Ingredients
- 12 ounces Uncooked Penne Pasta Or Spaghetti Or 1 teaspoon Olive Oil *Note
- 1 lrg Clove Garlic Thin Slice
- 6 mediums Tomatoes, Red Ripe **Note
- 1/4 teaspoon Salt
- 1/8 teaspoon Coarse Ground Black Pepper
- 2 teaspoons Dried Basil Or 2 tbsp Fresh Basil Finely Chopped
- Parmesan Cheese Optional, ***Note
Make it step by step
- *NOTE: Original recipe used 1 Tbsp olive oil..I used a nonstick skillet so I was able to reduce the oil down.
- **NOTE: peel, seed and chop tomatoes, abt 3 C***NOTE: We didn't use the cheese so I entered the measurement into the ingredient column so that it wouldn't calculate into the nutritional information. If you use it then the counts would be high then is reflected below.
- In Dutch oven, cook pasta to desired doneness as directed on package.
- Meanwhile, heat oil in large nonstick skillet over med-high heat until hot. Add garlic slices. Reduce heat to med-low; cook and stir until lightly browned. With slotted spoon, remove garlic from oil; discard garlic (I didn't do this.. I kept the garlic in the pan).
- Quickly add tomatoes, salt and pepper to skillet. Cook over med heat about 10 min or until tomatoes are softened and liquid evaporates, forming a thick sauce. Stir in basil; remove from heat.
- Drain pasta; return to Dutch oven. Add tomato mixture and cheese
- (optional); toss gently.
- Make 4 (2 C) servings.
- NOTES: This was very, very good.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.