Buttered Fine Noodles With Tomatoes
Published June 2, 1992
- Total Time
- 15 minutes
- Rating
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Ingredients
4 ripe plum tomatoes
½ pound thin noodles
2 tablespoons butter or olive oil, or a mixture of each
Salt and freshly ground pepper to taste
1 teaspoon finely chopped garlic
2 tablespoons chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
43 grams carbs; 48 milligrams cholesterol; 291 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 297 milligrams sodium; 9 grams protein; 3 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
Core the tomatoes and cut them into ¼-inch cubes.
- Step 2
Drop the noodles into a large amount of boiling water. Bring to a boil, cook about 2 or 3 minutes or until tender. Do not overcook.
- Step 3
Heat the butter in a saucepan. Add the tomatoes, salt, pepper and garlic, and cook briefly.
- Step 4
Drain the noodles and return to the kettle. Add the tomato mixture and basil. Toss well, add salt and pepper if needed. Serve hot with the meatballs.
Private Notes