
|
| 59 | ml |
heavy whipping cream
|
|
| 453.6 | g |
pasta, penne
cooked and drained |
|
| 59 | ml |
Parmesan cheese
or romano cheese, grated |
|
Directions
In a saucepan, bring water to a boil; dip tomatoes in water.
Peel skins and discard.
Chop pulp; set aside.
In a skillet over medium heat, sauté garlic in oil.
Add tomato pulp, parsley, basil, oregano, salt, sugar and pepper; mix well.
Bring to a boil; reduce heat.
Add cream. Heat through.
Pour over hot pasta and toss to coat.
Sprinkle with cheese.
