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Penne with Roma Tomatoes, Basil and Pine Nuts

4 servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

20.8 g
93.3 g
8.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 628
  • Fat 19.5 g
    • Saturated   3.7 g
    • + Trans 
  • Cholesterol 5 mg
  • Sodium   474 mg
  • Carbohydrate 93.3 g
    • Fibre   8.3 g
    • Sugars  
  • Protein 20.8 g
    • Vitamin A 18 %
    • Vitamin C 37 %
    • Calcium 12 %
    • Iron 31 %


Cook the pasta in a large of pot of boiling, lightly salted water until just tender. While it is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds. Add tomatoes, salt, pepper and chili flakes. Cook 5 minutes, until tomatoes become quite soft and chunky sauce forms. When the pasta is cooked, drain it, reserving a cup of the cooking liquid. Add the pasta, reserved cooking liquid and basil to the skillet. Gently toss and adjust seasoning. Top servings of the pasta with pine nuts and parmesan cheese. Serve additional parmesan tableside, if desired.

Toast pine nuts by placing in a single layer in a small baking dish. Bake, shaking the dish from time to time, in a 350 degree F oven 10-15 minutes, or until lightly toasted.

Serving Suggestions

More parmesan cheese to grate on the pasta and some warm Alex Campbell Signature Series Bread is all you’ll need to serve alongside this tasty pasta.

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