June 19, 2008
Pasta with Tomatoes and Basil
¼ cup extra-virgin olive oil
1 large clove garlic, peeled and crushed
2 (14-ounce) cans Italian tomatoes*
3 large basil leaves plus 1 tablespoon chopped basil, for garnish
Kosher salt and fresh-ground black pepper, to taste
1 pound pasta of your choice, cooked according to package directions and drained
2 tablespoons grated parmesan
In a nonreactive skillet over medium-high heat, heat the oil. Add the garlic and cook until just turning brown. Add the tomatoes, whole basil leaves, salt and pepper and cook about 5 minutes, stirring periodically with a wooden spoon, until thickened into a sauce. Crush the tomatoes with the back of the spoon and cook until sauce is thick again.
Add pasta to pan and use tongs to toss together. Serve topped with chopped basil and parmesan. Makes 4 to 6 servings.
Per serving: 408 calories, 26 percent calories from fat, 12 grams total fat, 2 grams saturated fat, 2 milligrams cholesterol, 63 grams carbohydrates, 3 grams total fiber, 4 grams total sugars, 59 grams net carbs, 13 grams protein, 404 milligrams sodium.
*Chef Angelo Elia uses canned cherry tomatoes (Pomodorini di Collina) by Poma Rosa You can use canned diced tomatoes or plum tomatoes that you squeeze through your fingers to break up before adding to the pan.
Adapted from Angelo Elia, chef/owner Casa d' Angelo, 171 E. Palmetto Park Road, Boca Raton, 561-996-1234, and 1201 N. Federal Hwy., Fort Lauderdale, 954-564-1234.