Fast and Easy Pasta With Blistered Cherry Tomato Sauce Recip

• 분량: 6 servings
• 총 시간: 25 minutes

재료

1 pound (450g) dry pasta

Kosher salt

4 medium cloves garlic, thinly sliced

6 tablespoons (90ml) extra-virgin olive oil, divided

1 1/2 pounds cherry tomatoes (about 2 pints; 675g)

1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)

Freshly ground black pepper

Parmesan cheese, for serving

방향

Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.

Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst, about 10 minutes. You can help them along by pressing on them with the back of a wooden spoon as they soften.

Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.

When pasta is cooked, drain, reserving 1 cup (240ml) pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.

영양 정보

• 칼로리: 430 kcal
• 지방 전체: 15 g
• 포화 지방: 2 g
• 불포화 지방: 0 g
• 콜레스테롤: 1 mg
• 나트륨: 198 mg
• 탄수화물 전체: 62 g
• 식이섬유: 4 g
• 총 당류: 5 g
• 단백질: 12 g