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🍝 Pasta with Fresh Tomatoes and Basil

366 kcal · 30 min · 4 servings

Ingredients

• 300 g whole wheat linguine
• salt
• 250 g cherry tomatoes
• 2 garlic cloves
• 20 g basil (1 bunch)
• 30 g pine nuts (2 tbsp)
• 2 tbsp olive oil
• 2 tsp chili flakes
• pepper
• 20 g pecorino (1 piece)

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Add the pasta to the boiling water and cook until al dente.
3. 3. Wash the tomatoes thoroughly under running water.
4. 4. Cut the washed tomatoes in half.
5. 5. Peel the garlic cloves and chop them finely.
6. 6. Wash the basil and shake off excess water.
7. 7. Pluck the basil leaves from the stems.
8. 8. Tear the basil leaves into small pieces.
9. 9. Place the pine nuts in a dry pan.
10. 10. Toast the pine nuts on the stove until fragrant.
11. 11. Remove the toasted pine nuts from the pan.
12. 12. Set the pine nuts aside to cool.
13. 13. Add olive oil to the same pan.
14. 14. Heat the olive oil in the pan.
15. 15. Add the chopped garlic to the hot pan.
16. 16. Add the chili flakes to the pan.
17. 17. Sauté the garlic and chili flakes over medium heat.
18. 18. Cook the garlic and chili flakes for two to three minutes.
19. 19. Add the halved tomatoes to the pan.
20. 20. Sauté the tomatoes briefly with the garlic.
21. 21. Remove the pan from the heat.
22. 22. Drain the cooking water from the pasta.
23. 23. Reserve two to three tablespoons of the pasta water.
24. 24. Add the drained pasta to the pan with the tomato sauce.
25. 25. Add the toasted pine nuts to the pasta.
26. 26. Add the chopped basil leaves to the pasta.
27. 27. Mix all ingredients well together.
28. 28. Stir the reserved pasta water into the pasta.
29. 29. Season the pasta with salt to taste.
30. 30. Season the pasta with pepper to taste.
31. 31. Divide the pasta among four plates.
32. 32. Grate Pecorino cheese over the finished dishes.

Nutrition per serving

• kcal: 366
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 49 g