Posted on: Wednesday, October 20, 2004
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LIGHT & LOCAL
Waste not: Those cherry tomatoes add zing to penne pasta
By Carol Devenot
Sometimes I get carried away and buy too many cherry tomatoes in those big cartons at Costco. Here's a great way of using these little morsels. They add a tart and flavorful twist to penne pasta.
For those of you counting carbohydrates, use whole-wheat pasta or a vegetable-based pasta, available at health-food stores, low-carb stores and some larger groceries.
Be sure to salt the pasta water; this not only flavors the pasta (making it less likely you'll add salt at the table) but helps to raise the water's boiling point, causing it cook a bit faster. If you are on a severely sodium-restricted diet, however, skip the salt.
For a Thai flavor, leave out the Parmesan cheese and use Thai basil and crushed red pepper in place of the Italian seasonings. This dish is so quick and easy — only 25 minutes — and can be either a main dish or filling side dish. Wok on!
Cherry Tomatoes and Penne Pasta
Bring a large pot of water to a boil. Cook the penne according the instructions on the package, approximately 10 to 13 minutes. Drain in colander.
In a wok or skillet, heat the oil over medium heat. Stir-fry the garlic until golden, about 1 minute. Add the cherry tomatoes, Italian seasoning, salt and pepper. Lower the heat and cook the tomatoes for 3 minutes. Toss in the penne, olives, parsley and Parmesan cheese. Serve immediately.
Serves 6.
• Per serving: 321 calories, 14 g protein, 4 g fat, 62 g carbohydrates, 7 g dietary fiber, 240 mg sodium. Want a local recipe lightened up? Write Light & Local, Taste Section, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot, who was raised in Kaimuki, is a teacher, recipe consultant and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
I like to prepare this dish in a wok because it cooks evenly and you don't have to worry about spillovers while tossing the pasta. You don't need a great deal of oil because the garlic and cherry tomatoes add moisture to the mixture. The olives, parsley and Parmesan cheese gives it that distinctive Italian flavor.
