Spaghetti with Two-Tomato Toss

START TO FINISH: 35 minutes MAKES 8 servings

1⁄2 of a 7- to 8-ounce jar oil-packed dried tomatoes

4 cloves garlic, minced

41⁄2 cups red and/or yellow cherry or grape tomatoes

1 teaspoon cracked black pepper or 1⁄2 to 1 teaspoon crushed red pepper

1⁄2 teaspoon salt

1 14- to 16-ounce package dried cornmeal, multigrain, whole wheat, or regular spaghetti

1 tablespoon salt

4 ounces bite-size fresh mozzarella cheese balls (bocconcini), halved

1⁄2 cup chopped Italian (flat-leaf) parsley or fresh basil

1 For sauce, drain dried tomatoes, reserving 1 tablespoon oil. Halve large tomatoes. In an extra-large skillet cook garlic in oil from tomatoes over medium heat for 1 minute or until tender. Add cherry and oil-packed tomatoes; cook and stir for 8 to 10 minutes or until fresh tomato skins blister. Stir in pepper and 1⁄2 teaspoon salt. Set aside.

2 Meanwhile, cook pasta in boiling water with 1 tablespoon salt according to package directions. Using a ladle, remove 1 cup of the pasta cooking water; set aside. Drain pasta. Transfer to skillet with sauce.

3 Add enough of the reserved 1 cup cooking water to thin sauce to desired consistency; toss gently to combine. Top with mozzarella balls and parsley.

PER SERVING: 264 cal., 6 g total fat (2 g sat. fat), 10 mg chol., 229 mg sodium, 47 g carb., 7 g fiber, 8 g pro.

make it vegan

Substitute shredded mozzarella-flavor soy cheese for the mozzarella cheese.