Pantrytofamily
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Tomato pasta

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Tomato pasta

Tomato, garlic, basil. Very little, done well.

by Pantrytofamily Kitchen

DinnerEasyVegetarianWeeknight

Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.

Prep5 min
Ingredients7
Cook20 min

4

servings

Cup math
  • 1 cup16 tbsp · 48 tsp · 237 ml
  • 1 tbsp3 tsp · 15 ml
  • 1 tsp5 ml
  • 1 lb16 oz · 454 g
  • 1 oz28 g
  • 1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

525

Calories

2,101 kcal in this batch

Protein

17.1 g

Fat

13.4 g

Carbs

85 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list7

Check what you already have. Copy, download, or email the rest.

Email list

  • Pasta

    Brown rice or corn pasta · 1:1. Pull it a minute early. It turns mushy if it sits in the sauce.

    Zucchini ribbons · a generous pile. Salt and drain them first or the sauce goes watery.

Method

  1. 1

    Warm the oil and crushed garlic until it smells, without browning it.

  2. 2

    Add the tomato and salt. Cook 12 minutes, breaking up the pieces.

  3. 3

    Cook the pasta in salted water, one minute short.

  4. 4

    Toss pasta and sauce with a ladle of cooking water. Basil off the heat.

  5. 5

    Parmesan at the table, not in the pot.

Cook's notes

The pasta water should be salted like the sea. Keep a cup back for the sauce.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

Rate this dish

4 from 1

Ratings are part of Savor+.

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