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Pasta and Tomato With Honey Mustard Sauce

July 28, 2011

If you’re looking for a great weeknight meal then this is it!  The recipe is a finalist from an old Washington Post tomato recipe contest.  The short list of ingredients which I had on hand and the quick cooking time really appealed to me.


Pasta and Tomato With Honey Mustard Sauce


  • 12 ounces dried penne pasta, preferably whole-wheat (may substitute thin spaghetti)
  • 3 tablespoons olive oil
  • 3 medium cloves garlic
  • 8 Roma tomatoes [I used a few large tomatoes]
  • 8 large basil leaves
  • 1 1/2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon-style mustard
  • Salt
  • Freshly ground black pepper


Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to package directions.

Heat the oil in a large saute pan or skillet over medium-high heat.

Meanwhile, mince the garlic and cut the tomatoes into 1/2-inch pieces; seed the tomatoes if desired. Roll the basil leaves tightly, then cut into very thin strips (chiffonade).

Add the garlic and cook for 1 minute, stirring to make sure it does not burn, then add the tomatoes and their juices. Cook, stirring often, for 5 to 7 minutes, until their liquid has almost evaporated.

Add the vinegar, honey and mustard; cook, stirring, for 2 minutes. Season lightly with salt and pepper.

Drain the pasta, then add to saute pan or skillet. Toss well to combine, coating the pasta evenly. Remove from the heat and scatter the basil on top. Divide among individual wide, shallow bowls and serve immediately.

Don’t let the long list of instructions deter you, it really is simple!  I might put in a touch less honey next time, but otherwise – delicious!  It was a nice departure from a typical red sauce.


The night I made this I did cash in a birthday coupon for some TCBY later.  Dinner was a little light on protein anyway. :)  Life is all about balance! Did anybody even know TCBY was still around?

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