Double-Tomato Pasta

Double-Tomato Pasta


  • 2 teaspoons olive oil
  • 1 cup sliced red onion
  • 2 pounds seeded plum tomatoes, coarsely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 8 ounces farfalle (bow-tie pasta)
  • 1/3 cup sun-dried tomatoes, packed without oil, sliced
  • 1 cup grated fresh Parmesan cheese (about 4 ounces), divided
  • 1/2 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley


Heat oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes, stirring frequently. Add plum tomatoes, salt, black pepper, and red pepper. Reduce heat and simmer 8 minutes, stirring occasionally.

Cook pasta according to package directions, omitting salt and fat. Drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water. Let stand 10 minutes; drain. Combine pasta and sun-dried tomatoes.

Combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese, olives, and parsley. Divide pasta evenly among 4 bowls; garnish each with 2 tablespoons Parmesan.

  • Yield: serves 4 (serving size: 1 3/4 cup pasta and 2 tablespoons cheese)

Nutritional Information

Calories per serving: 475
Caloriesfromfat per serving: 29%
Fat per serving: 15g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 2g
Protein per serving: 21g
Carbohydrate per serving: 65g
Fiber per serving: 6g
Cholesterol per serving: 19mg
Iron per serving: 4mg
Sodium per serving: 966mg
Calcium per serving: 381mg

This Recipe Is