Linguine With Tomatoes And Tofu Food

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TOMATO TOFU BASIL PASTA



Tomato Tofu Basil Pasta image

Healthy, easy, and light, this pasta is a great summer evening treat!

Provided by KatieDB

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 8

4 cups whole wheat penne pasta
¼ cup olive oil
2 cloves garlic, crushed
1 cup extra-firm tofu cubes
3 cups grape tomatoes, halved
½ cup grated Parmigiano-Reggiano cheese
¼ cup chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
  • Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
  • Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
  • Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
  • Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

Nutrition Facts : Calories 699.1 calories, Carbohydrate 114.9 g, Cholesterol 5.9 mg, Fat 16.6 g, Fiber 6.1 g, Protein 26.8 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 5.3 g

LINGUINE WITH TOMATOES AND TOFU



Linguine With Tomatoes And Tofu image

Provided by Florence Fabricant

Categories     dinner, easy, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

12 ounces linguine
Salt
3 to 4 medium-large ripe tomatoes, about 2 pounds
3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced very thin
2 tablespoons drained capers
8 ounces firm tofu, in 1/2-inch dice
1 teaspoon hot red pepper flakes, or to taste
1/4 cup finely slivered fresh basil leaves

Steps:

  • Bring a large pot of water to a boil for the linguine. Toss in a teaspoon of salt.
  • While water is coming to a boil, core tomatoes, cut in eighths and pulse in a food processor until finely chopped. Transfer the chopped tomatoes to a colander suspended over a bowl so excess liquid can drain.
  • When the water is boiling, add the linguine and stir.
  • Heat two tablespoons of the oil in a saucepan, add the garlic and cook over medium-low heat until lightly browned. Remove from the heat and put in a large bowl. Stir in the drained tomatoes and capers and fold in the tofu. Season to taste with salt and hot red pepper flakes. The seasonings should be fairly assertive so they will not fade once the pasta is mixed in. Set aside.
  • When the linguine has cooked about seven minutes and is al dente, drain it in a colander, toss it with the remaining tablespoon of oil and add it to the bowl with the tomatoes. Add the basil and fold all the ingredients together. Check seasonings and serve while still warm.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 5 grams

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