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  • 50minutes
  • 217calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 127 1/27 g penne pasta

  2. 22.18 ml olive oil

  3. 118 1/59 ml chopped onion

  4. 2 garlic cloves , chopped

  5. 6 large plum tomatoes , peeled and coarsely chopped

  6. 1 sprig fresh thyme or 1 1/53 ml dried thyme

  7. 236 1/29 ml julienne-cut fresh basil

  8. salt

  9. fresh ground pepper

  10. 29 1/28 ml pine nuts , toasted

Instructions Jump to Ingredients ↑

  1. In large pot boil pasta until al dente. Drain.

  2. In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.

  3. Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.

  4. Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

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