Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Campanelle with No-Cook Yellow Tomato Sauce
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 29 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 22 milligrams
- Sodium
- 1170 milligrams
- Carbohydrates
- 71 grams
- Dietary Fiber
- 6 grams
- Sugar
- 3 grams
- Protein
- 21 grams
Campanelle's ruffled shape and deep curves are perfect for catching every bit of this fresh summer sauce. Chopped yellow tomatoes and squash are simply tossed together and left to mingle while the pasta cooks, creating a light no-cook sauce in less than 30 minutes. Tangy goat cheese melts into the hot pasta for creaminess, while pickled cherry peppers add a welcome kick that balances the sweetness of the tomatoes. It's the kind of easy warm-weather pasta you'll want on repeat all season long.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 29 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 22 milligrams
- Sodium
- 1170 milligrams
- Carbohydrates
- 71 grams
- Dietary Fiber
- 6 grams
- Sugar
- 3 grams
- Protein
- 21 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Combine the tomatoes and squash in a large shallow serving bowl. Add the garlic and pickled cherry peppers and brine and season with 1 teaspoon salt. Drizzle with the olive oil and toss. Sprinkle the goat cheese on top. Set aside while you cook the pasta.
- Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain the pasta and immediately add to the bowl with the tomato mixture. Add 1/4 cup of the reserved cooking water and toss to melt the goat cheese into the sauce. Add the Parmesan, basil and chives and toss again, adding more pasta water to loosen as needed; season to taste. Divide among bowls and top with more Parmesan.
