Fresh Tomato Pasta

Fresh Tomato Pasta

29

"This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing."

Ingredients

22 m {{adjustedServings}} servings 501 cals
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Nutrition

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  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 82.2g
  • 27%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  2. Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  3. Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  4. Pour the tomato mixture over the pasta and toss to mix.
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Reviews

29
  1. 40 Ratings

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I make something very similar to this recipe and I absolutely love it!! Rather than use vegetable oil, I use olive oil. I also use fresh basil instead of dried and I use fresh plum tomatoes fro...

Love, love, LOVE this recipe. I used whole wheat spaghetti, sautéed the tomatoes for a few min, added white cooking wine and cut back on the oil. I also took out the garlic after the pasta was ...

I am Italian, so I really liked this version of "macaroni & oil"! I added some salt and garlic powder to the tomato toss and used whole wheat angel hair pasta, also a little more oil and heated...