Beef heart is not for the faint of heart because it has a powerful flavor. But for those who adore its strong flavor, this dish stands out.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups whole wheat penne pasta
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 1 cup extra-firm tofu cubes
- 3 cups grape tomatoes, halved
- ½ cup grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh basil
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
- Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
- Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
- Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
- Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.
Nutrition Facts
| Calories | 699 kcal |
| Carbohydrate | 115 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 120 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |