Easy Olive Oil, Tomato, and Basil Pasta Recipe - Allrecipes.com
Easy Olive Oil, Tomato, and Basil Pasta Recipe
  • READY IN 25 mins

Easy Olive Oil, Tomato, and Basil Pasta

Recipe by  

"This is a great pasta that can be eaten at room temperature or as a cold salad. Instant, sophisticated meal or side dish! And colorful, too. Any type of twisty or unusually shaped pasta works well."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2006

I've been making this one for quite awhile with two ingredient additions--mozzarella & a dash of cayenne pepper. I keep the rest of the ingredients the same, but I do change the method! In a large bowl, I mix the olive oil with the minced garlic, salt, and a dash of cayenne pepper, and mash them altogether to infuse the OO with flavor. I soak the roma tomatoes (2-3x more than recipe calls for) in the OO mixture since the tomatoes hold more flavor than any other ingredient. I then add cubed mozzarella and the cooked bowtie pasta, mix it altogether, THEN scoop out 1-2cups at a time and saute it in a skillet over high heat until the mozzarella is bubbly and going brown, adding the basil at the end so it doesn't get brittle and overcooked. And I plate it. DELISH! Helped me woo my husband when we were dating; he still remembers this simple dish as one of his faves that I make. ;-) Thanks, CookinGirl!

 
Most Helpful Critical Review
Jun 24, 2011

Kind of bland. Used garlic and olive oil couscous and extra artichoke marinade.

 
Apr 01, 2011

Definitely easy and always delicious! Tomato and basil are a classic combination and when they pair with pasta it's bound to be good. I cut the recipe in half and used more tomatoes, a bit less olive oil, and added 1/4 tsp. of crushed red pepper flakes. I topped it with shredded Parmesan before serving. This is a very versatile recipe that you can suite to your own tastes - use your favorite pasta, add a splash or red wine vinegar or balsamic, throw in some capers, feta cheese, mozzarella or Parmesan. No matter what you do it's gonna be tasty. Overall, a great recipe!

 
Aug 08, 2006

I enjoy making this pasta dish often. I added more tomatoes, some crumbled (plain) feta cheese and toasted pine nuts. Yum!

 
Jun 01, 2009

As an Italian gal lucky enough to grow up with great Italian food, this is classic Italian cooking at it's simplest and best, and I'm so glad it's been submitted in recipe form so even those not familiar with it will give it a try. Simple preparation with fresh, in season tomatoes and basil, it's as good as a quick, satisfying meal as it is a pretty and flavorful side dish. No changes or additions are necessary, though unlike hubby I like freshly grated Parmesan on mine!

 
Sep 27, 2006

Excellent. I happen to have (fresh from the farm) Roma tomatoes and basil so I had to make this. Of course I added extra tomatoes, basil and garlic and used less olive oil...also added parm cheese...what a treat.

 
Jun 22, 2007

Wow!!! Awesome!!! LOVED IT! I am hoping to make this one again VERY SOON! Also, I used a can of diced tomatoes instead of chopping tomatoes, and instead of fresh basil, I used one-eighth of a cup (2 tablespoons) of dried basil. Delicious! THANKS!

 
Jun 03, 2006

This recipe was pretty good and perfect for a quick last-minute meal. I think it would have been better with more tomatoes.

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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