Just the smallest amount of sugar softens the acidity in the flash-cooked fresh tomato sauce. The garlic-basil toast is a healthier take on traditional fat-saturated garlic bread.
linguine in fresh tomato sauce with garlic-basil toast
start to finish: 20 minutes
makes: 4 servings
- 10 ounces dried linguini
- 3 tablespoons olive oil
- 6 cloves garlic, minced, or 1 tablespoon bottled minced garlic
- 2 English muffins, split
- ¾ cup fresh basil, chopped
- 2 cups cherry or grape tomatoes, halved
- ½ cup chicken broth or pasta water
- 1 teaspoon sugar
- Salt
- Freshly ground black pepper
- ½ cup halved, pitted Kalamata olives (optional)
- Grated Parmesan cheese and/or fresh basil (optional)
1 Preheat broiler. Cook pasta according to package directions. Drain; set aside.
2 Meanwhile, for garlic-basil toasts, in a medium bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil 3 to 4 inches from heat for 2 to 3 minutes or until golden. Sprinkle 1 tablespoon of the chopped basil over muffins; set aside.
3 In a large saucepan heat the remaining 2 tablespoons oil over medium-high heat. Add tomatoes, the remaining basil, and the remaining garlic; cook for 2 minutes. Add broth and sugar; cook for 3 to 4 minutes or until tomatoes soften. Season with salt and pepper. Stir in pasta and, if desired, olives; heat through.
4 Serve garlic-basil toasts with pasta. If desired, top pasta with Parmesan cheese and additional fresh basil.
nutrition facts per serving: 450 cal., 12 g total fat (2 g sat. fat), 1 mg chol., 403 mg sodium, 72 g carb., 3 g fiber, 12 g pro.