Pasta with Tomatoes, Basil, and Parmesan
This pasta cooks in one skillet with tomatoes, garlic, and olive oil. Basil and Parmesan add fresh flavor without a heavy sauce.
- Time
- 18 min
- Serving
- 502 kcal
- Ingredients
- ≈ $2.98
- Protein
- 19 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 85 g
- 2 Cherry tomatoespack 250 g ≈ $2.50 140 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Olive oil 10 ml
- 5 Fresh basilpack 30 g ≈ $2.50 8 g
- 6 Parmesanpack 200 g ≈ $6.00 20 g
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the tomatoes in half, thinly slice the garlic3, and tear the basil by hand.
Heat a deep skillet with olive oil and warm the garlic3 for 30 seconds without letting it brown.
Add the tomatoes, salt, and pepper, and cook for 3 minutes until they release their juices.
Add the pasta1, pour in 220 ml hot water, stir, and cover with a lid.
Cook for 10 minutes, stirring occasionally, until the pasta1 is tender and the liquid has turned into a sauce.
Add the basil and grated Parmesan6, stir, and heat through for 1 minute.
Tips
- Why it works
- Hot water returns to a boil right away, so the pasta cooks more evenly and its starch binds the tomato juice into a sauce faster.
- Substitutions
- Swap the cherry tomatoes for 140 g of regular tomatoes, diced. Instead of parmesan, use 20 g of another hard cheese, and the taste will be less salty.
- Common mistakes
- Garlic is most often overfried: if it has turned brown and smells sharply bitter, the sauce will taste bitter too.
- Storing and reheating
- Keep it in the fridge for up to 2 days. Reheat in a pan with 1-2 spoonfuls of water so the sauce turns soft again.
- Serve with
- Serve it for dinner with a simple cucumber or greens salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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