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Two-Tomato Pasta

 Two-Tomato Pasta
Plum and cherry tomatoes are put to delicious use in this breezy pasta combination. “This is my favorite summer pasta dish with fresh tomatoes,” Mary Ann Hansen says from St. Cloud, Minnesota. “It’s speedy and slightly creamy and makes very simple fare with grilled meat.”
9 ServingsPrep/Total Time: 25 min.

Ingredients

  • 8 ounces uncooked bow tie pasta
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1 can (5-1/2 ounces) evaporated milk
  • 6 plum tomatoes, cut into quarters
  • 2 cups cherry tomatoes, halved
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 fresh basil leaves, torn

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute onion in oil until tender. Add garlic; saute 1-2
  • minutes longer.
  • Combine flour and milk until smooth; gradually add to skillet. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Add the
  • tomatoes, Parmesan cheese, salt and pepper. Reduce heat; cook and
  • stir until cheese is melted. Drain pasta; stir into tomato mixture.
  • Sprinkle with basil. Yield: 9 servings.

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Two-Tomato Pasta (continued)

Nutritional Facts: 3/4 cup equals 166 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 231 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.