In a Saucepan
Fresh Tomato–Red Onion Sauce with Penne
1 tablespoon olive oil
1 small red onion, finely chopped
1 garlic clove, minced
1¼ pounds cherry tomatoes
½ teaspoon salt
¼ teaspoon black pepper
½ pound whole wheat penne
4 tablespoons grated Parmesan cheese
6 fresh basil leaves, thinly sliced
1 Heat oil in large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes, salt, and pepper; cook, stirring occasionally, until tomatoes are collapsed and sauce is slightly thickened, about 10 minutes. Transfer sauce to medium bowl; keep warm. Wash out pot.
2 Cook penne in same pot according to package directions, omitting salt if desired. Drain and return to pot.
3 Add sauce, 2 tablespoons of Parmesan, and the basil to pasta; toss to combine well. Serve sprinkled with remaining 2 tablespoons cheese.
PER SERVING (1 cup): 314 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 390 mg Sod, 54 g Carb, 9 g Sugar, 8 g Fib, 11 g Prot, 108 mg Calc.
HEALTHY EXTRA
Serve this dish with a side of microwave-cooked broccoli rabe or broccoli drizzled with lemon juice just before serving.