Taste of Home
Fresh Tomato Pasta Toss
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.
Ingredients
-
3 pounds ripe fresh tomatoes
-
1 package (16 ounces) uncooked penne pasta
-
2 garlic cloves, minced
-
1 tablespoon canola oil
-
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
-
1 tablespoon minced fresh basil or 1 teaspoon dried basil
-
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
-
1 teaspoon salt
-
1/4 teaspoon sugar
-
1/8 teaspoon pepper
-
1/4 cup heavy whipping cream
-
1/4 cup shredded Parmesan or Romano cheese
Directions
-
1.
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
-
2.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through.
-
3.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.
Nutrition Facts
1 cup: 288 calories, 7g fat (3g saturated fat), 12mg cholesterol, 352mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC