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Fresh Tomato and Garlic Penne

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Fresh Tomato and Garlic Penne
  • Prep 15 min
  • Total 25 min
  • Servings 2
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This quick and easy pasta dish explodes with fresh flavor.
Updated May 18, 2005

Ingredients

  • 2 1/2 cups uncooked penne pasta (8 ounces)
  • 2 teaspoons olive or vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 pound roma (plum) tomato, coarsely chopped (6 medium)
  • 1 tablespoon chopped fresh basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

Tips from the Betty Crocker Kitchens

  • tip 1
    Roma—or plum—tomatoes are often preferred for sauces because they have fewer seeds and firmer flesh than regular slicing tomatoes.
  • tip 2
    Slice 1 or 2 fully cooked Italian sausages, and cook with the garlic for a heartier meal.

Nutrition

490 Calories, 7 g Total Fat, 16 g Protein, 97 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
310 mg
Potassium
470 mg
Total Carbohydrate
97 g
Dietary Fiber
6 g
Protein
16 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
28%
28%
Exchanges:
6 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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