Fresh Tomato Pasta Recipe

4.5 2 2
Fresh Tomato Pasta Recipe
Fresh Tomato Pasta Recipe photo by Taste of Home
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Fresh Tomato Pasta Recipe

Read Reviews
4.5 2 2
Publisher Photo
Garden-fresh veggies and herbs blend together beautifully in this flavorful pasta sauce recipe from our Test Kitchen.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 3 medium tomatoes
  • 1-1/4 cups uncooked penne pasta
  • 1/2 cup finely chopped green pepper
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh oregano

Directions

Make a slit in each tomato. Place tomatoes in boiling water for 1 minute; drain. When cool enough to handle, remove skins and discard. Seed and chop tomatoes; set aside.
Cook pasta according to package directions. Meanwhile, in a skillet, saute the green pepper, onion and garlic in oil for 2-3 minutes or until tender. Stir in the tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in basil and oregano. Drain pasta; toss with tomato mixture. Yield: 2 servings.
Originally published as Fresh Tomato Pasta in Cooking for 2 Summer 2006, p16

Nutritional Facts

1 each: 291 calories, 9g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 48g carbohydrate (10g sugars, 5g fiber), 9g protein.

  • 3 medium tomatoes
  • 1-1/4 cups uncooked penne pasta
  • 1/2 cup finely chopped green pepper
  • 1/3 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh oregano
  1. Make a slit in each tomato. Place tomatoes in boiling water for 1 minute; drain. When cool enough to handle, remove skins and discard. Seed and chop tomatoes; set aside.
  2. Cook pasta according to package directions. Meanwhile, in a skillet, saute the green pepper, onion and garlic in oil for 2-3 minutes or until tender. Stir in the tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Stir in basil and oregano. Drain pasta; toss with tomato mixture. Yield: 2 servings.
Originally published as Fresh Tomato Pasta in Cooking for 2 Summer 2006, p16

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MY REVIEW
Cwaz23 User ID: 6908223 159020
Reviewed Sep. 27, 2013

"This was pretty good. Quite fast prep & of course, we increased the amount of fresh herbs. We'll make again for a nice lunch."

MY REVIEW
lmcforbes User ID: 4284345 163376
Reviewed Jul. 24, 2009

"Doesn't come out to look like the picture. It wasn't that great."

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