Almost as easy as heating up a jar of sauce- and lower in sodium, preservatives and chock full of of vitamins and minerals! * (adapted from Giada de Laurentis- Giada at Home- Food Network)Get local tomatoes & basil if you can!
1 pint cherry or grape tomatoes (any color)
1 cup fresh basil
1/2 cup black olives (pitted)
1/2 cup cornmeal or breadcrumbs
1/2 cup parmesan cheese- grated
1 pound WW penne rigate pasta (with the ridges)
olive oil
In a small baking dish- I tossed the tomatoes (chopped in half), the olives (also chopped), and some salt, freshly ground pepper and olive oil. I put the cornmeal over the top and drizzled it with olive oil. I baked this at 350 for about 30 minutes- until bubbly and browned. I cooked the pasta and tossed it with the parmesan and some olive oil, salt and pepper. Then I tossed everything together with ribbons of the basil. If you are a garlic lover- I think adding some freshly chopped garlic to the tomato mixture would be great!
My kids and a friend ate this right up! The all started by saying - "I don't like tomatoes" - which always strikes me as funny when they gobble up jars of tomato sauce and ketchup handily! They followed our family rule of "Try something new everyday" and they seemed to really like it.
My husband and I loved it. Fresh tasting, easy, and flavorful. Something different from the jar of sauce night at our house!
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