Tomato and Garlic Pasta

Bright red tomatos are peeled and chopped and cooked very briefly with tomato paste and sauteed garlic to make a fresh and colorful sauce for hot pasta. Stir in fresh basil just before combining the sauce with the pasta, then top with Parmesan cheese.

• Calories: 260 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil
• ¼ cup grated Parmesan cheese
• ground black pepper to taste
• 1 (8 ounce) package angel hair pasta
• 1 tablespoon tomato paste
• 4 cloves crushed garlic
• 2 pounds tomatoes

Recipe Instructions

Step 1

Cook the pasta in a large pot of boiling salted water until al dente.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.