Fresh Tomato and Basil Pasta

Fresh Tomato and Basil Pasta Recipe
Photo: Leo Gong; Styling: Dan Brecker
When the temperature climbs, dinner cravings often tend toward light and simple. Make a pasta dish that's packed with the freshest of ingredients, including mozzarella, garlic, basil, and, of course, tomatoes. A little olive oil adds a punch of flavor that rounds out the simple sauce.

Yield:

Makes 6 servings

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 589
Caloriesfromfat 46 %
Protein 19 g
Fat 30 g
Satfat 8.9 g
Carbohydrate 63 g
Fiber 3.7 g
Sodium 523 mg
Cholesterol 33 mg

Ingredients

About 1 tbsp. plus 1/4 tsp. salt, divided
1 pound penne pasta
1 1/2 pounds tomatoes, halved, seeded, and chopped
8 ounces fresh mozzarella, cut into 1/4-in. pieces
4 garlic cloves, minced
1 cup basil leaves, slivered
1/2 cup extra-virgin olive oil

Preparation

1. Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.

2. Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).

Note: Nutritional analysis is per serving.

Note:

Jennifer Gilpin, Fremont, CA,

June 2008
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