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Fresh Tomato Pasta

Fresh Tomato Pasta

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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.

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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:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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

JCC
104
8/24/2007

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 from the garden, seeded and diced. I saute some garlic in olive oil, add the diced tomatoes, salt, pepper, some of the basil and let it cook for a few minutes (not too long). Then I toss penne with the tomatoes, garlic and basil and add the remaining basil. It is a great summer pasta dish using fresh ingredients from the garden. I just made it again last night!

DawnNJ
44
3/7/2008

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 done, chopped it and added it to the tomatoes with some garlic powder. I sprinkled it with some fat-free parmesan "topping" and it was great. So quick, and so tasty.

sissy
36
7/22/2007

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 it all through. Served it with parmesan and ate the whole thing myself! Excellent, thanks for a nice dish to use up garden tomatoes!