Summer Pasta with Basil, Tomatoes and Cheese

Summer Pasta with Basil, Tomatoes and Cheese

56

"At the peak of summer tomato harvest, it doesn't get any better than this!"
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Ingredients

2 h 30 m servings 580 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
  2. Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
  3. Drain the pasta, and transfer to a large serving bowl. Drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.

Reviews

56
  1. 81 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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 ...

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. ...

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 menti...

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...

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 m...

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 ...

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 ve...

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

Really good and so easy! Skipped the mint & the sherry. Did use some lime juice and a little red wine vinegar. Also used fresh parmesan and feta. Chopped a little red onion in too. Will make...