PASTA WITH TOMATOES, OLIVES AND BASIL RECIPES

EASY OLIVE OIL, TOMATO, AND BASIL PASTA RECIPE | ALLRECIPES

Easy Olive Oil, Tomato, and Basil Pasta Recipe | Allrecipes image

This is a great pasta that can be eaten at room temperature or as a cold salad. Instant, sophisticated meal or side dish! And colorful, too. Any type of twisty or unusually shaped pasta works well.

Provided by CookinGirl

Categories World Cuisine European Italian

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 (16 ounce) package farfalle pasta
2 roma (plum) tomatoes, seeded and diced
½ cup olive oil
2 cloves garlic, minced
½ cup fresh basil leaves, cut into thin strips
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.

Nutrition Facts : Calories 345.1 calories, CarbohydrateContent 44.1 g, FatContent 14.9 g, FiberContent 2.8 g, ProteinContent 8.4 g, SaturatedFatContent 2.1 g, SodiumContent 2.7 mg, SugarContent 1.2 g

SPAGHETTI WITH TOMATOES, BASIL, OLIVES, AND FRESH ...

Spaghetti with Tomatoes, Basil, Olives, and Fresh ... image

Since the tomatoes here are not cooked, you'll really notice their flavor—or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature.Plus: More Pasta Recipes and TipsRecipe from: Quick From Scratch Italian Cookbook

Provided by F&W Test Kitchen

Yield 4

Number Of Ingredients 10

Ingredients

1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil
3 cloves garlic, minced
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil

Steps:

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

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