Fresh tomato and basil pasta

This is one of those meals that really can be made in 15 minutes or as long as it takes you to cook your pasta. Make sure you use fresh ingredients as these are what make this simple dish.

Serves 4


400g good quality farfalle, casarecce, penne, pasta

1 Tbsp salt plus extra for seasoning

2 Tbsp red wine vinegar

4 Tbsp extra virgin olive oil

500g fresh cherry tomatoes, cut in half

1 clove garlic, finely chopped

1 shallot finely diced

½ green chilli, seeds removed, finely diced

Handful fresh basil leaves, torn

Cracked black pepper

Freshly grated parmesan or crumbled feta cheese to serve (optional)


Bring a large pot ½ full of salted water to a rolling boil.

Add the vinegar and olive oil to a medium sized bowl.

Add the tomatoes, garlic, shallot, chilli and half the basil. Using your hand, lightly squash the tomatoes so the juices mix in with the other ingredients. Set aside.

Once the water is boiling, add the pasta and cook as directed on the packet. Do not over cook.

When the pasta is cooked, drain and immediately mix through the tomato mixture, add remaining basil. Toss all together. If using cheese add now and gently mix through. Taste and adjust seasoning if needed.

This pasta is fantastic eaten when hot; however, it also makes a fantastic salad.


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