This Tomato Basil Pasta is so flavorful - fresh basil is my favorite!
Ingredients:
2 pounds fresh tomatoes, coarsely chopped - about 6-8
1 sweet onion, such as Vidalia, chopped
1 medium-size green bell pepper, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground oregano
1 cup packed basil leaves, chopped
2 to 4 cloves garlic, minced
8 ounces uncooked spinach fettuccine
4 tablespoons grated Parmesan cheese
Directions:
Combine all the ingredients except the fettucine and cheese in a large glass or ceramic bowl (not metal); stir well and cover tightly. Allow to sit at room temperature at least 4 hours; or overnight in the refrigerator. If refrigerating, bring to room temperature before serving.
Cook the pasta; drain but do not rinse. Toss the pasta with the fresh tomato sauce; divide among four plates. Sprinkle each serving with up to 1 tablespoon Parmesan cheese.
Serving Suggestion
Serve this dish just slightly warm or at room temperature.
Variation
After tossing the pasta with the sauce, sprinkle a 15-ounce can of garbanzo beans (drained and rinsed) on top.
Makes: 4 servings
Serving Size: 1 cup cooked pasta, 1-1/2 cups sauce, and 1 tablespoon Parmesan cheese
Each serving provides: Calories: 430, Total fat: 18 g, Saturated fat: 3.5 g, Protein: 12 g, Fiber: 7 g, Cholesterol: 5 mg, Sodium: 840 mg.
Source: American Dietetic Association Cooking Healthy Across America
Price: USD 24.95
65 used & new available from USD 0.10
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Tags: American Dietetic Association, basil, Food & Nutrition, health, healthy recipe, pasta, recipes, tomato basil pasta, tomatoes
