Penne with Cherry Tomatoes
Salting the tomatoes beforehand lends this pasta a rich flavor that has less salt than if you add it at the table.
Ingredients
- 1 lb cherry tomatoes
- 2 Tbs olive oil
- 1 tsp salt
- 8 oz whole wheat penne pasta
- 2 Tbs pesto (optional)
- Salt and freshly ground black pepper
Directions
- Cut the tomatoes into halves and put them in a glass or stainless steel bowl. Add the olive oil and 1 teaspoon of salt. Toss, cover, and leave at room temperature for several hours or overnight, tossing once or twice.
- When you’re ready to eat, gently stir the pesto into the tomatoes, which will be juicy.
- Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions. Drain and return the hot pasta to the pan along with the tomato-pesto mixture and all the juice; toss.
- Season with freshly ground pepper and serve hot, at room temperature, or cold.
Nutrition Facts
Calories 332
Calories from Fat 107 (32%)
(19%)Total Fat 12g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(1%)Cholesterol 2mg
(27%)Sodium 642mg
(13%)Potassium 467mg
Total Carbohydrate 47g
(25%)Dietary Fiber 6g
Sugars 2g
Sugar Alcohols 0g
(18%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.