Video: Pasta with Fresh Tomato Sauce -

Video: Pasta with Fresh Tomato Sauce

This delicious pasta dish comes together in just minutes.

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In this video, you’ll see how to whip up a delicious penne pasta dish with a fresh-tomato sauce—perfect for summertime when tomatoes are at their most flavorful. There’s a little chopping involved, and you have to cook the pasta (and feel free to sauté some garlic to add too, if you like). But once you’ve done all that, just mix it up and serve immediately. How easy is that? Get the recipe for KelCampbell’s Pasta with Fresh Tomato Sauce. And for other tasty ideas, check out more pasta videos >>

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Jan. 12, 2015 9:43 pm
Salad dressing doesn't need to be preservative laden. You can make a simple Italian dressing very easily
Sep. 18, 2013 6:58 am
That looks so so good.
Sep. 18, 2013 5:17 am
this is more like a pasta salad. my fresh tomato sauce is olive oil ,hot pepper,and garlic sauteed. add tomatoes and give it a quick cook. at thye end when it's almost cooked add the basil.(fresh if possible.
Sep. 17, 2013 10:56 pm
Bottled Italian dressing in a fresh tomato sauce? Yuck. I'm all for time-savers, but not this one!
Jun. 4, 2013 4:52 pm
I'm trying this for dinner tonight but I'm making my own Italian dressing using a recipe I found on Have anyone reheated this for leftovers?
Apr. 17, 2013 9:25 pm
I'd leave out the bottled dressing too and would go with the EVOO. Like the idea of adding a little sauteed garlic or maybe just boiling the pasta with a few cloves to get that hint of flavor. A little fresh oregano would be great too.
Apr. 16, 2013 2:35 pm
No need to be a purist. Could use dried basil. Not quite as good but on a busy day it works well.
Apr. 16, 2013 1:29 pm
@Ralph: a FRESH tomato sauce looks exactly like this. Perhaps you are thinking of a cooked sauce? Also, salsa means sauce.
Apr. 16, 2013 11:24 am
I see no need for bottled dressing. Good olive oil, garlic, vinegar or lemon would be better.
Apr. 15, 2013 4:50 pm
Where is the Sauce? Looks like Salsa. Not any where near Sauce
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