SPAGHETTINI WITH RED AND GOLD CHERRY TOMATOES
Serves 4 to 6.
• 3/4 lb. small red cherry tomatoes such as Sweet 100, halved
• 3/4 lb. small golden cherry tomatoes such as Sungold, halved
• 3 large shallots, minced
• 1/4 c. extra-virgin olive oil
• Scant 1/4 tsp. hot red pepper flakes
• Salt and freshly ground black pepper
• 1/2 c. loosely packed fresh basil leaves
• 1 lb. dried spaghettini
Directions
In a large sauté pan, combine tomatoes, shallots, olive oil, hot-pepper flakes, and salt and black pepper to taste. Bring to a simmer over moderate heat and simmer until tomatoes render their juices, about 5 minutes. Remove from heat before the tomatoes completely collapse and lose their shape.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Just before pasta is done, reheat sauce gently. Stack the basil leaves a few at a time and slice them into fine ribbons; add to sauce. Taste and adjust seasoning. Drain pasta and return it to pot. Add contents of skillet and toss well. Serve on warm plates.
Nutrition information per serving:
Calories446Fat11 gSodium310 mg
Carbohydrates72 gSaturated fat2 gCalcium37 mg
Protein14 gCholesterol0 mgDietary fiber5 g
Diabetic exchanges per serving: 2 vegetable, 4 bread/starch, 2 fat.
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