Noodles With Fresh Tomatoes
Published September 22, 1992
- Total Time
- 10 minutes
- Rating
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Ingredients
Salt and freshly ground pepper to taste
6 ripe plum tomatoes, about ½ pound
¾ pound thin noodles
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1 tablespoon butter
4 tablespoons fresh basil or parsley chopped coarse
Nutritional analysis per serving (4 servings)
64 grams carbs; 79 milligrams cholesterol; 397 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 358 milligrams sodium; 13 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
In a large saucepan or kettle, bring enough salted water to cover the noodles to a boil.
- Step 2
Core the tomatoes and cut them into 1 ½-inch cubes.
- Step 3
Drop the noodles into boiling water and cook, stirring until tender. Do not overcook.
- Step 4
Meanwhile, heat olive oil in a saucepan. Add the tomatoes and salt and pepper. Cook for 1 minute, stirring occasionally. Add the garlic, cook and stir for 30 seconds. Set aside and keep warm.
- Step 5
Drain the noodles and return them to the saucepan. Add the butter, tomatoes and basil, and blend well. Check for seasoning and serve immediately.
Private Notes