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To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.
My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 194 | ||
Calories from Fat: 36 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 47.8mg | 15 % | |
Sodium 53.1mg | 2 % | |
Potassium 110.7mg | 3 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 32.3g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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