Tuesday, October 11, 2011

Tomato Basil Pasta!- All the way from Italy!

Here is a recipe shared by a friend of a friend via the friend. Aka my super cool world traveling co-worker Liz. She spent the summer in Italy, so I think we can really trust her pasta cooking skills. This dish has some solid power house ingredients that really you can’t go wrong with. Plus, who isn’t in love with basil?

Tomato Basil Pasta

Total Prep Time: 15 min
Total Price: $5, but there was a lot left over ingredients that can be used again.

pasta of any variety
olive oil
a few leaves of fresh basil
cherry tomatoes

As you wait for the water to come to a boil, cut the cherry tomatoes into quarters, dice the garlic, and slice the basil leaves into strips. Once the water is boiling, put in your pasta. As the pasta cooks, simultaneously cook the other ingredients in a small frying pan with some olive oil. When the pasta is ready, use a slotted spoon to transfer it into the frying pan. Cook the pasta and the fresh ingredients together for a few minutes, as this will allow the pasta to better retain these flavors.

You can alter your ingredients from the classic tomato-basil combination as desired to use random vegetables that you may already have. Zucchini work well in this recipe and you could also add in onions or use different spices to suit your tastes.

*Liz is very, very cool. And it’s not just because she speaks Italian and had beautiful hair. She’s one of the nicest people I know too.


  1. power house ingredients.... yes. I like the way you put it. :)

  2. This really is a good authentic recipe. An interesting variation you might try is to chill the dish overnight after preparation and add mozzarella (fresh, not dry) prior to serving. It is still authentic and is the best cold pasta dish I had in Italy!