TLC Cooking "Fire-Roasted Tomatoes with Gemelli Pasta"

Fire-Roasted Tomatoes with Gemelli Pasta

by the Editors of Publications International, Ltd.

Browse the recipe Fire-Roasted Tomatoes with Gemelli Pasta

Fire-Roasted Tomatoes with Gemelli Pasta

YIELD Makes 4 (1-1/2-cup) servings
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INGREDIENTS

4	pounds plum tomatoes
12	ounces uncooked gemelli, penne, or fusilli pasta
1	shallot, sliced
1/2	to 1 jalapeño pepper,* seeded and coarsely chopped
1	clove garlic, sliced
20	large fresh basil leaves
1	tablespoon olive oil
3/4	teaspoon salt
1/8	teaspoon black pepper
2	ounces reduced-fat goat cheese or 1/4 cup reduced-fat ricotta cheese

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Prepare barbecue grill for direct cooking.
Cut tomatoes in half lengthwise; remove seeds. Grill tomatoes, skin-side down, over hot coals about 5 minutes or until skin is blackened and tomatoes are very tender. When tomatoes are cool enough to handle, remove skins.
Meanwhile, cook pasta according to package directions, omitting salt. Drain; set aside.
Combine shallot, jalapeño pepper and garlic in food processor; process until finely chopped. Add tomatoes, basil, oil, salt and black pepper; process until well blended. Return pasta to saucepan; pour sauce over pasta. Cook 1 minute, stirring frequently.
Remove from heat; stir in cheese. Serve immediately.

Note

Tomatoes can be broiled rather than grilled. Preheat broiler; prepare tomatoes as directed in step 2. Place tomatoes, cut side down, on broiler pan. Broil tomatoes 5 minutes or until skin is blackened and tomatoes are very tender.

This recipe appears in: Pasta

NUTRITIONAL INFORMATION:

Fiber	6 g
Carbohydrate	75 g
Cholesterol	3 mg
Saturated Fat	2 g
Total Fat	7 g
Calories from Fat	15 %
Calories	417
Protein	14 g
Sodium	526 mg

DIETARY EXCHANGE:

Fat	1-1/2
Vegetable	3
Starch	4