Make the most of the summer tomatoes with this easy fresh tomato pasta. It is great as a main or side dish without meat that is ready in a few minutes and has no meat with favorite protein.
Fresh tomato pasta
If you have a juicy summer tomato, this fresh tomato pasta is a perfect way to use. It is light and full of flavor. It is made of ripe tomatoes that are soaked in garlic, olive oil, and colorbrian chili paste, then hot pasta, ricotta, and permes provide simple and summer dishes. Pasta’s heat melted the cheese gently and makes the whole dish like cream without the need for a separate source. And thanks to the high protein pasta, it is a satisfactory and balanced meal with a small number of ingredients without a blender, oven, and no fuss. It is a vegetarian owner, a side dish with your favorite protein, and the chicken, shrimp or salmon are all delicious.
Why I like this fresh tomato sauce
I was inspired by the summer tomato salad to create a fresh and pickled tomato sauce. Their juice combines with olive oil and garlic to create a fresh, rich and flavored coke sauce.
- Fresh tomatoes make sauce. Money rating pulls out juice and focuses the taste that does not need dishes.
- Hot pasta works. Ricotta and Pamasan are light and rusted with cream -like coating.
- High protein pasta = Maintain more power. I like to absorb all that extinction line using Rotini or Penne.
- Fast and summer friendly. Boil quickly and you are over. It is perfect on hot days when you don’t want to be trapped in the stove.
- Dietary limit: Weight Watcher -friendly, vegetarian, gluten -free (when using GF pasta), high protein, Mediterranean and anti -inflammatory
The necessary ingredients
The ingredients of this Italian fresh tomato pasta recipe are as follows. See the recipe card below for accurate measurements.
- tomato : You don’t have to take off the tomato! Gabo or beef tomatoes are very well cooked (although not dull), but dice.
- garlic: Make the garlic cloves on the micro line to make the garlic cloves finely torn and mix smoothly with the sauce.
- olive oil fullness
- Calabrian Chili Past Spicy seasonings made of chopped Calabrian Pepper and olive oil. This pepper grows in Calabria Southern Italy.
- salt In tomatoes and seasons, moisture is drawn to the sauce.
- pasta: Using high protein short pasta such as Rotini or Penne Charge the plate more. My movement is Barilla Protein+.
- cheese: Grated Parmesan and Part-Skim Ricotta throw hot things Pasta until it melts and cream.
- Fresh basil Sweet taste with a lot of pepper that adds depth
How to make fresh tomato pasta
Wearing tomatoes in olive oil, garlic and chili do not need to cook the pasta sauce while injecting it slowly. See the recipe card below for a printable direction.
- Soak tomatoes: Add tomatoes and four ingredients and sit at room temperature for 30 minutes to 3 hours. I picked up mine for an hour, but I do something convenient.
- Cook pasta Add to tomatoes according to the package instructions.
- Create cream sauce: Stir Ricotta and Phamasan, sprinkle basil and decorate them with more peremasan.
Tip and deformation
- Use the most exciting tomato you can find. Gabo, beef steaks, or tomatoes with high -quality vine are best.
- Adjust the spices. Is it hot? Add more Calabrian chili paste or pieces of red pepper. Or omit it to keep it in a light state.
- Make you cream. Add more Ricotta or finish with a whirlpool of Burrata.
- In large quantities. Throw grilled chicken for extra protein.
- Go to Gluten Free Using your favorite gluten free pasta.
- There is no vegan and dairy products. Skid the two cheese for the pickled tomato pasta, not the cream.
save
- cold storage The food left in a sealed container is up to 4 days.
- Re -heating method: Leave the microwave oven until the pasta is left at room temperature for 30 minutes or warm.
More tomato sauce recipes will like it.
Check this to see more dinner ideas using tomatoes. 5 delicious tomato sauce recipes To inspire the next meal!
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Product: 6 Serving
Serving size: 1 cup
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Put chopped tomatoes, garlic, olive oil, color Brian chili paste and salt 1/ teaspoon in a mixing bowl. Cover and sit at room temperature for at least 3 hours for at least 30 minutes.
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When tomatoes are picked up, boil a pot of salt. Add pasta and cook according to the package direction of AL DENTE. Drain the pasta well and move it to the bowl with tomatoes.
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Put Ricotta and Phamasan in a bowl and throw it until it becomes cream. Mix basil and throw.
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If you want, decorate it with extra peremasan cheese.
Last stage:
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- I made the tomato mounted for an hour.
clothing material: 1 cup,,, Calories: 210 Kcal,,, carbohydrate : 30 G,,, protein: 10 G,,, province: 7 G,,, Saturated fat: 2 G,,, Cholesterol: 6 Mg,,, sodium: 54 Mg,,, fiber: 3.5 G,,, sugar: 4 G
