Tomato and Garlic Pasta Recipe

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Most Helpful Positive Review

Sep 03, 2004

This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavor is just something you can't get out of a can. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of sweet balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavor. I absolutely love this one. It is so light and delicious. Thanks so much. :)

—NATALIESHD

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Most Helpful Critical Review

May 22, 2011

This was a good dish, it just wasn't as flavorful as I was hoping for. Even with all the spices, it seemed to be lacking. Still good, though.

—funcookin'

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124 Ratings

Sep 04, 2007

I just made this and had to rate it right away. This is fantastic! I didn't have any parm on hand so i omitted it. i was concerned that w/o the cheese it would be lacking in flavor, but it is not at all. I was looking for a recipe to duplicate something that i had at a restaurant and this matches it exactly. (of course at the restaurant it cost $18 rather than the $3 to make it myself!)

—SuperRebbetzin

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Mar 06, 2009

I'm not sure why the tomatoes are boiled in the first stage. If it is to peel them - cut a cross on the bottoms and place in a bowl of boiled water and leave for 1/2 a minute or so. Pick up with a fork and peel the skins off easily. Otherwise it is a reasonably tasty spaghetti - needs a little more flavour though.

—Beverly

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Dec 02, 2003

This was delicious! I think that I had a definite advantage using garden fresh tomatoes - they have SO much more flavor than the store bought tomatoes! I also doubled the garlic and laid off of the olive oil - it really doesn't need so much. I tossed it with garlic and parsley fettuccini and it made for a very healthy, easy and delicious dinner.

—Shelley W

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Nov 19, 2010

Wow!!! The best and most delicious sauce I have ever tasted!! This is fantastic!!!! The fresh tomato is to die for!! I added mushrooms and onions, and mmm mmm mmm!!!

—Meliflor

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Nov 23, 2009

This is a great recipe, especially if you have fantastic tomatoes and plenty of fresh basil. If you are lacking in the produce department, add some mushrooms for more flavor. Here's what I did: I sauteed 8 oz of quartered crimini mushrooms with the garlic until they released their juices, 2 to 3 minutes. Then, I added a 1/4 cup of dry white wine and cooked over medium-high heat until all the liquid had been absorbed. I followed the recipe from there, adding the tomatoes and pasta. It turned out great and the mushrooms really made up for my less than perfect tomatoes.

—crchaney

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Sep 23, 2010

Very easy to make and turned out absolutely delicious.

—NeoVisual

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Nutrition

Calories
260 kcal
13%

Carbohydrates
41.9 g
14%

Cholesterol
4 mg
1%

Fat
6.8 g
10%

Fiber
5 g
20%

Protein
10.3 g
21%

Sodium
236 mg
9%

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

Nutritional Information

Tomato and Garlic Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 260
Calories from Fat: 61

% Daily Value *
Total Fat 6.8g 10 %
Saturated Fat 1.4g 7 %
Cholesterol 4mg 1 %
Sodium 236mg 9 %
Potassium 709mg 20 %
Total Carbohydrates 41.9g 14 %
Dietary Fiber 5g 20 %
Protein 10.3g 21 %
Sugars 7.5g
Vitamin A 40 %
Vitamin C 51 %
Calcium 11 %
Iron 23 %
** Thiamin 15 %
Niacin 40 %
** Vitamin B6 14 %
** Magnesium 11 %
Folate 42 %

* 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.