Tony's Summer Pasta

Tony's Summer Pasta

87
KDCG 2

"Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal."
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Ingredients

15 m servings 635 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 627 mg
  • 25%

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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  • Prep

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  1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  2. Meanwhile, cook pasta according to package directions.
  3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

87
  1. 110 Ratings

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Most helpful positive review

I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a st...

Most helpful critical review

This was dinner for us last night. I used whole wheat pasta, cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c., if that. I also used fresh garlic. My boys seemed to li...

I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a st...

This was dinner for us last night. I used whole wheat pasta, cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c., if that. I also used fresh garlic. My boys seemed to li...

Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fr...

I was really excited about this recipe and followed it exactly except I added 1/4 lb of prosciutto. However the garlic really overpowered the taste from the tomatoes and the basil. We love gar...

This recipe is fantastic! I served Tony's Summer Pasta for a family dinner party and everyone wanted me to email the recipe to them. Someone even suggested you could try feta cheese instead of ...

Basically a good recipe idea, but I would make the following changes: double the tomatoes & basil 4 cloves (instead of 6) of garlic cut the cheese in half

very good and full of flavor. in order to cut down on the calories, i left the cheese out of the recipe completely and added a few more veggies to the marinade. i put some grated parmesan on t...

Try this with brie cheese instead of the mozzarella. Cut rind off first, and tear or cut into small chunks. It's the BEST! I've had this recipe for 20 years, and make it every summer with fre...

I followed this recipe exactly. I used 6 cloves of garlic as called for in the recipe. I used fresh garlic (the kind you peel and then mince the cloves). I love garlic but this pasta had incr...