Italian · Dinner
Tomato and Cheese Noodles
Short pasta tossed in a quick garlic and tomato sauce with butter and two melting cheeses for a glossy, savory coating. Fresh basil and black pepper brighten this Italian meatless dish, served hot straight from the pan as a simple, comforting plate.
$3
8 minsPrep
18 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
545Calories
21.1gProtein
20.5gFat
67.2gCarbs
5.9gSugar
4.4gFiber
889mgSodium
49mgChol
9.7gSat Fat
571mgPotassium
389mgCalcium
2.7mgIron
0.8mcgVitamin B12
8mgVitamin C
vegetarian
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Slice the garlic thinly. Tear the mozzarella into small pieces and grate the parmesan finely, setting both near the stove.
2
Boil
Bring salted water to a rolling boil over high heat and cook the pasta 9–10 minutes until just tender with a slight bite.
3
Sauté
Warm the olive oil in a skillet over medium heat, add the garlic and oregano, and stir 1–2 minutes until pale gold and fragrant.
4
Finish
Drain the pasta, reserving a splash of cooking water. Tip into the skillet with butter and mozzarella, tossing over low heat 1 minute until the mozzarella begins to melt, then fold in the tomato sauce and reserved water until the sauce coats the pasta evenly. Remove from heat, fold in half the parmesan, and transfer to a plate. Scatter the remaining parmesan and torn basil over top and serve hot.
5
Plate
Transfer to a plate, scatter the remaining parmesan and torn basil over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.6 oz188g short pasta, dry (such as penne or fusilli)
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp butter
- 3 oz86g mozzarella
- 0.8 oz22g parmesan
- 66 fresh basil leaves
- a pinch of salt
- a pinch of black pepper
- a pinch of dried oregano
