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My review
Tomato and Garlic Pasta
ALMA-LOU
"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."
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Ingredients
servings 260 calsOriginal recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- Cook the pasta in a large pot of boiling salted water until al dente.
- 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.
- 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.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts
Per Serving: 260 calories; 6.8 g fat; 41.9 g carbohydrates; 10.3 g protein; 4 mg cholesterol; 236 mg sodium. Full nutrition
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Reviews
Read all reviews 159234 Ratings
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Most helpful positive review
9/3/2004
This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the...
Most helpful critical review
3/26/2012
I didn't think this was much to write home about at all. Rather bland if you ask me, but it is quick and easy. Wont make it again.
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9/3/2004
This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the...
3/5/2009
I'm not sure why the tomatoes are boiled in the first stage. If it is to peel them - cut a cross on the bottoms and place in a bowl of boiled water and leave for 1/2 a minute or so. Pick up wi...
9/4/2007
I just made this and had to rate it right away. This is fantastic! I didn't have any parm on hand so i omitted it. i was concerned that w/o the cheese it would be lacking in flavor, but it is...
11/20/2009
This is a great recipe, especially if you have fantastic tomatoes and plenty of fresh basil. If you are lacking in the produce department, add some mushrooms for more flavor. Here's what I did: ...
8/27/2002
This was delicious! I think that I had a definite advantage using garden fresh tomatoes - they have SO much more flavor than the store bought tomatoes! I also doubled the garlic and laid off o...
3/12/2009
This is a nicely flavoured, quick and easy recipe to make. In the winter, the tomato paste is a good idea as fresh tomatoes tend to be tasteless. However, in the summer, I would definitely omit...
11/18/2010
Wow!!! The best and most delicious sauce I have ever tasted!! This is fantastic!!!! The fresh tomato is to die for!! I added mushrooms and onions, and mmm mmm mmm!!!
4/24/2006
I've been putting off making this recipe until I could get decent tasting tomatoes from the store. I added a little more garlic, and I also cooked the pasta using the 'Enhanced Spagetti' method ...
5/22/2012
Yum, this was good. It has all the components I look for in a dinner type recipe: It is cheap to make, quick to put together, healthy, and taste pretty descent. The changes I made was using 1 Tb...