Photo: Eaters Collective
Fresh Tomato and Basil Pasta
11 ingredients
Serves 6.
openrecipes
This celebration of tomatoes is a nearly no-cook pasta dish, perfect for summer evenings when it’s too hot to linger at the stove. Serve this delicious pasta when tomatoes are juicy and at their peak; the rest of the year, substitute tomato sauce (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
368
Calories
15g
Protein
30g
Fat
11g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sea salt, to taste, plus 1/2 tsp.
- 1/4 cup extra-virgin olive oil
- 2 Tbs. balsamic vinegar
- 1 garlic clove, pressed or minced
- Freshly ground black pepper, to taste
- 3 lb. ripe heirloom tomatoes, cored
- 12 oz. whole wheat penne
- 8 oz. mozzarella bocconcini, halved
- 1 cup packed fresh basil leaves, torn into pieces
- 1/4 cup grated Parmigiano-Reggiano cheese
- Red pepper flakes for serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes