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Home » Entrees

Pasta with Tomatoes and Basil

Modified: Jan 28, 2021 · Published: Jan 5, 2010 by Anna · This post may contain affiliate links · 8 Comments

Pasta with Tomatoes and Basil is a really basic but good pasta recipe from Muir Glen. It’s supposed to be made with Angel Hair, but we use whatever spaghetti is around, including whole grain. You can use fresh tomatoes or good quality canned diced tomatoes. The fire roasted kind are especially good. For the olive oil, we use Greek olive oil, the best parmesan cheese we can find and fresh basil. The fresh basil is key.

Pasta with Tomatoes

Pasta with Tomatoes and Basil

8 oz angel hair pasta or regular or whole grain spaghetti
2 tablespoons good olive oil plus 1 tablespoon for tossing with pasta
⅔ cup diced onions
¼ teaspoon red pepper flakes
1-2 cloves minced garlic
1 (14 oz) can diced tomatoes (Muir Glen fire roasted)
¼ teaspoon Kosher or sea salt (or pinch of table salt)
¼ cup fresh cut basil
⅓ cup shredded parmesan cheese

Cook the pasta as package directs, drain and toss with 1 tablespoon of the olive oil.

While pasta cooks, heat 2 tablespoons of olive oil in a large sauté pan. I use a 12 inch lidded All-Clad sauté pan.

Add the onions to the oil and cook for about 5 minutes, then add garlic, tomatoes and salt to taste – consider the amount listed above a suggestion.

Pour the tomato mixture over the drained pasta and toss in the basil and parmesan cheese.

Serves 6

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  1. Tracy says

    January 07, 2010 at 7:48 am

    This sounds like a recipe my husband would love! With the fire roasted tomatoes and the red pepper flakes, this would be right up his alley. Of course I would never make it without the fresh basil, because that would be the highlight for me!

  2. jennie wilson says

    January 06, 2010 at 10:27 am

    Please spread the word to contact Ken Lowe the president of the Scripps Network to put back Food network and HGTV after many difficult negotiations with CableVision. Scripps did this last Friday . This is very upsetting to loyal viewers who like the programming.

  3. Kristin W says

    January 06, 2010 at 9:37 am

    Get her making risotto. Sounds ambitious, but kids tend to have more patience for the endless stirring. I have some good ones I can forward!

  4. Cheryl says

    January 05, 2010 at 10:54 pm

    Awesome job! I would wolf it down too, maybe with some sausage added:)

  5. Jane says

    January 05, 2010 at 9:00 pm

    Funny you should pose this question - my six year old niece finds comfort in mixing and baking as you described. But if Fuzz is more of a cook than a baker, more power to her! She probably makes this pasta dish much better than I could!

  6. Gloria says

    January 05, 2010 at 5:50 pm

    Yum, and easy!!! Right up my alley for healthy food!

  7. LilSis says

    January 05, 2010 at 5:24 pm

    That would be perfect! Pretty soon, Fuzz can cook the meal and you can be in charge of dessert! The pasta looks great! I love the Muir Glen fire roasted tomatoes.

  8. Katrina says

    January 05, 2010 at 1:24 pm

    Who needs Bertolli when you have Fuzz?! 😉

    Just kidding. Come on over and check out my giveaway!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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