Pasta With Fresh Tomato Sauce

Ingredients

• Salt
• 3 tablespoons butter or olive oil
• 1 ½ to 2 pounds tomatoes, cored and roughly chopped
• 1 pound linguine, spaghetti or other long pasta
• ½ cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    604 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 92 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 21 grams protein; 9 milligrams cholesterol; 792 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Bring a large pot of water to a boil, and salt it. Place the butter or oil in an 8- or 10-inch skillet, and turn heat to medium. When butter melts or oil is hot, add tomatoes and turn heat to high.
2. Cook, stirring occasionally, until tomatoes begin to juice up, then turn the heat to low and keep warm, stirring occasionally, while you cook pasta.
3. Cook pasta until it is tender but firm. Drain, and toss with tomatoes and cheese. Season with salt and pepper, toss again and serve immediately.