Fresh Tomato and Basil Pasta
Photo: Leo Gong; Styling: Dan Brecker
Yields Makes 6 servings Total Time 20 mins
AuthorJennifer Gilpin, Fremont, CA,
When the temperature climbs, dinner cravings often tend toward light and simple. Make a pasta dish that's packed with the freshest of ingredients, including mozzarella, garlic, basil, and, of course, tomatoes. A little olive oil adds a punch of flavor that rounds out the simple sauce.

How to Make It

Step 1
1

Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.

Step 2
2

Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

  About 1 tbsp. plus 1/4 tsp. salt, divided
 1 pound penne pasta
 1 1/2 pounds tomatoes, halved, seeded, and chopped
 8 ounces fresh mozzarella, cut into 1/4-in. pieces
 4 garlic cloves, minced
 1 cup basil leaves, slivered
 1/2 cup extra-virgin olive oil

Directions

Step 1
1

Bring a large pot of water to a boil and add 1 tbsp. salt and the penne; cook pasta until just tender to the bite. While pasta is cooking, combine tomatoes, mozzarella, garlic, and basil in a large bowl. Add olive oil and remaining salt to tomato mixture.

Step 2
2

Drain pasta, add to tomato mixture, and toss. Add salt to taste. Serve hot, at room temperature, or cold (as a pasta salad).

Step 3
3

Note: Nutritional analysis is per serving.

Fresh Tomato and Basil Pasta

Search All of Sunset's Recipes