Tomato Basil Pasta

Tomato Basil Pasta

120 Reviews 10 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Recipe by  ANGELA DAWN

“This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
  2. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
  3. Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

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Reviews (120)

Rate This Recipe
Jillian
301

Jillian

Great recipe! This pasta is good warm or cold. I marinated about 3 cups of cherry tomatoes that I cut in half lengthwise, cut the olive oil down to 1/4 cup, used 1/4 cup of finely chopped red onion and doubled the amount of fresh basil. I added 1/4 tsp. of red pepper flakes, a bit of sugar to cut the acidity of the tomatoes, and a couple splashes of balsamic vinegar. I let everything marinate along with the garlic, salt and pepper for a few hours at room temp. Boiled some penne pasta then tossed it with the feta and parmesan. This was a meal all in itself, but was a great side dish for some grilled italian marinated chicken.

What a Dish!
177

What a Dish!

I really loved this. It was so good I could hardly stop eating! I used Trader Joe's multi-grain flax spiral pasta, and chose to sautee the onion a few minutes. I left the garlic raw, however, as I enjoy that flavor. I added a little more fresh basil and an extra tomato too. I cut down on the oil by 2 TBS, and added two splashes of red wine vinegar. I loved how the feta tasted with all the ingredients. Great recipe!!

ROCKY MTN BLOOM
132

ROCKY MTN BLOOM

This recipe was excellent with fresh garden tomatoes. I rolled and sliced the basil, and added 1/4 tsp red pepper flakes to the tomato mixture. Since this was more tasty the next day, The next time I let the mixture marinade over night in the fridge, heat just to room temp, and then serve over pasta.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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