Fresh Tomato and Basil Pasta
Photography: Photo: Leo Gong; Styling: Dan Brecker; 
Prep and Cook Time: 20 minutes.
| Servings:Makes 6 servings | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- About 1 tbsp. plus 1/4 tsp. salt, divided
- 1 pound penne pasta
- 1 1/2 pounds tomatoes, halved, seeded, and chopped
- 8 ounces fresh mozzarella, cut into 1/4-in. pieces
- 4 garlic cloves, minced
- 1 cup basil leaves, slivered
- 1/2 cup extra-virgin olive oil
Amount Per
Serving
- calories from fat:46 %
- cholesterol:33 mg
- sodium:523 mg
- saturated fat:8.9 g
- calories:589
- protein:19 g
- fiber:3.7 g
- carbohydrate:63 g
- fat:30 g
directions
1. Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.
2. Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).
Note: Nutritional analysis is per serving.
