TASTE
Delicious pasta, ready in minutes
- 12 ounces dried penne pasta, preferably whole-wheat (may substitute thin spaghetti)
- 3 tablespoons olive oil
- 3 medium cloves garlic
- 8 Roma tomatoes
- 8 large basil leaves
- 1 1/2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- Salt
- Freshly ground black pepper
| • Breakfasts of champions |
Greg Fontenot of Woodlands, Texas, has a winning streak going. Besides being chosen as a Top Tomato 2009 finalist for this recipe, the 48-year-old scientist has an impressive track record of competitive cooking conquests over the past eight years, including his pending status to appear on Food Network's "Ultimate Recipe Showdown." The gingerbread and banana napoleon recipe he submitted for that one sounds first-rate.
This is a dish that had Dinner in Minutes written all over it. Fontenot loves using Roma tomatoes because he grows them and always can find them in the store, "and they're cheap," he says. A touch of balsamic vinegar, honey and mustard combines with cooked-down tomatoes and garlic to form a quick and slightly sweet, clingy sauce. If time is not an issue, he suggests blanching, then peeling the tomatoes. But no big deal.
Serve with a green salad.
PENNE AND TOMATO WITH HONEY MUSTARD SAUCE
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to package directions.
Heat the oil in a large saute pan or skillet over medium-high heat.
Meanwhile, mince the garlic and cut the tomatoes into 1/2-inch pieces; seed the tomatoes if desired. Roll the basil leaves tightly, then cut into very thin strips (chiffonade).
Add the garlic and cook for 1 minute, stirring to make sure it does not burn, then add the tomatoes and their juices. Cook, stirring often, for 5 to 7 minutes, until their liquid has almost evaporated.
Add the vinegar, honey and mustard; cook, stirring, for 2 minutes. Season lightly with salt and pepper.
Drain the pasta, then add to saute pan or skillet. Toss well to combine, coating the pasta evenly. Remove from the heat and scatter the basil on top. Divide among individual wide, shallow bowls and serve immediately.
Makes 4 servings.
• Per serving (using whole-wheat penne): 477 calories, 12 g protein, 80 g carbohydrates, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 251 mg sodium, 9 g dietary fiber, 14 g sugar
