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Under 30 Minutes

Under 30 Minutes

Pasta with Fresh Tomatoes and Pine Nuts

  • prep: 5 mins
    total time: 15 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 2 medium tomatoes, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 8 ounces angel-hair pasta
  • 2 tablespoons pine nuts, toasted if desired

Directions

  1. Step 1

    Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.

  2. Step 2

    Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Source
Everyday Food, July/August 2008

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Reviews (10)

  • 7 Mar, 2013

    I used to be able to print these recipes, what happened? Am I missing something?

  • 17 Sep, 2010

    Dont drain the pasta. Transfer it to the bowl using a pasta fork. It's better to have a little pasta water in the dish because it helps to make it's own "sauce". If the pasta seems dry, stir in a couple of Tbls of pasta water. Pasta water is salted and has the flavor of the pasta cooked in it. I do this with every pasta dish and it always works. Be sure to start with just a little water. You can always add more.

  • 4 Aug, 2009

    Add a little grilled chicken and you have yourself a meal!

  • 4 Aug, 2009

    pasta was not meant to be eaten as a main course but as a small first course.

  • 4 Aug, 2009

    Pasta wasnt intended to be eaten as a main course but as a small first course

  • 16 Feb, 2009

    I make something very similar to this, except I use cherry or grape tomatoes that I crush by hand (with clean hands), and fresh shredded basil instead of pine nuts. I also add a splash of balsamic vinegar to each plated serving.

  • 14 Aug, 2008

    Delicious with whole wheat pasta and Italian seasoning

  • 14 Aug, 2008

    I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.

  • 14 Aug, 2008

    I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.

  • 14 Aug, 2008

    I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.