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- BRING a large pot of water to a boil. Cut a small, shallow X on the bottom of each tomato. Place tomatoes in boiling water for 15 seconds, then remove to cutting board. When cool enough to handle, peel the scored end with a knife. Then halve lengthwise and remove seeds. Chop tomatoes, reserving juice from the cutting board. HEAT 3 tablespoons oil in large saucepan over medium-high heat; add garlic and crushed red pepper. Cook, stirring frequently, for 30 seconds. Add tomatoes and juice; cook, stirring occasionally, for 10 minutes or until tomatoes lose their juice. Season with salt. While sauce is cooking, prepare pasta. PREPARE pasta according to package directions. STIR basil into tomato sauce; cook for 1 minute. Add pasta and remaining tablespoon oil to tomato mixture; toss well to coat. Top with cheese and extra basil, if desired. Cook’s Tip: 2 cans whole tomatoes with juice (28 ounces each) can be used in place of plum tomatoes. Smash the whole tomatoes then add to the skillet.
|Calories90Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hank Hill 6 days ago
Not enough salt. Or pepper. Or garlic. Fifteen seconds wasn’t enough to make peeling easy. Use about half that amount of oil. Mouth fee was oily. The chicken tortellini is only okay, I’d say get a normal cheese one and add your own protein if you really need one. Three stars because it has potential.
Kimm 4 months ago
This turned out delicious! My husband ate every bite! It was pretty easy to make, too. I will for sure make this recipe again.
Kelly U. 7 months ago
Very good! Easy to make. I added spinach to the sauce to add some veggies to the meal.