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Italian Roasted Tomatoes, Basil and Spaghetti

 
Italian Roasted Tomatoes, Basil and Spaghetti
178

This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

15

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

5 ounces pasta
any kind will do, prefer whole wheat spaghetti
¼ cup basil
fresh, chopped
*
1 clove garlic
minced
14 ounces cherry tomatoes
Italian, canned, unpeeled whole, no salt added
½ teaspoon sea salt
preferable high quality
1 teaspoon olive oil, extra-virgin
as high a quality as you can find

Directions

Preheat the oven broiler. Start cooking the pasta according to the package directions.

Place the whole cherry tomatoes on a baking sheet coated with a light amount of cooking spray. Broil until lightly charred.

In a bowl mix the tomatoes, garlic and olive oil. Roughly breaking up the whole cherry tomatoes. Add most of the fresh basil and gently mix together.

Place a serving of the well drained cooked pasta on a plate. Top with the tomato mixture. Sprinkle with the sea salt, garish with some basil. Enjoy.

Note:

For the photo I used President's Choice, Splendido La Cucina Italiana unpeeled whole Italian cherry tomatoes. Fresh basil just picked from my herb garden, Maldon Pure Flaky smoked sea salt and Nicolas Alziari stone pressed Extra Virgin Olive oil.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 30811% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 602mg 25%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 16%
Sugars g
Protein 21g
Vitamin A 26% Vitamin C 33%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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