Description
This juicy tomato pasta with basil is summer on a plate! Ripe cherry tomatoes, fresh garlic, basil, and extra virgin olive oil make a delish, healthy meal ready in less than 15 minutes.
Ingredients
Scale
- 8oz (220 grams) short pasta (fusilli, orecchiette, penne…)
- 3 cups (14oz-400 grams) cherry tomatoes
- ¼ cup (60 ml) extra virgin olive oil
- 2 garlic cloves, grated or minced
- 12 large basil leaves, shredded
- ½ teaspoon dried oregano
- fine salt & pepper, to taste
Instructions
- Cook: According to the packet instructions, cook the pasta in a large pot of salted boiling water. Drain as soon as it’s done, then rinse under cold water and drain again.
- Prep Tomatoes: Using a serrated knife, halve the cherry tomatoes and add them to a large serving bowl.
- Season: Add the extra virgin olive oil, garlic, basil, and oregano to the bowl. Season generously with salt and freshly ground pepper. Toss to combine.
- Combine: Add pasta to the other ingredients and mix thoroughly. Taste and season again before serving.
Notes
If using large tomatoes, dice them and drain well to prevent the salad from becoming too watery. Store in an airtight container in the refrigerator for up to 3 days; stir in a little olive oil to revive if the pasta dries out.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: pasta salad
- Method: boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 16 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg