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Butterfly Pasta with Simple Smashed Tomato Sauce

POSTED: March 30, 2011 1:30 a.m.

1/2 box (16-ounce box) butterfly pasta
2 tablespoons olive oil
1 1/2 pints cherry or grape tomatoes
1 onion, chopped
2 cloves garlic, minced
3 tablespoons chopped fresh herbs or 1 teaspoon dried
1/2 teaspoon coarse salt
Freshly ground pepper
Grated Parmesan cheese or cubed fresh mozzarella

Heat a large pot of salted water to a boil. Add pasta; cook according to package directions.

Heat olive oil in a large skillet over high heat; add tomatoes. Cook, shaking the pan a few times, for about 5 minutes.

Add onion; cook, stirring, 3 minutes. Add garlic; cook 1 minute. Lightly smash tomatoes with the back of a spoon. Add herbs, salt and pepper to taste; cook 1 minute.

Drain pasta; stir into skillet with the sauce until coated. Sprinkle with cheese to taste or stir in mozzarella.

Adjust seasoning; serve hot.

 

Nutrition information: Makes 4 servingsPer serving: 312 calories, 24 percent of calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 9 g protein, 249 mg sodium, 5 g fiber

Chicago Tribune



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