This is a delicious pasta that tastes wonderful cold or at room temperature. Quick, elegant meal or side dish! Additionally colorful. Any kind of pasta that is twisted or has an odd shape works well.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Reviews
This is so easy and so delicious! A great way to use a crop of basil. Don’t miss making this recipe, you won’t be sorry. I was afraid the garlic would be overpowering but it was perfect.
Tasty and easy enough for this beginner. After reading other reviews, I modified it a bit. Will modify more next time. Used 1/3 c olive oil for 12 oz pasta–was still a bit too much. Sauteed the garlic and 1/2 onion in the olive oil, then added the rest. Also used 5 roma tomatoes–could have used more. Added 1 head of broccoli and 1/4 orange pepper. Tasty. Would prefer with cheese or meat but was cooking for a vegan.
Added a can of white beans (rinsed) for some protein and also 3 cloves thinly sliced garlic browned in olive oil. I also sprinkled some chili lime powder to the finished pasta.
I added some Italian dressing.
I mix the chopped tomato and basil and garlic with salt, pepper and a touch of balsamic vinegar and scramble them in pan with olive oil for a couple of minutes, then add pasta to the pan, toss and serve. You can sprinkle feta on the top if desired.
The only change I made was to add small mozzarella balls.
Simple and delicious. Made it as written (except with different pasta). Next time I might increase the ratio of tomatoes to pasta a bit, but it’s quite good as is. Update: tried it again with rice pasta – still good.
Its pretty good! There’s a LOT of olive oil in my opinion but its not bad!
It was great! I sautéed chopped white onion and the garlic together first and then tossed all that with the warm pasta. I think the recipe could benefit from another tomato… Add Parmesan cheese too 🙂
I have made this using butter instead olive oil, but I love it both ways. Crushed red pepper on top crowns it. Decadent and delicious. Viva Italia!
this was jest perfect as is i was amazed haw quick and simple this was and delicious!
Great, easy, fast recipe! I added fresh Mozzarella and mixed fresh & diced tomatos. Worked great!
I loved this! I added mozzarella, and it was amazing! Such a good, easy dish!
Such great flavor! I cooked the garlic in a bit of olive oil before mixing in with the pasta.
Amazing! I used canned diced tomatoes and dried basil and still genius !!! I did add some parmasean cheese to spice it up a little but altogether wonderful recipe! Thanks CookinGirl:)
This was just ‘ok’ for me. Followed the directions exactly. It needed something, I am just not sure what.
I followed the recipe exactly and found the recipe to be overwhelmed by olive oil and pasta, so I added a few things: extra garlic, one extra tomato, a half bunch of sauteed asparagus, and some balsamic vinegar and salt and pepper to taste. This made it much better and more satisfying as a main dish. Next time I will make these same changes, but also reducing the olive oil to perhaps 3/4 cup and adding some raw red bell pepper.
I must have Italian in my blood; there’s nothing better than the taste of pasta with tomatoes, olive oil, garlic, and basil. I used 4 roma tomatoes and made some lean turkey meatballs for some protein and topped with some shaved Parmigiano-Reggiano cheese. Add a glass of red wine, along with some good company, and all is good!
Simple, and great dish.. Best with fresh tomatoes and Basil..
I’ve been making this for awhile now; I use penne pasta and more tomatoes and garlic.
I use this along with a “grilled marinated shrimp” recipe (also on this site). The two recipes compliment each other well. I add additional ingredients if I have them on hand, but just as written is great.