Pasta and Tomato With Honey Mustard Sauce

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Democracy Dies successful Darkness

Greg Fontenot of Woodlands, Tex., has a winning streak going. Besides being chosen arsenic a Top Tomato 2009 finalist for this recipe, the 48-year-old idiosyncratic has a reasonably awesome way grounds of competitory cooking conquests implicit the past 8 years, including his pending presumption to look connected Food Network's "Ultimate Recipe Showdown." The gingerbread and banana napoleon look helium submitted for that 1 sounds first-rate.

This is simply a crockery that had Dinner successful Minutes written each implicit it. Fontenot loves utilizing Roma tomatoes due to the fact that helium grows them and ever tin find them successful the store, "and they're cheap," helium says. A interaction of balsamic vinegar, chromatic and mustard combines with cooked-down tomatoes and ail to signifier a speedy and somewhat sweet, clingy sauce. If clip is not an issue, helium suggests blanching, past peeling the tomatoes. But nary large deal.

Serve with a greenish salad.

From Top Tomato 2009 finalist Greg Fontenot of Woodlands, Tex.

Ingredients

12 ounces dried penne pasta, preferably whole-wheat (may substitute bladed spaghetti)
3 tablespoons olive oil
3 mean cloves garlic
8 Roma tomatoes
8 ample basil leaves
1 1/2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon-style mustard
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (using whole-wheat penne)

Calories
477
Fat
12 g
Saturated Fat
1 g
Carbohydrates
80 g
Sodium
251 mg
Protein
12 g
Fiber
9 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Top Tomato 2009 finalist Greg Fontenot of Woodlands, Tex.

Tested by Bonnie S. Benwick and Danielle Newman.

Published March 13, 2026