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Angel Hair Pasta with Fresh Tomato, Basil, and Garlic Recipe
Sep 07, 2011 @ 1:01 PM
Posted by
Daily Value: 33%
Servings: 4
Balanced, High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 660Daily Value: 33%
Servings: 4
Balanced, High-Fiber
Vegetarian
| Fat | 23g | 35% |
| Saturated | 3g | 16% |
| Carbs | 100g | 33% |
| Fiber | 9g | 35% |
| Sugars | 17g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 0mg | 0% |
| Sodium | 762mg | 32% |
| Calcium | 137mg | 14% |
| Magnesium | 105mg | 26% |
| Potassium | 1324mg | 38% |
| Iron | 3mg | 19% |
| Zinc | 2mg | 16% |
| Vitamin A | 3704IU | 74% |
| Vitamin C | 71mg | 119% |
| Thiamin (B1) | 0mg | 19% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 4mg | 21% |
| Vitamin B6 | 1mg | 46% |
| Folic Acid (B9) | 84µg | 21% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 5mg | 26% |
| Vitamin K | 114µg | 142% |
| Fatty acids, total monounsaturated | 15g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
For the tomato base:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic, chopped
- 2 teaspoons shallot, chopped
- 4 cups tomato concassé*
- 1 tablespoon sugar or honey (optional)
- 1 teaspoon kosher salt
- 2 teaspoons tomato paste
- 1 teaspoon fresh thyme leaves, chopped
For the pasta:
- ¼ cup extra-virgin olive oil
- 5 ounces double-blanched garlic, sliced
- 2 cups tomato concassé*
- 2 cups tomato base (see above)
- ¼ cup fresh basil leaves, chopped
- ¼ teaspoon kosher salt
- 12 ounces fresh or store-bought angel hair pasta
- ¼ cup fresh flat-leaf parsley leaves, chopped
- Sprigs of fresh basil leaves, for garnish
- Freshly grated Parmesan
DIRECTIONS
For the tomato base:
In a 12-inch skillet over medium-high heat, heat the olive oil. Sauté the garlic and shallots just until they start to color. Add the 4 cups of tomato concassé, sugar, if desired, and salt, and cook over medium heat until reduced by half, stirring occasionally. Stir in the tomato paste and chopped thyme and set aside.
For the pasta:
In a clean 12-inch skillet or sauté pan over medium-high heat, heat the olive oil. Sauté the garlic, stirring often, until it is lightly golden in color, about 2 minutes.
Remove the skillet from the heat and stir in the tomato concassé, tomato base, chopped basil, and the salt. Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3-4 minutes. Remove from heat and set aside.
Meanwhile bring a large stockpot of salted water to a boil.
Add the pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box). Drain the pasta and add it to the pan with the sauce. Add the chopped parsley and cook over medium heat until warmed through. Finish with basil sprigs and Parmesan.
Recipe Details
*Note: Tomato concassé is made by quickly blanching whole tomatoes in boiling water until the skin begins to rip. Transfer the tomatoes to an ice bath then remove the skins. Cut the tomatoes in half, remove the seeds, and roughly chop.
Servings: 4
