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Categories: Main courses, Vegetarian

Pasta With Fresh Tomato Sauce

Pasta With Fresh Tomato Sauce
Los Angeles Times

Fresh tomatoes are so incredible right now, who wants to cook them? In this easy pasta dish, chunks of red, ripe tomatoes are combined with fresh basil leaves, olive oil, garlic and diced fresh mozzarella, then tossed with hot penne. ... Read more

Total Time: 35 minutes | Serves 4 to 6
Note: If you use cherry tomatoes, leave small tomatoes whole and cut large tomatoes in half.
  • 1 pound penne
  • Salt
  • 1 pound tomatoes, diced into 3/4-inch chunks
  • 3/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 pound fresh mozzarella, diced into 1/2-inch pieces
  • Freshly ground pepper
  • 3/4 cup torn basil leaves

Step 1Fill a large pot with hot tap water, cover, and bring to a boil over high heat. Add the pasta and salt to taste. Cook the pasta until al dente, about 13 minutes.

Step 2While the pasta cooks, place the tomatoes, olive oil, garlic, mozzarella, 2 teaspoons of salt, pepper to taste and the basil into a large serving bowl.

Step 3Drain the pasta and immediately add it to the serving bowl. Toss and serve.

Each of 6 servings:
471 calories; 198 mg sodium; 30 mg cholesterol; 36 grams fat; 9 grams saturated fat; 26 grams carbohydrates; 12 grams protein; 2.35 grams fiber.
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