0 (0)

Mains, Vegetarian

Pasta With Fresh Tomato Sauce

Pasta With Fresh Tomato Sauce
Los Angeles Times

Fresh tomatoes are so incredible right now, who wants to cook them? In this easy pasta dish, chunks of red, ripe tomatoes are combined with fresh basil leaves, olive oil, garlic and diced fresh mozzarella, then tossed with hot penne. ... Read more

Total Time: 35 minutes | Serves 4 to 6
  • 1 pound penne
  • Salt
  • 1 pound tomatoes, diced into 3/4-inch chunks
  • 3/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 pound fresh mozzarella, diced into 1/2-inch pieces
  • Freshly ground pepper
  • 3/4 cup torn basil leaves

Step 1Fill a large pot with hot tap water, cover, and bring to a boil over high heat. Add the pasta and salt to taste. Cook the pasta until al dente, about 13 minutes.

Step 2While the pasta cooks, place the tomatoes, olive oil, garlic, mozzarella, 2 teaspoons of salt, pepper to taste and the basil into a large serving bowl.

Step 3Drain the pasta and immediately add it to the serving bowl. Toss and serve.

Note: If you use cherry tomatoes, leave small tomatoes whole and cut large tomatoes in half.


Singaporean chili crab
Singaporean chili crab

Mascarpone-stuffed French toast with orange compote
Mascarpone-stuffed French toast with orange compote

Nixon Chicken
Nixon Chicken

Cafe Cego's goulash soup
Cafe Cego's goulash soup

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Beef daube
Rustic vegetable soup with rye croutons and parsley-savory 'pistou'
Sour fish soup with tamarind
Lamb frankie