Fire-Roasted Tomatoes with Gemelli Pasta
the Editors of Publications International, Ltd.
Fire-Roasted Tomatoes with Gemelli Pasta
Yield
Makes 4 (1-1/2-cup) servings
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.
Nutritional Information
| Calories | 417 |
| Calories from Fat | 15 % |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Cholesterol | 3 mg |
| Carbohydrate | 75 g |
| Fiber | 6 g |
| Protein | 14 g |
| Sodium | 526 mg |
Dietary Exchange
| Starch | 4 |
| Vegetable | 3 |
| Fat | 1-1/2 |
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