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Angel Hair with Tomato and Basil

  • Prep 20 min
  • Total 20 min
  • Servings 6
  • Save
    6K
  • Pinterest
    1K
  • Print
    4K
  • Email
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  • Facebook
    156

Fresh basil leaves and organic tomatoes dress long thin pasta that's as delish as restaurant fare. MORE + LESS -

Ingredients

3
tablespoons extra-virgin olive oil
1/2
cup finely chopped onion
1/4
teaspoon crushed red pepper flakes
1
can (14.5 oz) Muir Glen™ organic plain or fire roasted diced tomatoes, undrained
1
clove garlic, finely chopped
1/4
teaspoon coarse salt (kosher or sea salt)
8
oz uncooked angel hair (capellini) pasta
1/4
cup chopped fresh basil leaves
1/2
cup shredded Parmesan cheese

Steps

Hide Images
  • 1
    In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
  • 2
    Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.

Expert Tips

Shredded Parm provides some texture and a bigger flavor burst than grated Parmesan cheese, though either is tasty.

If you like, top with grilled or sautéed shrimp or chicken. Smaller portions are perfect as appetizers or sides.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
370mg
16%
Potassium
210mg
6%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
12%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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