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Tony's Summer Pasta

Tony's Summer Pasta

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
KDCG

KDCG

Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  2. Meanwhile, cook pasta according to package directions.
  3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
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Reviews

naples34102
68

naples34102

5/21/2010

I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.

Sarah Jo
48

Sarah Jo

7/9/2010

This was dinner for us last night. I used whole wheat pasta, cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c., if that. I also used fresh garlic. My boys seemed to like this but my husband thought it would have been better with a mixture of parmesan and mozzerella. Good base recipe to tweak any way you like to make it suit your family.

Jillian
32

Jillian

2/2/2012

Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!

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