Two-Tomato Pasta Recipe

4.5 2 3
Publisher Photo

Two-Tomato Pasta Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.”
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/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 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.
Originally published as Two-Tomato Pasta in Simple & Delicious July/August 2006, p55

Nutritional Facts

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

  • 8 ounces uncooked bow tie pasta
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons 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
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; saute 1-2 minutes longer.
  2. 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.
Originally published as Two-Tomato Pasta in Simple & Delicious July/August 2006, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTwo-Tomato Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 70228
Reviewed Dec. 21, 2012

"Delicious! I served this with the Basil pork Chops in the same issue."

MY REVIEW
dgordon380 User ID: 5823447 63067
Reviewed Feb. 17, 2011

"Not bad. Leave out the plum tomatos, add more cherry and grape tomatos."

Loading Image