Recipe by ANGELA DAWN
"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!"
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onion, finely chopped
fresh basil, torn
grated Parmesan cheese, or to taste
1 1/2 cups
crumbled feta cheese
salt and ground black pepper to taste
Great recipe! This pasta is good warm or cold. I marinated about 3 cups of cherry tomatoes that I cut in half lengthwise, cut the olive oil down to 1/4 cup, used 1/4 cup of finely chopped red onion and doubled the amount of fresh basil. I added 1/4 tsp. of red pepper flakes, a bit of sugar to cut the acidity of the tomatoes, and a couple splashes of balsamic vinegar. I let everything marinate along with the garlic, salt and pepper for a few hours at room temp. Boiled some penne pasta then tossed it with the feta and parmesan. This was a meal all in itself, but was a great side dish for some grilled italian marinated chicken.
Eh, nothing special. Chef Hubby & Chef Son thought it was too bland. I'll probably look for another recipe that will cater to their 'snobby' palates better! A good starter recipe for newbies, though.
I really loved this. It was so good I could hardly stop eating! I used Trader Joe's multi-grain flax spiral pasta, and chose to sautee the onion a few minutes. I left the garlic raw, however, as I enjoy that flavor. I added a little more fresh basil and an extra tomato too. I cut down on the oil by 2 TBS, and added two splashes of red wine vinegar. I loved how the feta tasted with all the ingredients. Great recipe!!
This recipe was excellent with fresh garden tomatoes. I rolled and sliced the basil, and added 1/4 tsp red pepper flakes to the tomato mixture. Since this was more tasty the next day, The next time I let the mixture marinade over night in the fridge, heat just to room temp, and then serve over pasta.
I make this constantly! Added balsamic-half a teaspoon and i saute garlic and onion prior to mixing it up. I also add extra garlic and mix cherry tomatoes with vine tomatoes. It goes fast in my house! Good warmed or cold!
I substituted one cup of cut-up sundried tomatoes (more expensive but much more flavorful) for the fresh diced tomatoes and used LOTS of torn fresh basil leaves. Everyone LOVED the salad at the BBQ and many wanted the recipe. The leftovers were delicious for lunch the next day warmed up in the microwave.
This recipe is light and delicious. I made a few changes. I sauteed the garlic and onions in the olive oil. I then added 1 pint of grape tomatoes, added salt and pepper, and let them cook until they started to burst. This really adds a punch and thickens the sauce a little. I rolled the basil leaves up together and julienned them instead of leaving them whole and added this to the tomato mixture. I let this sit until I cooked the pasta. I drained the pasta and ran cold water over it to get it to room temperature. Put the pasta in a bowl and added the Parmesan Cheese. I buy marinated feta cheese from a local stand. Mix the parmesan and feta with the pasta and then add the tomato mixture. Very tasty!
How can you ever go wrong with tomato and basil? I used cubes of mozzarella instead of parmesan or feta, added a teaspoon of balsamic vinegar, and some crushed red pepper flakes. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Basil Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 414
** Calories from Fat: 210
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