Whole Wheat Pasta with Cherry Tomatoes, Basil & Capers

Fast, bright, weeknight pasta: burst cherry tomatoes with orange zest and juice, garlic, basil, and briny capers (or olives). Finish with pecorino or parmesan.

Ingredients

• 16 oz whole wheat pasta (spaghetti or similar)
• 2 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 large orange — zest + juice
• 6 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 16 oz cherry tomatoes
• 2 Tbsp capers, drained (or 1/2 cup chopped olives)
• 1 bunch fresh basil, torn
• To finish: Pecorino Romano or Parmesan, finely grated
• Kosher salt & black pepper

Oil amount added for clarity; original page called for EVOO in the method without a measure.

Method

1. Boil & par-cook: Salt the water; cook pasta 1 minute shy of package time. Reserve 1 cup pasta water, then drain.
2. Sauce base: Heat oil in a wide skillet until shimmering. Soften onion (~4 min), then add orange zest, oregano, and red pepper flakes.
3. Garlic & tomatoes: Stir in garlic just until fragrant (~30 sec). Add the orange juice and cherry tomatoes. Cover 4–6 min until tomatoes wrinkle and many burst.
4. Crush & capers: Uncover; crush remaining tomatoes to make a sauce. Stir in capers (or olives).
5. Toss pasta: Add pasta and some reserved water. Toss over medium to medium-low until saucy and glossy; season with salt and pepper.
6. Finish: Off heat, fold in basil. Top with pecorino or parmesan at the table.

Mediterranean Diet Points

• Grains: 1 point (whole wheat pasta).
• Fruit: 1/2 point (tomatoes, orange).
• Vegetables: 1/4 point (onion/garlic, herbs).

Nutrition (estimates)

Calculated for 6 servings using: 1 lb whole wheat pasta, 2 Tbsp olive oil, 1 medium onion, juice/zest of 1 large orange, 6 garlic cloves, 16 oz cherry tomatoes, 2 Tbsp capers; salt/cheese/olives are optional and not included. Brands vary.

*Capers and olives are naturally salty; adjust added salt accordingly.