Summer Pasta with Tomatoes and Basil

Servings 6 Serves


  • 1 1/2 tablespoons olive oil
  • 2 pounds tomatoes cored, and diced
  • 16 large basil leaves torn into strips, divided
  • 2 cloves garlic pressed
  • sea salt and freshly ground black pepper to taste
  • 10 ounces frozen green peas
  • 3/4 pound uncooked pasta shells
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese


  • Heat the oil in a large skillet over medium heat.
  • Add diced tomato, half of the basil, the garlic and salt and pepper. Cook until thickened, stirring often, about 20 minutes. Add frozen peas then reduce heat to low.
  • Meanwhile, cook pasta according to package directions; drain and place in a large bowl; toss with butter, remaining basil and the hot tomato mixture.
  • Sprinkle with freshly grated Parmesan cheese.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion, cucumber and avocado, tossed with red wine vinaigrette. Add some garlic toast.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Use gluten free pasta.
NUTRITION per serving: 355 Calories; 10g Fat; 12g Protein; 55g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 162mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat. Points: 9
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