READY IN 15 mins

Light Southwestern Tomato Pasta

Read Reviews (9)

"This is a quick and easy recipe with few ingredients. It is a light sauce for tomato lovers with flavorful spices and a nice southwestern taste." — Rachel

Directions

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.
In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
Combine sauce with pasta and toss to coat. Top with cheese and serve.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 11, 2008

This is a tasty, fresh recipe. Changes: Use half the amount of pasta called for. 1 lb. is way too much. 1/2 lb. for 4 servings is perfect. I used whole wheat spaghetti and my family loved it. Use "Nature's Sweet" tomatoes or some type of sugar plum tomatoes - you really need quality tomatoes since this is such a major ingredient. I used twice the amount of fresh cilantro. Use 1-2 teaspoons of fresh basil - much better than dried. I put about 1/4 the amount of sugar, based on another reviewer's recommendation and thought it was fine - probably didn't need any, actually. I echo the other reviewer's rec of using high quality extra virgin olive oil. Also, definitely add chicken. I used fresh Parmesan as well - delicious touch. I served with some warm crusty sourdough bread and steamed broccoli and it was a perfect meal! My husband, who usually prefers tomato ground beef sauce, loved this fresh recipe!

—Marian

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Most Helpful Critical Review

Jul 19, 2007

On the bland side and not particularly filling. Not too bad though. Makes for something really quick and easy.

—musicsweety

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13 Ratings

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Jan 04, 2007

I really liked this, It would be better for summer than winter, but we would suggest to cut down the amount of sugar by a little (it was a little sweet) use a very high quality extra virgin oil, and add a chicken breast so it will fill you up more.

—knicolelynch

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Dec 07, 2010

This was good, but unfortunately, I didn't have fresh ingredients on hand. Therefore, the tomatoes were from a can, and the cilantro was dried. I would do this again but with fresh ingredients. Thanks Rachel.

—MBKRH

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May 21, 2010

This is a tasty and different side dish. When I went to get my tomatoes I found out that I only had one smallish tomato so I used that and a can of diced tomatoes with green chilies that I had in my pantry. I think the green chilies were a nice addition since they brought a little bit of pop to the dish. And since I had to use canned tomatoes I left out the sugar. I will make this again.

—Rae

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Oct 25, 2004

Great.

—SSTJ

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Jan 25, 2012

Ok, will not make again.

—NJSS2000

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Mar 19, 2013

I splashed in some red wine vinegar when I added the olive oil to up the flavor. The cilantro added an interesting and yummy kick. This was a little different than my usual weeknight pasta dishes, thank you for sharing Rachel!

—eileen

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Nutrition

Calories
582 kcal
29%

Carbohydrates
80.3 g
26%

Cholesterol
96 mg
32%

Fat
21.9 g
34%

Fiber
7.3 g
29%

Protein
17.2 g
34%

Sodium
65 mg
3%

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

Nutritional Information

Light Southwestern Tomato Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 582
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
Saturated Fat 3.4g 17 %
Cholesterol 96mg 32 %
Sodium 65mg 3 %
Potassium 516mg 14 %
Total Carbohydrates 80.3g 26 %
Dietary Fiber 7.3g 29 %
Protein 17.2g 34 %
** Sugars 6.9g
Vitamin A 33 %
Vitamin C 39 %
Calcium 9 %
Iron 40 %
Thiamin 70 %
Niacin 57 %
Vitamin B6 16 %
Magnesium 26 %
Folate 117 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.