Simple Tomato and Basil Pasta

    Simple Tomato and Basil Pasta


    121 people made this

    This is a great pasta that can be eaten at room temperature or cold as a pasta salad. And colourful, too. Any type of twisty or unusually shaped pasta works well.

    Serves: 8 

    • 500g farfalle pasta
    • 2 roma tomatoes, seeded and diced
    • 100ml olive oil
    • 2 cloves garlic, minced
    • good handful fresh basil leaves, cut into thin strips
    • salt and freshly ground black pepper to taste

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook pasta according to pack instructions; drain.
    2. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic and basil. Season with salt and pepper.

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    Reviews (5)


    Used different ingredients. I've been making this one for quite awhile with two ingredient additions--mozzarella & a dash of cayenne pepper. I keep the rest of the ingredients the same, but I do change the method! In a large bowl, I mix the olive oil with the minced garlic, salt, and a dash of cayenne pepper, and mash them altogether to infuse the OO with flavor. I soak the roma tomatoes (2-3x more than recipe calls for) in the OO mixture since the tomatoes hold more flavor than any other ingredient. I then add cubed mozzarella and the cooked bowtie pasta, mix it altogether, THEN scoop out 1-2cups at a time and saute it in a frypan over high heat until the mozzarella is bubbly and going brown, adding the basil at the end so it doesn't get brittle and overcooked. And I plate it. DELISH! Helped me woo my husband when we were dating; he still remembers this simple dish as one of his faves that I make. ;-) Thanks, CookinGirl! - 29 Sep 2008


    Used different ingredients. I enjoy making this pasta dish often. I added more tomatoes, some crumbled (plain) feta cheese and toasted pine nuts. Yum! - 29 Sep 2008


    Used different ingredients. Something new and different from the pasta salad I usually make. I put some parmesan on it which was very good, if I make it again I'll add olives. - 29 Sep 2008

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