This was only ok. I have other recipes with fresh tomatoes that have much greater taste than this one. Tossing out, but not bad.
Fresh Tomato and Basil Pasta
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.
More From Sunset
- Calories: 589
- Calories from fat: 46%
- Protein: 19g
- Fat: 30g
- Saturated fat: 8.9g
- Carbohydrate: 63g
- Fiber: 3.7g
- Sodium: 523mg
- Cholesterol: 33mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note