Summer Pasta with Basil, Tomatoes and Cheese Recipe

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Most Helpful Positive Review

Aug 22, 2006

loved this recipe!! I did not use the mint or the sherry - instead I added a slash of balsamic vinegar. My Italian husband (whose mother is THE BEST COOK) loved this - as did all my guest. I will make this again and again. Very easy and YUMMMMMMMY!

—kimmykim

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Most Helpful Critical Review

Jun 04, 2005

My biggest problem was that the cheese (probably the fontina) didn't melt well. I kept tossing it but it ended up staying in some smaller "blobs." That's OK on a pizza but I didn't like it in this dish.

—FBA

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78 Ratings

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Apr 11, 2006

This is our household favorite pasta dish! I always make it for guests, and everyone always wants the recipe. I read the other reviews, and don't let the cheese melting problem some people mention deter you from trying this delicious recipe. TIPS FOR GETTING THE CHEESE TO MELT: 1. Add cheese to pasta as soon as pasta is drained. 2. Use a stainless steel bowl when mixing the cheese with the pasta so the heat from the cooked pasta will be retained, aiding in a quicker melting process. 3. Use two forks and go back and forth in opposite directions right after adding the cheese. This helps to distribute the cheese more evenly.

—Joe and Jill

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Jun 27, 2005

I didn't have any fresh tomato's or basil, so I used 2 cans of the new Aylmers tomato's with olive oil and garlic and I used a TBSP of McCormicks Basil in a tube,otherwise followed the recipe as printed, the taste was wonderful. I did not drain the canned tomato's but allowed the pasta to absorb the excess juice before I served it. I also did not like the look of the cheese and found it made clean-up more difficult (the cheese really coated the forks etc), next time I am going to skip adding the cheese and just serve the pasta with a shaker of parmesan so that everyone can add their own at the table, also will have a shaker with red pepper flakes so that the teenagers can spice it up as much as they like. I think the parmesan will be sufficient for us without the 2 1/2 cups of fontina and asiago which really add a lot of calories not to mention expense.

—ALBIANNE

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Dec 31, 2004

This pasta is incredible. I made it for my mother over Christmas, and she went bonkers over it. I used Angel Hair pasta and about 3 cups of shredded asiago & fontina cheese. I also made the marinade and let it set the day before I made it. TRY THIS RECIPE, YOU WILL NOT REGRET IT. I could live off of this stuff.

—REBECCA70111

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Jul 15, 2007

I really liked this a lot, but I also played with some ideas that turned our really well. I don't like fontina cheese, so I used all asiago, which was great. Also, tomatoes in our area aren't very good, so I used plum tomatoes instead: they worked really well and were so sweet! I also added broiled shrimp at the end. I took another person's tip and substituted balsalmic vinegar instead of sherry. The mint was a great, unexpected addition, though!

—Lindz

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Jun 02, 2010

I did make alterations to the recipe to suit what I had on hand, but BOY oh boy was this delicious. Instead of the sherry, I used 1/4 cup balsamic vinegar. I only had 1lb of Roma tomatoes, so I used a 14oz can of Italian style chopped tomatoes, which I added to the fresh ones after they marinated. I omitted the mint. Because the cheese this recipe calls for add so much fat and cost, I used about 1/2 to 1cup grated Parmesan. While the water for the pasta was boiling, I sauteed some red bell peppers, fresh baby spinach, white mushrooms, and zucchini to add when I mixed the noodles with the tomatoes. The veggies added a lot of flavor and textures. I found I had a lot of extra sauce/tomatoes with 12oz of pasta, so I cooked 16oz. I toasted some fresh bread, and it was almost like eating bruschetta with my pasta! My boyfriend loved it too. Highly recommended.

—MeganEscondido

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Sep 06, 2004

This was really good! I used plum tomatoes & followed the recipe exactly. Serve warm so the cheese is melty & yummy.

—BARRETTR

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Nutrition

Calories
580 kcal
29%

Carbohydrates
50.6 g
16%

Cholesterol
50 mg
17%

Fat
33 g
51%

Fiber
3.8 g
15%

Protein
20.3 g
41%

Sodium
760 mg
30%

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

Nutritional Information

Summer Pasta with Basil, Tomatoes and Cheese

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 580
Calories from Fat: 297

% Daily Value *
Total Fat 33g 51 %
Saturated Fat 11.2g 56 %
Cholesterol 50mg 17 %
Sodium 760mg 30 %
** Potassium 533mg 15 %
Total Carbohydrates 50.6g 16 %
Dietary Fiber 3.8g 15 %
Protein 20.3g 41 %
** Sugars 6.1g
Vitamin A 38 %
Vitamin C 34 %
Calcium 38 %
Iron 27 %
** Thiamin 68 %
** Niacin 69 %
** Vitamin B6 16 %
** Magnesium 19 %
** Folate 89 %

* 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.