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Fresh Tomato Pasta

Total Time

Prep: 25 min. Cook: 20 min.


2 servings

Garden-fresh veggies and herbs blend together beautifully in this flavorful pasta sauce recipe from our Test Kitchen.


  • 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.

Nutrition Facts

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

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