Sunday, September 23, 2012

Two Tomato Pasta with Mozzarella, Basil & Pine Nuts

Want a healthy, light, fresh pasta for dinner? TRY THIS!

Recipe curtousy of
  • 10 ounces of grape tomatoes
  • 2 large garlic cloves, minced or grated
  • 6 tablespoons extra virgin olive oil, divided
  • salt & pepper
  • 1/3 cup pine nuts
  • 10 ounces spaghetti
  • 14 ounces very small tomatoes (about 8 to 10), cut into chunks
  • 8 ounces mozzarella, cubed
  • about 10 basil leaves, julienned

For the slow roasted tomatoes: 
 Preheat oven to 300 degrees F.
Line a baking sheet with foil.  Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil.  Season with some salt and pepper.  Toss well. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture. (WARNING: this will make your house smell like sweet tomato heaven and when they're done you're going to have to control yourself from eating them all)

Toast the pine nuts:
Place pine nuts in a small skillet.  Cook over medium high heat just for a few minutes, until lightly toasted. 

Make the Pasta:
Bring a large pot of well salted water to a boil.  Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don't drain- you want a little pasta water still on the pasta so it doesn't stick).

Putting it together:
Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes, the mozzarella, 4 tablespoons olive oil and the basil leaves.  Season generously with salt and pepper and toss well. 

*p.s. you can also make this as a side dish for a dinner party and impress all your friends :)


Nutrition Information

339 cals * 31 carbs * 21g Fat  * 10g Protein * 3g sugar * 4g Fiber

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