This pasta has few ingredients, cooks up in a snap and tastes of summer. It's perfect for a main dish but also makes a lovely first course for six to eight people. Bread crumbs and pasta water help make the delicious light sauce. Keep this recipe on hand to try with homegrown tomatoes when they are in season.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large pot of boiling lightly salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.Meanwhile, in large skillet, heat 1 tbsp of the oil over medium-high heat; saut? tomatoes until lightly seared, about 1 minute. Sprinkle with bread crumbs and salt; toss to coat. Remove from pan and set aside.
Add remaining oil to pan; cook garlic and hot pepper flakes over medium heat until fragrant and softened, about 2 minutes. Add tomato mixture, pasta and reserved pasta water, stirring to combine. Toss with Parmesan cheese and basil.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 714 mg
- Sugars 4 g
- Protein 15 g
- Calories 442.0
- Total fat 11 g
- Potassium 284 mg
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 70 g
%RDI
- Iron 26.0
- Folate 85.0
- Calcium 12.0
- Vitamin A 8.0
- Vitamin C 17.0
