This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Tomato Basil Pasta

tomatoes

onion,

olive oil

garlic

basil,

fusilli pasta

Parmesan cheese,

feta cheese

salt black pepper

Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.


Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.


Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.


Great recipe! This pasta is good warm or cold. I marinated about 3 cups of cherry tomatoes that I cut in half lengthwise cut the olive oil down to 1/4 cup used 1/4 cup of finely chopped red onion and doubled the amount of fresh basil. I added 1/4 tsp. of red pepper flakes a bit of sugar to cut the acidity of the tomatoes and a couple splashes of balsamic vinegar. I let everything marinate along with the garlic salt and pepper for a few hours at room temp. Boiled some penne pasta then tossed it with the feta and parmesan. This was a meal all in itself but was a great side dish for some grilled italian marinated chicken.

I really loved this. It was so good I could hardly stop eating! I used Trader Joe's multi-grain flax spiral pasta and chose to sautee the onion a few minutes. I left the garlic raw however as I enjoy that flavor. I added a little more fresh basil and an extra tomato too. I cut down on the oil by 2 TBS and added two splashes of red wine vinegar. I loved how the feta tasted with all the ingredients. Great recipe!!

This recipe was excellent with fresh garden tomatoes. I rolled and sliced the basil and added 1/4 tsp red pepper flakes to the tomato mixture. Since this was more tasty the next day The next time I let the mixture marinade over night in the fridge heat just to room temp and then serve over pasta.

This recipe is light and delicious.  I made a few changes.  I sauteed the garlic and onions in the olive oil.  I then added 1 pint of grape tomatoes, added salt and pepper,  and let them cook until they started to burst.  This really adds a punch and thickens the sauce a little.  I rolled the basil leaves up together and julienned them instead of leaving them whole and added this to the tomato mixture.  I let this sit until I cooked the pasta.  I drained the pasta and ran cold water over it to get it to room temperature.  Put the pasta in a bowl and added the Parmesan Cheese.  I buy marinated feta cheese from a local stand.  Mix the parmesan and feta with the pasta and then add the tomato mixture.  Very tasty!

I make this constantly! Added balsamic-half a teaspoon and i saute garlic and onion prior to mixing it up. I also add extra garlic and mix cherry tomatoes with vine tomatoes. It goes fast in my house! Good warmed or cold!

I substituted one cup of cut-up sundried tomatoes (more expensive but much more flavorful) for the fresh diced tomatoes and used LOTS of torn fresh basil leaves.  Everyone LOVED the salad at the BBQ and many wanted the recipe.  The leftovers were delicious for lunch the next day warmed up in the microwave.

How can you ever go wrong with tomato and basil? I used cubes of mozzarella instead of parmesan or feta added a teaspoon of balsamic vinegar and some crushed red pepper flakes. It was delicious!

We love this recipe. Even my children who are known to be picky at times gobble it right up. I use grape tomatoes halved green onion along with white onion probably more garlic than it calls for and add extra parmesan. I prefer it warm rather than cold but it is good cold if you add a little red wine vinegar. Have made it for company and family and they love it too and have asked for the recipe! Now a regular side dish at our house!

I added chopped italian parsley (from my garden) and you could saute' vidalia onions and the basil and italian parsley with and sugar snap peas and some finely sliced zucchini (I used my mandolin) it really enhances the flavor and the texture. I added a splash of balsamic vinegar too. Yummy! I find my garden the creator of most of my summer meals. Throw items in that are ready to be picked and viola! you have a new dish. Its been a hot summer so it's nice to have some cold leftovers that are ready to munch. I doubled the recipe so I could have more refrigerated and ready after a long day and commute. Thank you Angela!: D

I've read a lot of reviews in which the lack of flavor or nutrition is a concern. I thought the dish was decent but nothing that stood out. But here are some ideas that might give people what they're looking for. I made it a second time with these adjustments and it was very good. I added pitted and chopped Kalamata olives which gave a nice savory bite and boosted flavor. I took a handful of grape tomatoes cut each in half sprinkled w/Na & olive oil then roasted. This brought out the natural sugars & gave the dish more dimension. I also added a small pkg of baby spinach and wilted it within the dish while everything was still hot. This adds tons of nutrition and adds color and flavor as well. I also used herbed feta which of course boosts the flavor. I'm also thinking that using a can of fire roasted diced tomatoes would lend even more flavor and depth. Dry herbs are generally more flavorful than fresh so that's something to keep in mind. Dried basil would be more flavorful than fresh. I would also leave out the fresh onion it is too pungent to taste good and I personally don't think it's necessary and adds nothing but a strong onion flavor & an odd crash of textures that don't go well together. Something to think about......:)

tomato basil pasta

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 6

Author : ANGELA DAWN

Ingredients

Instructions

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