Pasta and Fresh Tomato

    15 minutes

    This is a classic Italian-style way of preparing pasta, without too much accentuation. Garnish with Parmesan if you like.

    53 people made this

    Serves: 4 

    • 1 clove garlic
    • 250g pasta (any shape will do)
    • 1 medium tomato
    • 1 teaspoon dried basil
    • 1 tablespoon olive oil

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Place the garlic clove in a pot of salted water, bring the water to boil and add the pasta. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
    2. While pasta is cooking chop the tomato into small pieces and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.

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    Reviews in English (41)


    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 from the garden, seeded and diced. I saute some garlic in olive oil, add the diced tomatoes, salt, pepper, some of the basil and let it cook for a few minutes (not too long). Then I toss penne with the tomatoes, garlic and basil and add the remaining basil. It is a great summer pasta dish using fresh ingredients from the garden. I just made it again last night!  -  24 Aug 2007  (Review from Allrecipes USA and Canada)


    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 was done, chopped it and added it to the tomatoes with some garlic powder. I sprinkled it with some fat-free parmesan "topping" and it was great. So quick, and so tasty.  -  07 Mar 2008  (Review from Allrecipes USA and Canada)


    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 and heated it all through. Served it with parmesan and ate the whole thing myself! Excellent, thanks for a nice dish to use up garden tomatoes!  -  22 Jul 2007  (Review from Allrecipes USA and Canada)