Guest guest Posted June 14, 2007 Report Share Posted June 14, 2007 Cherry Tomato Pasta It is important to cook the garlic over low heat, or it will burn. Watch it closely. 2 TB extra virgin olive oil 3 cloves of garlic, peeled and sliced 1 pint cherry tomatoes, halved 1 tsp. sugar Salt and ground black pepper, to taste 1/2 cup coarsely torn fresh basil leaves 6 oz. thin spaghetti, cooked Grated or shredded Parmesan cheese 1. Place the oil in a skillet over low heat. Add the garlic and cook, stirring, until golden, about 6 to 7 minutes. 2. Add the tomatoes, sugar, salt and pepper; raise heat to medium and cook, gently smashing some of the tomatoes with the back of a spoon (leave some whole), until the sauce is thickened, about 8 minutes. Stir in the basil. 3. Add the pasta, combine well and serve immediately, topped with cheese. Serves 2. Per serving (without Parmesan cheese): 510 calories, 79g carbs, 14 g protein, 16 g fat, no cholesterol. Quote Link to comment Share on other sites More sharing options...
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