Best 20 Tomato Basil Pasta Recipes

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Tomato basil pasta is a classic Italian dish enjoyed by people all over the world. It is a simple yet delicious dish that can be made with just a few basic ingredients. This versatility allows for variations on the classic recipe, so everyone can find a tomato basil pasta that suits their taste. Whether you prefer a light and refreshing pasta with just a hint of tomato and basil, or a rich and flavorful sauce with plenty of cheese, there is a tomato basil pasta recipe out there for you. With its combination of sweet tomatoes, aromatic basil, and savory cheese, tomato basil pasta is a dish that is sure to please everyone at your table.

Here are our top 20 tried and tested recipes!

TOMATO BASIL PASTA



Tomato Basil Pasta image

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!

Provided by ANGELA DAWN

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 9

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
  • 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.
  • Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

FRESH TOMATO, BASIL, AND GARLIC SAUCE OVER ANGEL HAIR PASTA



Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish

Steps:

  • Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
  • Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
  • Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

CORN, TOMATO, AND BASIL PASTA



Corn, Tomato, and Basil Pasta image

Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 pound medium shell pasta
Coarse salt
1/4 cup extra-virgin olive oil
3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
2 1/2 cups corn kernels (4 to 5 ears)
Freshly ground pepper
1 large pinch red-pepper flakes
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley, leaves
1/4 cup freshly squeezed lemon juice
4 ounces ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
  • In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
  • In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

QUICK TOMATO, BASIL & GARLIC PASTA DINNER



Quick Tomato, Basil & Garlic Pasta Dinner image

We make this all the time when we just need to throw together something quick. It is very satisfying with a dinner salad and a nice glass of wine. It is really important that you use fresh, tasty cherry tomatoes.

Provided by Shiraz

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb penne rigate
3 tablespoons extra virgin olive oil
3 cloves garlic, minced (or more if you love garlic like I do)
1 pint ripe cherry tomatoes, sliced in half (approximately 1.5 cups)
2 tablespoons fresh basil, chopped
1 teaspoon dried red pepper flakes (or more if you like spicy things)
salt and black pepper
grated parmesan cheese

Steps:

  • Cook pasta according to directions on package.
  • While the pasta is cooking, saute the garlic and the red pepper flakes in olive oil over medium heat.
  • Don't let the garlic get brown.
  • After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
  • When pasta is done cooking and has been drained, add in the tomato mixture, add in basil and mix well.
  • Add salt& pepper as you like, and serve topped with parmesan.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Quick Tomato-Basil Pasta With Fresh Mozzarella image

Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
table salt
1 lb fusilli
8 ounces fresh mozzarella balls, mini, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

  • Bring 4 quarts water to boil in large pot.
  • Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
  • Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

TOMATO-BASIL PASTA SALAD



Tomato-Basil Pasta Salad image

I got the basis for this recipe from my cousin's wife, who absolutely adores the taste of fresh basil! This is a great, simple summer pasta salad, with a nice light blend of flavors. FRESH basil is a must on this one!! This salad is great alongside BBQ chicken. Easy, and yummy!! Prep. time includes marinating time.

Provided by Manda

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb rotini pasta
2 lbs plum tomatoes or 2 lbs roma tomatoes, diced
3 -4 cloves garlic, minced
1 teaspoon salt
black pepper, to taste
1/2 cup olive oil
fresh basil leaf, chopped,to taste (I use about 1/3 cup)
1/4 cup grated parmesan cheese (fresh is best)

Steps:

  • Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
  • Refrigerate 2 hours.
  • Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
  • Mix pasta with tomato mixture until well-combined.
  • Sprinkle with Parmesan cheese.
  • Serve with additional Parmesan, if desired.

ABSOLUTELY DELICIOUS AND SIMPLE TOMATO, BASIL, AND GARLIC PASTA



Absolutely Delicious and Simple Tomato, Basil, and Garlic Pasta image

from Giada De Laurentiis. Really simple, but absolutely delicious. You can use canned crushed tomatoes and dried basil, but everybody always knows that fresh ingredients taste best.

Provided by guamswhitest

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces spaghettini (angel hair pasta, macaroni, rotini, whatever pasta you like)
4 scallions, coarsely chopped (white and pale green parts only)
3 garlic cloves, crushed
1 (12 ounce) container cherry tomatoes, halved
2 tablespoons parmesan cheese, coarsely chopped
8 -10 fresh basil leaves
salt & freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
salt & freshly ground black pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Tomato-Basil Pasta with Fresh Mozzarella image

Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained, cut up
1/4 cup chopped fresh basil leaves
3 cups uncooked rigatoni, penne or ziti pasta (8 oz)
8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup pine nuts, toasted

Steps:

  • In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
  • Meanwhile, cook and drain pasta as directed on box.
  • Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.

Nutrition Facts : Calories 640, Carbohydrate 79 g, Cholesterol 50 mg, Fat 1, Fiber 8 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

TOMATO, BASIL, GARLIC AND MEAT SAUCE WITH ANGEL HAIR PASTA



Tomato, Basil, Garlic and Meat Sauce With Angel Hair Pasta image

Developed through experimentation. This dish is a family favorite when craving a pasta dish yet looking for a lite touch.

Provided by Mike Marek

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs vine ripe tomatoes
1 cup of diced red onion
2 cloves garlic, chopped
4 -5 leaves fresh basil, rolled and sliced
1 sprig fresh oregano
1/4 lb prosciutto, rolled and thin sliced
2 -3 links sweet Italian sausage links, crumbled
1/4 cup white wine
1/2 fresh grated parmesan cheese
1 lb fresh angel hair pasta
1 pinch chili pepper flakes
salt and pepper

Steps:

  • Prepare Tomatoes: Boil a large pot of water and prepare a bowl of ice water.
  • Cut an X in the bottom of each vine ripe totmatoe.
  • Place in boiling water for 30 seconds or until skin begins to peel back.
  • Immediately remove and place in ice water.
  • When all tomatoes are prepare, remove skins, core, cut each in half, and squeeze to remove seeds and pulp.
  • Coarse chop tomatoes and set aside.
  • In a large saute pan or skillet brown sausage and prosciutto.
  • Add onions and galic and saute until onions begin to appear translucent.
  • Deglaze pan with 1/4 cup of white wine and allow to reduce until liquid is almost gone.
  • Add tomatoes and herbs and allow to simmer for 45 minutes.
  • About 15 minutes before done add a generous amount of parmesan cheese to help thicken and flavor sauce.
  • Prepare Angel Hair Pasta per directions cook until al dente.
  • Drain and add to sauce, mix and transfer to large pasta bowl.
  • Serve with fresh grated parmesan cheese.

EASY TOMATO BASIL PASTA BAKE RECIPE BY TASTY



Easy Tomato Basil Pasta Bake Recipe by Tasty image

Here's what you need: fusilli pasta, crushed tomato, water, olive oil, fresh basil, dried oregano, garlic, salt, black pepper, large tomatoes

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

16 oz fusilli pasta, or any similar pasta, 1 box
28 oz crushed tomato, 2 cans
½ cup water
¼ cup olive oil
½ cup fresh basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
4 large tomatoes, thinly sliced

Steps:

  • Preheat oven to 450°F (230°C).
  • In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
  • Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
  • Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
  • Bake in the oven for 40-45 minutes, until the pasta is fully cooked. Serve and sprinkle with garnish of choice.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 52 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, Sugar 7 grams

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS



Fresh Tomato and Basil Pasta With Toasted Pine Nuts image

Make and share this Fresh Tomato and Basil Pasta With Toasted Pine Nuts recipe from Food.com.

Provided by CaliforniaJan

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 1/2 ounces penne pasta
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, chopped
6 large plum tomatoes, peeled and coarsely chopped
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 cup julienne-cut fresh basil
salt
fresh ground pepper
2 tablespoons pine nuts, toasted

Steps:

  • In large pot boil pasta until al dente. Drain.
  • In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
  • Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
  • Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

Nutrition Facts : Calories 217.1, Fat 8.9, SaturatedFat 1, Sodium 7.3, Carbohydrate 32.2, Fiber 5.3, Sugar 3.5, Protein 4.4

TOMATO, BASIL AND MOZZARELLA PASTA SALAD



Tomato, Basil and Mozzarella Pasta Salad image

A great pasta salad! It is kid friendly and a real crowd pleaser. This recipe is from the Washington Post. This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.

Provided by TaterBug

Categories     Vegetable

Time 30m

Yield 4-6 main course servings, 6 serving(s)

Number Of Ingredients 10

8 ounces rotini pasta or 8 ounces any similarly shaped pasta
salt
8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
3/4 lb plum tomato, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
10 -12 large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar (or more)
salt
fresh ground black pepper

Steps:

  • In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
  • *NOTE: To peel plum tomatoes:
  • Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.

CHICKEN, BASIL AND TOMATO PASTA SALAD



Chicken, Basil and Tomato Pasta Salad image

This is a nice refreshing pasta salad to serve in the summer, and is also delicious served as a vegetarian pasta salad by omitting the chicken. The time listed below does not include the time needed to chill the salad.

Provided by TasteTester

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 cups cooked chicken, cut into small cubes
8 ounces rotini pasta or 8 ounces penne pasta
6 ounces fresh green beans, trimmed and cut into 1-inch pieces
1/3 cup olive oil
1/4 cup white balsamic vinegar
1/2 teaspoon salt
2 garlic cloves, minced
1/4 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 medium tomatoes, cut into thin wedges (about 1 pound)
3/4 cup finely shredded paarmesan cheese (3 ounces)
1/2 cup sliced ripe olives
1/2 cup finely shredded fresh basil
parmesan cheese, shaved, for topping (optional)

Steps:

  • Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
  • Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
  • In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.

Nutrition Facts : Calories 728.5, Fat 35.4, SaturatedFat 8.7, Cholesterol 118.6, Sodium 757.8, Carbohydrate 52.9, Fiber 5.2, Sugar 4.1, Protein 48.6

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE



Creamy Chicken, Basil, and Sun-Dried Tomato Pasta Bake image

This is from Wild Oats. It can be made up the night before and then just popped in the oven the next day. They recommend it be served with steamed veggies or a crisp green salad.

Provided by RiRi5150

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 ounces fusilli
1 lb boneless skinless chicken breast
sea salt
pepper
3 teaspoons extra virgin olive oil
1 tablespoon butter
4 garlic cloves, minced
1 small onion, thinly sliced
1/2 cup sun-dried tomato, chopped
1 cup chicken broth or 1 cup white wine
1 cup heavy cream or 1 cup half-and-half
3/4 cup parmesan cheese, shredded
2 tablespoons canola oil
6 leaves fresh basil, finely chopped

Steps:

  • Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
  • Rinse and pat chicken dry. Season both sides with salt and pepper.
  • Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
  • In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
  • Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
  • Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
  • Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
  • Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
  • Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
  • Bake uncovered for about 20 minutes, or until bubbling and golden brown.

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA



Quick Tomato-Basil Pasta With Fresh Mozzarella image

This recipe was included in an email that I received from the www.cookscountry.com website: Bored with your usual pasta and red sauce? We were, so we came up with this simple spin in which fresh mozzarella tempers the heat of spicy chili flakes. Here's what we discovered: Test Kitchen Discoveries Combine canned crushed and diced tomatoes for a rich flavor and thick texture. Flavor the sauce simply with red pepper flakes and minced garlic. Cook the pepper flakes along with the garlic in extra-virgin olive oil to intensify their flavor. Use fresh mini balls of mozzarella. If you can't find the small balls, larger balls can be cut into small cubes. Low-moisture mozzarella, the shrink-wrapped stuff, won't taste nearly as good in this dish. Liberally season the water in which the pasta is cooked; otherwise the pasta will taste bland. We recommend 1 tablespoon of salt per gallon of water. Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket.

Provided by senseicheryl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons fresh basil, roughly chopped
1/4 teaspoon sugar
1/2 teaspoon table salt
1 tablespoon table salt
1 lb fusilli or 1 lb campanelle pasta
8 ounces fresh mozzarella balls, drained and cut in half
1/3 cup parmesan cheese, grated

Steps:

  • Bring 4 quarts water to boil in large pot.
  • Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
  • Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

FRESH TOMATO-BASIL-ASPARAGUS PASTA SALAD



Fresh Tomato-Basil-Asparagus Pasta Salad image

My favorite kind of summer meal when tomatoes are peaking. You can also just chop up a large tomato versus using grape tomatoes. This is from SOuthern Living.

Provided by KathyP53

Categories     Vegetable

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) package bow tie pasta
1 lb fresh asparagus
1 cup bottled lemon vinaigrette
1 (1 ounce) package fresh basil, chopped
1 pint grape tomatoes, halved
salt and pepper

Steps:

  • Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
  • Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.

TENDERLOIN STEAKS WITH GORGONZOLA AND HERBS AND ROASTED GARLIC AND GRAPE TOMATO PASTA WITH BASIL AND ARUGULA



Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula image

I made garlic-centric meal for my in-laws, not normally fans of garlic, and they cleaned their plates! My husband was so happy to see his parents FINALLY embrace garlic (his first love - I'm number 3 behind Scotch) that he literally cried about it later that night!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne rigate
2 pints grape tomatoes
8 to 10 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved
3 to 4 tablespoons extra-virgin olive oil plus some, for drizzling
Freshly ground black pepper
4 tenderloin steaks about 1 1/4-inch thick
2 scallions, whites and greens
8 to 10 fresh sage leaves
A handful flat-leaf parsley
1 cup Gorgonzola crumbles
1 cup grated Parmigianino-Reggiano, a few generous handfuls
1 cup basil leaves, about 20, torn or shredded
2 cups coarsely chopped arugula

Steps:

  • Preheat oven to 450 degrees F.
  • Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
  • Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
  • Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
  • Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
  • When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
  • Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
  • Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
  • Serve meat with pasta alongside.

TOMATO BASIL PASTA SALAD



Tomato Basil Pasta Salad image

Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 9

Reynolds Wrap® Aluminum Foil
1 (8 ounce) package bow tie pasta, cooked and drained
1 pint cherry or grape tomatoes, cut in half
1 medium yellow bell pepper, cut into cubes
1 (6 ounce) jar artichoke hearts, drained, coarsely chopped
4 large fresh basil leaves, cut into strips
2 tablespoons olive oil
2 tablespoons red wine vinegar or balsamic vinegar
Salt and freshly ground pepper

Steps:

  • Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.
  • Blend olive oil, vinegar, salt and pepper in a small bowl. Pour dressing mixture over pasta; toss to mix.
  • Cover with Reynolds Wrap Aluminum Foil. Refrigerate 2 hours or until serving time.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 26.8 g, Fat 5.3 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 102.6 mg, Sugar 0.8 g

BOW TIE PASTA WITH ZUCCHINI, TOMATO AND BASIL



Bow Tie Pasta With Zucchini, Tomato and Basil image

Make and share this Bow Tie Pasta With Zucchini, Tomato and Basil recipe from Food.com.

Provided by sugarpea

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces bow tie pasta
2 small zucchini, scrubbed, quartered lengthwise and sliced thinly crosswise
salt and pepper
2 tablespoons olive oil
4 ounces soft mild goat cheese, cut or crumbled into pieces
1 large tomatoes, peeled, seeded and diced
1/4 cup fresh basil, chopped

Steps:

  • Boil pasta in salted water until al dente; drain reserving 1/2 cup cooking water.
  • Saute zucchini in hot oil over medium heat until golden around edges; add salt and pepper to taste; add pasta and saute for 3 minutes.
  • Remove skillet from heat; stir in cheese and enough of the reserved cooking water to make a sauce; add tomato and basil; adjust seasoning and serve immediately.

TOMATO BASIL MUSHROOM PASTA SAUCE



Tomato Basil Mushroom Pasta Sauce image

Once you see how easy it is to make your own delicious pasta sauce, you won't buy a jar from the supermarket again!

Provided by Late Night Gourmet

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup onion, chopped (1 small onion)
2 tablespoons garlic, minced (2 large garlic cloves)
1/4 cup red wine
8 ounces white mushrooms, sliced
1 (28 ounce) can crushed tomatoes
1 tablespoon basil, finely chopped
1/2 teaspoon oregano
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

Steps:

  • Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
  • Add the minced garlic and cook for 2-3 more minutes.
  • Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
  • Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.

Nutrition Facts : Calories 89.5, Fat 2.8, SaturatedFat 0.4, Sodium 953.2, Carbohydrate 13.6, Fiber 3.3, Sugar 1.4, Protein 3.7

Tips:

  • Choose the right tomatoes: Use ripe, flavorful tomatoes for the best results. If you can, use heirloom tomatoes, as they have a sweeter, more complex flavor than regular tomatoes.
  • Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on the stovetop. If you're roasting them in the oven, preheat the oven to 400 degrees Fahrenheit and roast the tomatoes for about 30 minutes, or until they are slightly charred and softened.
  • Use fresh basil: Fresh basil is essential for this recipe. If you don't have fresh basil, you can use dried basil, but it won't be as flavorful.
  • Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
  • Add the sauce to the pasta immediately: The sauce will cling to the pasta better if you add it immediately after it's cooked.
  • Garnish with Parmesan cheese: Parmesan cheese is the perfect finishing touch for this dish. It adds a salty, nutty flavor that complements the tomatoes and basil.

Conclusion:

This tomato basil pasta is a quick and easy weeknight meal that is sure to please everyone at the table. The roasted tomatoes give the sauce a rich, flavorful taste, and the fresh basil adds a bright, herbaceous note. This dish is also very versatile; you can add other vegetables, such as zucchini or mushrooms, or you can use different types of pasta. So next time you're looking for a simple but delicious pasta dish, give this tomato basil pasta a try!

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