Pasta With Fresh Tomato Sauce and Parmesan
Updated December 5, 2024
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
Salt
3 tablespoons butter or olive oil
1 ½ to 2 pounds tomatoes, cored and roughly chopped
1 pound linguine, spaghetti or other long pasta
½ cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
62 grams carbs; 8 milligrams cholesterol; 414 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 4 grams fiber; 530 milligrams sodium; 15 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, and salt it. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add tomatoes and turn heat to high.
- Step 2
Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.
- Step 3
Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.
Private Notes
Comments
This is a pretty basic recipe - add basil, garlic, etc. for more flavor.
This is a pretty basic recipe - add basil, garlic, etc. for more flavor.