Spaghetti with Two Tomato Toss

With a "pop" the tomatoes will tell you they're done and ready to top the gluten-free spaghetti made from corn flour. The rest of the sauce is a simple mix of dried tomatoes, parsley, and tiny balls of melty mozzarella.

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4 users rated this recipe an average rating of 3.0
Makes:
8 servings
Start to Finish:
35 mins
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Spaghetti with Two Tomato Toss

Ingredients
1/2
7 ounce jar oil-packed dried tomatoes
4
cloves garlic, minced
2
pints red and/or yellow cherry or grape tomatoes
1
teaspoon cracked black pepper or 1/2 to 1 teaspoon crushed red pepper
1/2
teaspoon salt
1
14 ounce package dried corn meal, multigrain, whole wheat or regular spaghetti
4
ounces bite-size fresh mozzarella cheese balls (bocconcini), halved
1/2
cup chopped Italian (flat-leaf) parsley or fresh basil

Directions

  1. For sauce, drain dried tomatoes, reserving 1 tablespoon oil. Halve large tomatoes. In 12-inch skillet cook garlic in oil from tomatoes over medium heat until tender, about 1 minute. Add cherry and oil-packed tomatoes. Cook, stirring, until fresh tomato skins blister, about 8 to 10 minutes. Season with pepper and salt.
  2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta.
  3. Toss spaghetti with tomato mixture in skillet, adding enough cooking water to thin sauce. Serve immediately with fresh mozzarella balls and parsley. Makes 8 servings.

From the Test Kitchen

*Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

Nutrition Facts

(Spaghetti with Two Tomato Toss)
    Per serving:
  • 264 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 229 mg sodium,
  • 47 g carb.,
  • 7 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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