Fresh Tomato and Basil Pasta

This recipe is loosely adapted from Simply in Season and is perfect for a quick supper.

FOR A PRINTABLE VERSION CLICK HERE: Fresh Tomato and Basil Pasta

4 cloves garlic (minced)
2 lbs tomatoes (chopped, seeded, and drained)
1/2 cup fresh basil (chopped)
1/4 cup olive oil
1 tsp salt
1 lb whole wheat pasta shells or ziti

1. Combine all ingredients except whole wheat pasta and let stand at room temperature for 1-2 hours.

I really didn’t have 1-2 hours to spare, and I was just cooking for myself, so I sautéed 2 cloves garlic (minced), a couple of tablespoons of fresh basil (chopped), and a few heirloom tomatoes in a splash of olive oil while the pasta boiled.

2. Cook pasta and combine with the tomato sauce. Serve with parmesan or feta cheese.

I simply added some of the mozzarella that I made earlier this week.

Servings: 6

The Verdict: Quite nice for a simple throw together recipe. But then, how can you go wrong with heirloom tomatoes, fresh basil, and fresh mozzarella?

Nutrition Facts
Serving size: 1/6 of a recipe (7.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 247.14
Calories From Fat (36%) 88.25
% Daily Value
Total Fat 9.98g 15%
Saturated Fat 1.37g 7%
Cholesterol 0mg 0%
Sodium 399.13mg 17%
Potassium 526.22mg 15%
Total Carbohydrates 34.56g 12%
Fiber 3.91g 16%
Sugar 4.05g
Protein 6.36g 13%

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