Fresh Tomato Pasta

  • Recipe By
  • Published Aug 12th
  • Ready In22m
  • Servings2
  • Calories501

This is an extremely simple pasta recipe that I love to make when I don’t really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Fresh Tomato Pasta Ingredients

The following are the ingredients needed to make delicious Fresh Tomato Pasta for 2 servings:

  • 1 (8 ounce) package dry pasta
  • 1 clove garlic
  • 1 medium tomato
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 pinch salt

Fresh Tomato Pasta Cooking Instructions

  • Prep10m
  • Cook12m
  • Ready In22m

To cook Fresh Tomato Pasta, you need about 10 minutes of preparation time. The time needed to cook this Fresh Tomato Pasta is about 12 minutes , and you can serve your Fresh Tomato Pasta within 22 minutes . The following are the steps to cook Fresh Tomato Pasta easily:

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  2. 2 Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  3. 3 Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  4. 4 Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts

Per Serving: 501 calories; 12 grams of fat; 82.2 grams of carbohydrates; 17.1 grams of protein; 134 milligrams of cholesterol; 33 milligrams of sodium.

  1. Aug 24th 2010

    Very simple ingredients but very good results! I had everything on hand so I tried this one. Used olive oil and garlic powder. Thanks! Added some grated parmesan to it, too.

  2. Oct 10th 2009

    Quick and easy Italian dish. I use lots of garlic. Keep it simple.

  3. Oct 6th 2009

    My daughter does not like garlic, so I couldn't add the garlic to our pasta water. However, I followed the recipe as written and sprinkled garlic salt on mine after plated and it was fantas ...

  4. Jun 10th 2008

    It's easy and quick to make. I used a tbs of olive oil.

  5. Mar 7th 2008

    Love, love, LOVE this recipe. I used whole wheat spaghetti, sautéed the tomatoes for a few min, added white cooking wine and cut back on the oil. I also took out the garlic after the pasta ...

  6. Aug 27th 2007

    Not bad. I used cherry tomatoes, halved, but otherwise followed the recipe as written.

  7. Aug 24th 2007

    This is one of my favorite "end of the summer when tomatoes are abundant and delicious" recipes. I use more than one tomato per 8 ounces of pasta, lots of garlic, and fresh basil. Leftover ...

  8. Aug 24th 2007

    I make something very similar to this recipe and I absolutely love it!! Rather than use vegetable oil, I use olive oil. I also use fresh basil instead of dried and I use fresh plum tomatoes ...

  9. Jul 22nd 2007

    I am Italian, so I really liked this version of "macaroni & oil"! I added some salt and garlic powder to the tomato toss and used whole wheat angel hair pasta, also a little more oil an ...