Photo by: Photo: John Autry; Styling: Mindi Shapiro Levine

Pasta with Fresh Tomato-Basil Sauce

Though we paired this chunky sauce with fettuccine, it would also be nice with short pasta shapes, like penne, gemelli, or farfalle. For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and pear (or teardrop-shaped) tomatoes.

  • Yield: 4 servings (serving size: about 1 1/2 cups pasta and about 2 tablespoons cheese)


  • 1 none (9-ounce) package refrigerated fresh fettuccine
  • 2 tablespoons olive oil
  • 3 none garlic cloves, minced
  • 4 cups cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1 cup fresh basil leaves, torn
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)


1. Cook pasta according to package directions, omitting salt and fat. Drain; place pasta in a large bowl.

2. While pasta cooks, heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Add tomatoes and salt; cover and cook 4 minutes. Remove from heat; stir in basil and pepper. Add tomato mixture to pasta; toss well to combine. Top with cheese.

Nutritional Information

Amount per serving
  • Calories: 343none
  • Fat: 13.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.8g
  • Carbohydrate: 43.4g
  • Fiber: 3.7g
  • Cholesterol: 51mg
  • Iron: 2.6mg
  • Sodium: 541mg
  • Calcium: 201mg

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Pasta with Fresh Tomato-Basil Sauce Recipe