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READY IN 35 mins

Tomato Basil Tagliatelle

Read Reviews (5)

"A super easy, fresh, fast pasta dish that can be made as a main course or side dish. I always try to make it with heirloom tomatoes when they are in season." — Lisawas

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Original recipe makes 4 servings Change Servings

4 large tomatoes, diced
1/2 cup chopped fresh basil
1/4 cup red wine vinegar
2 tablespoons olive oil

2 tablespoons chopped fresh oregano
1/2 pound dry tagliatelle or wide fettucine pasta
1 tablespoon shredded Parmesan cheese

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Directions

Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.

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PREP 15 mins
COOK 10 mins
READY IN 35 mins

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A quick and easy recipe I make often when my husband is out of town because it doesn't have enough meat for him (since it doesn't have any!) It is a great dish to make during the week when you only have 20 minutes.

—Lisawas

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Sep 19, 2012

A little bizarre to eat pasta with uncooked tomatoes. I didn't have time time to buy fresh basil or oregano and used dried ones instead, which didn't turn out good. The pasta was aggressive as a result. Also, it was too vinegar-y for my taste!

—sherinyc

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6 Ratings

Aug 21, 2012

Great recipe. I have tons of basil and have been looking for ways to use it. I did add chopped onion and garlic to it and put it over spaghetti. I will make this again.

—heart4hrt

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May 16, 2013

This is a good recipe. I made mine into a pasta salad and ate it cold, plus I added chicken to it as well for some protein. The only reason I don't give it 5 stars is because it seems there was something missing from the basic recipe. Overall it's great though. And those who don't have the fresh seasonings on hand, you don't use the same amount as you would fresh. You use 1/3 of the amount dried you use for fresh. So you would need 1/6 cup of basil, which is 2 tablespoons and 2 teaspoons of basil and 2 teaspoons of dried oregano. I hope this help everyone who doesn't have access to the fresh herbs.

—musicmaker192

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Aug 26, 2012

Loved this. Definitely need to use garden fresh tomatoes - not the ones you get in the grocery store - to make this dish a success. Very simple and light meal for summer.

—MOUSIE206

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Nutrition

Calories
308 kcal
15%

Carbohydrates
50 g
16%

Cholesterol
< 1 mg
< 1%

Fat
8.9 g
14%

Fiber
4.2 g
17%

Protein
9.9 g
20%

Sodium
34 mg
1%

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

Nutritional Information

Tomato Basil Tagliatelle

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 308
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
** Saturated Fat 1.5g 7 %
** Cholesterol < 1mg < 1 %
Sodium 34mg 1 %
Potassium 580mg 16 %
Total Carbohydrates 50g 16 %
** Dietary Fiber 4.2g 17 %
Protein 9.9g 20 %
** Sugars 6.7g
** Vitamin A 37 %
** Vitamin C 42 %
** Calcium 8 %
** Iron 23 %
** Thiamin 11 %
** Niacin 37 %
** Vitamin B6 14 %
** Magnesium 19 %
** Folate 80 %

* 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.