This traditional dish hailing from Sicily makes use of the island’s most popular ingredients, and will bring that Italian simplicity and umami flavor to your table. The juices from fresh tomatoes allow the pasta to soak up tangy, earthy flavor, and pairing tomatoes with basil and Pecorino brings out the unique tastes of each ingredient. Relying on a little extra virgin olive oil means less fat and cholesterol, making this a healthy dish, packed with veggies and satisfying to boot!
Yields: 5 servings | Serving Size: 1-3/4 cup | Calories: 479 | Total Fat: 12 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 15 mg | Sodium: 153 mg | Carbohydrates: 79 g | Dietary Fiber: 9 g | Sugars: 12 g | Protein: 16 g | SmartPoints: 15
- 1 clove garlic
- 1 pound plum or vine-ripened tomatoes
- 2 tablespoons extra virgin olive oil
- 1 chili
- 2 stalks fresh parsley
- 6 fresh basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 14 ounces whole grain spaghetti or linguine
- 1/4 cup Pecorino cheese, grated (optional)
- Cut the tomatoes in half, squeezing out some of the liquid and the seeds. Mince.
- Mince the parsley, basil, garlic and chili. You can also put them all in an electric chopper.
- In a bowl, mix all the ingredients together except the Pecorino cheese. Mix well.
- Leave the mixture at room temperature for one hour.
- Meanwhile, cook the pasta. Over high heat, bring a pot of water to a boil.
- When it boils, add some salt then cook the pasta according to the number of minutes indicated in the package. Drain.
- Mix the sauce with the cooked pasta. Add extra virgin olive oil if still needed.
- Sprinkle the Pecorino if using.