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Smashed Tomatoes over Penne

These three ingredients are as good as Mother Nature gets for a delicious sauce over al dente pasta.  No sugar highs here, just delicious taste and slowly-released glucose.

Servings: 4
Yields: 2 cups sauce; 4 cups pasta


1 dry pint (16 oz.) grape tomatoes
4 tablespoons extra virgin olive oil, divided
2 large cloves garlic, minced
4 tsp Kosher salt
8 ounces (uncooked) penne or other short pasta


  1. Wash and pat dry the tomatoes, cut them in half lengthwise and set aside.
  2. In a medium-sized pan, heat 2 tablespoons of the olive oil over a medium-low flame for 1 minute.  Add the garlic and tomatoes.  Stir thoroughly.  Cover and simmer for 10 minutes, stirring occasionally.
  3. Remove the pan from the heat and, with the back of a wooden spoon or a fork, lightly smash the tomatoes.
  4. In the meantime, Add the salt to 3 quarts of water.  Cook the pasta according to box instructions. Do not overcook.
  5. Drain the pasta and add it to the pan with the reserved tomatoes.  Drizzle the remaining olive oil over the pasta mixture. Stir thoroughly.

Serve immediately. Fresh basil and grated romano cheese may be added optionally.

Nutrition Facts

Calories 346

Total Fat 15 g

Saturated Fat 2 g

Cholesterol 0 mg

Dietary Fiber 3 g

Protein 8 g

Glycemic Index Low