Go Back

Tomato and Basil Pasta Recipe

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Pasta
Cuisine: Italian
Servings: 6 - 8 servings

Ingredients

  • 1 pound fettuccine or other ribbon pasta
  • 6 Roma tomatoes peeled, seeded and diced (or 1 28-oz can diced tomatoes, drained)
  • ½ cup fresh basil chiffonade (cut into ribbons)
  • 3 cloves garlic minced
  • ¼ cup olive oil extra virgin
  • Kosher salt and freshly ground black pepper to taste
  • 6 ounces fresh mozzarella cheese sliced

Instructions

  • Cut the tomatoes in half across the equator, and gently squeeze out the seeds. Dice the remaining firm tomato flesh.
  • To cut the basil into chiffonade, stack leaves and roll them like a cigar. Use a sharp knife to cut the cigar in about ⅛-¼ inch ribbons.
  • Over medium-low to low heat, heat the oil in a small sauce pan, and let the minced garlic poach in the oil until soft. Set aside.
  • Cook the pasta in well salted water until al dente. Reserve ¼ cup of the cooking liquid, and then drain the pasta.
  • Return the fettuccine to the pot and, over high heat, add the reserved cooking liquid, olive oil and garlic and kosher salt and black pepper, to taste. Cook, tossing with tongs, until the water has cooked out, about 2 minutes.
  • Turn off the heat, and add the tomatoes and basil, tossing just to warm the tomatoes.
  • Just before serving, toss with the sliced cheese. You could also just serve the pasta with the cheese on top.
  • Garnish with a bit more fresh basil and diced tomato, a drizzle of extra virgin olive oil and some freshly ground black pepper.