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Fresh Tomato Pasta

 Fresh Tomato Pasta
Garden-fresh veggies and herbs blend together beautifully in this flavorful pasta sauce recipe from our Test Kitchen.
2 ServingsPrep: 25 min. Cook: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 291 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 319 mg sodium,

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Fresh Tomato Pasta (continued)

Nutritional Facts: 48 g carbohydrate, 5 g fiber, 9 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.