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Summer Tomato Pasta
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
Light angel hair pasta tossed with a no-cook cherry tomato pasta sauce. Perfect for really ripe summer tomatoes.
Equipment
1
Large Skillet
Ingredients
1
pound
angel hair pasta
3
Cups
cherry tomatoes
,
about a pound, halved and squeezed
2
Tablespoons
fresh basil
,
minced
1
Tablespoon
fresh marjoram
,
minced
1
clove
garlic
,
minced
1
Tablespoon
red wine vinegar
½
Cup
olive oil
½
Cup
kalamata olives
,
diced
Salt and pepper
Parmesan Cheese for topping
Instructions
Wash cherry tomatoes and cut them in half.
Squeeze each half into a large bowl.
Add olive oil, vinegar, chopped herbs, minced garlic, and diced olives to bowl. Stir to combine.
Let sit for 10 minutes, then taste for salt and pepper.
Cook pasta according to package. Be sure not to overcook it. It’ll cook fast!
Drain pasta and toss it in with tomatoes. Toss well to combine.
Serve immediately with Parmesan cheese!
Notes
Adapted from a
Jamie Oliver recipe
.
Nutrition
Serving:
1
plate
|
Calories:
471
kcal
|
Carbohydrates:
60
g
|
Protein:
11
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Sodium:
189
mg
|
Potassium:
343
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
472
IU
|
Vitamin C:
18
mg
|
Calcium:
33
mg
|
Iron:
2
mg