Tomato Basil Pasta

Name: Tomato Basil Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 Tbs olive oil; 3 cloves of garlic diced; 3 cups of rough chopped tomatoes (heirloom preferred); 1 lb cooked pasta (your choice); salt and pepper to taste; 1 pound of mozzarella (fresh preferred); Fresh basil roughly torn

(2)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

2 Tbs olive oil3 cloves of garlic diced3 cups of rough chopped tomatoes (heirloom preferred)1 lb cooked pasta (your choice)salt and pepper to taste1 pound of mozzarella (fresh preferred)Fresh basil roughly torn

Directions

Cook your pasta to the instructions on the package. In large pan saute the garlic in olive oil. Then add the tomatoes, continue cooking them on medium heat. The tomatoes should brake up and become a loose sauce. Once your sauce is cooked down to you liking and seasoned take of the heat. (You may need to add a pinch of sugar to the sauce) Let the sauce cool slightly. Cut up the cheese and brake up the basil. Add them altogether at the end and enjoy. Great the next day!

This really brings out the tomato flavor.
Great in summer when you have a garden full of tomatoes!

Serves about 8 depends on the noodles you choose.

Number of Servings: 8

Recipe submitted by SparkPeople user ANSARHALISI.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 265.3
Total Fat: 13.2 g
Cholesterol: 51.7 mg
Sodium: 855.4 mg
Total Carbs: 19.5 g
Dietary Fiber: 0.9 g
Protein: 17.4 g

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Member Reviews

MICHELEKNY
I made this last night, but used about three times the garlic and added shrimp. Not bad! Very fresh tasting. Next time, I'll use less cheese or eliminate the cheese as it didn't really do much for me. - 1/17/12
DRDIGGER
I make this all the time except with a lot more garlic and with sauteed chicken or shrimp. It's a family favorite. - 6/18/11
ALIVE-AND-WELL
This recipe isn't vegan because it has cheese in it. You may wish to change the category. It sounds delicious, and I'd definitely make it with vegan cheese! Thanks for sharing! - 3/10/09