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