I made this after I saw something similar in Bethenny Frankel’s Naturally Thin (I love trying new recipes!).  We had it with the stuffed portobellos that I posted about yesterday.

Pasta with Tomato & Parmesan

Ingredients (serves 2)

• 3/4 cup whole wheat pasta (I used fusilli)
• 4 medium/small on the vine tomatoes (roughly chopped)
• 2 teaspoons olive oil
• 2 cloves of garlic (smashed and chopped up)
• salt and pepper
• some oregano or basil
• 3 tablespoons grated parmesan + more for topping
• 10-15 crushed and toasted pistachios

Directions

1. Cook the pasta normally.  
2. While the pasta is cooking, saute the garlic in the oil over medium-high heat.  When it starts getting crispy, add the tomatoes, salt & pepper, and the oregano/basil (if it’s dried; if it’s fresh then you can add it at the end).  Reduce heat to medium-low and simmer everything ’til the pasta is done.
3. Drain the pasta (save a little bit of the water) and add the pasta to the pan.  Thicken the sauce with a few tablespoons of the leftover pasta water.
4. Stir in the parmesan, nuts, and basil/oregano (if fresh).  Top with more parm.

This was really fantastic.  The portion size of pasta is pretty low, so if you’re serving a hungry guy, you might want to use more.  For us it worked out perfectly – Bobby had about 2/3rds of the dish and I had the rest (Bobby would have eaten more if there had been any left though).  Bethenny’s recipe originally called for just 1/2 cup of pasta (for 2 people!), but that would not be enough.

Try it!  What’s your favorite way to make pasta?  I usually hate pasta, but I really liked this…

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