Friday, August 3, 2012

Weeknight Dinner: Chunky Tomato Pasta

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I love summer; I really do.  I count down to the summer and by December I'm convinced summer will never come again.  And then summer comes, and it is hot, like it is here.  This is a heat I've never known before.  I walk out of my office and the air just feels like its heavy on top of me.  I even look forward to buses passing by for a hot breeze.

That's right...hot breeze.  So by this time in the summer, I start to think about all the great baking I will do towards the fall, gathering dishes for my Pinterest boards.  Yes, I dislike the cold weather, but after the last few hot weeks, I'm looking forward to the time where I can cook in my kitchen with abandon, without dripping.

That makes dinners like this one the perfect type of summer dish.  It was easy, quick, and yes, very yummy.  I adapted a Cooking Light recipe to make it even more low-calorie (it had cream cheese).  I couldn't find it on the Cooking Light website but I found it somewhere else, and have linked to that below.  I think we did a good job keeping it delicious while also keeping the calories down (we saved enough to have a small piece of garlic bread on the side for both of us!).  With dinners like these, we can enjoy summer until the very last day.
Chunky Tomato Pasta (adapted from Cooking Light)
Serves:  3
8 ounces of angel hair pasta

1/2 teaspoon kosher salt
1/2 tablespoon olive oil
3 tablespoons garlic, minced
1 (28-ounce) can whole peeled tomatoes, drained and coarsely chopped
1/4 cup oil-cured olives, pitted and coarsely chopped
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1 ounce Parmigiano-Reggiano cheese, shaved

Cook pasta according to package directions until al dente. Drain pasta through a sieve over a bowl.  Add oil to a large skillet and heat over medium-high heat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Add pasta, olives, and red pepper; cook 3 minutes, until olives are heated through, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among bowls.  Serve immediately.

Nutrition Information, Based on 3 servings, from MyFitnessPal.com:
Calories:  425
Fat:  8g
Carbohydrates:  68g
Sugar:  8g
Sodium:  1025 mg
Protein:  15g

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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