Our pasta dish can be as simple as the one presented here, or modified by adding diced avocado, chopped red onion, sliced black olives and chopped roasted peppers. Since pasta is not the best source of protein, this dish should be joined by a first-course that includes legumes, such as the Chickpea-Stuffed Mushrooms (p. 35, August 1998).
- 10 cloves garlic
- 3/4 lb. ripe plum tomatoes
- 1/3 cup chopped fresh basil
- 1 Tbs. capers
- 1 Tbs. extra virgin olive oil
- 1 Tbs. balsamic vinegar
- 1/2 lb. rice pasta or whole-wheat pasta
Place unpeeled garlic cloves in small baking dish and roast until soft and lightly colored, 15 to 20 minutes. Remove each clove as it is done. When cool enough to handle, peel and smash gently with flat side of knife.
Dice tomatoes and place in large bowl, retaining juices. You should have about 2 cups of tomatoes. Add roasted garlic, basil, capers, oil and vinegar. Let stand at least 20 minutes to allow flavors to blend.
Bring a large pot of water to a boil. When water boils, add pasta and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain well and add to tomato mixture. Toss to mix and coat. Serve warm or at room temperature.
- Calories: 238
- Carbohydrate Content: 45 g
- Fat Content: 4 g
- Fiber Content: 7 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 150 mg