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Summer Tomato Pasta

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 6 people
    Serves
  • 448 per 1 serving
    Calories

Ingredients

  • 1 pound uncooked fettuccine pasta
  • 2 tablespoons olive oil
  • 4 tablespoons garlic, minced
  • 4 cups small cherry tomatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup Pacific Foods™ Organic Free Range Chicken Broth
  • 1 1/2 cups Parmesan cheese, grated
  • 1/2 cup fresh basil leaves, roughly chopped

Instructions

  • Step 1

    Bring a large pot of salted water to a boil. Boil fettuccine pasta until just al dente. Before draining pasta, reserve 1/2 cup pasta water. Drain pasta and set aside. 

  • Step 2

    While pasta cooks, heat olive oil over medium heat in a large and deep skillet. Add garlic and saute for 3 minutes, until lightly golden. Stir in cherry tomatoes, black pepper, sea salt, and red pepper flakes. Saute for 5 to 7 minutes, or until tomatoes begin to burst. 

  • Step 3

    Stir in broth and reduce heat to a simmer. Cook tomato mixture for 5 minutes, or until tomatoes begin to break down and form a sauce. Stir in the reserved pasta water. Add cooked pasta to the tomato mixture and stir to combine. Sprinkle with Parmesan cheese. Serve the pasta with additional Parmesan cheese and the fresh basil. Enjoy!

Calories 448
Total Fat 12 g
Sat. Fat 4.9 g
Trans Fat 0 g
Cholesterol 17 mg
Sodium 574 mg
Total Carb 63 g
Dietary Fiber 3 g
Sugar 4 g
Protein 20 g
Vitamin D 1 %DV
Calcium 26 %DV
Iron 18 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.