Recipes and Cooking Spaghetti with Two Tomato Toss 5.0 (1) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ 7-8 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 ½ teaspoon salt 1 14-16 ounce package dried corn meal, multigrain, whole wheat or regular spaghetti 4 ounce bite-size fresh mozzarella cheese balls (bocconcini), halved ½ cup chopped Italian (flat-leaf) parsley or fresh basil Directions 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. Tips *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. Rate it Print Nutrition Facts (per serving) 264 Calories 6g Fat 47g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 264 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 10mg 3% Sodium 229mg 10% Total Carbohydrate 47g 17% Protein 8g Vitamin C 28.9mg 145% Calcium 121.2mg 9% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.