0
250 g fettuccine or linguine pasta, about half a package
2 cups ripe cherry tomatoes, or 2 large tomatoes
1/4 cup olive oil
1 onion, finely chopped
1 garlic clove, minced
1/2 cup chopped fresh basil, or 1 tbsp dried basil
1/2 tsp salt
pinch fresh-ground black pepper
1/4 cup freshly grated parmesan
Cook pasta in boiling salted water according to package directions, usually from 5 to 7 minutes. Meanwhile, cut cherry tomatoes in half or coarsely chop large tomatoes.
Heat oil in a large wide frying pan set over medium heat. When hot, stir in onion and garlic. Sauté, stirring occasionally, until onion has softened, about 5 minutes.
Add tomatoes, basil, salt and a few grindings of black pepper to onion mixture. Cook, stirring occasionally, until tomatoes soften, about 3 minutes. Add hot drained pasta and toss until blended. Serve right away sprinkled with Parmesan.
Calories 404, Protein 11.5g, Carbohydrates 52.3g, Fat 16.7g, Fibre 4g, Sodium 573mg.
Bunches of cherry tomatoes take a bow in this flavorful pasta that's tossed right in the frying pan.