Tomato and Garlic Pasta Recipe

This is probably one of my favorite recipes from this site! I have made it more times than I can count. You really want to use quality ingredients for this. Use fresh, red, ripe tomatoes, as the flavor is just something you can't get out of a can. Use a good olive oil. Fresh garlic. I always use dried basil but I'm sure fresh basil would be great too. I also sometimes splash in just a little bit of sweet balsamic vinegar (about 1/2 - 3/4 tablespoon). It really gives this dish a unique flavor. I absolutely love this one. It is so light and delicious. Thanks so much. :)

Really good pasta dish but I did not toss the cooked pasta in olive oil. An Italian chef once told me that if you coat hot pasta with oil, it will not effectively absorb the sauce… Just an observation!

I like the recipe, the addition of tomato paste was great. But, there are a few issues. First - NEVER rinse pasta, for any reason. The starch is what helps the sauce to coat the pasta and Second - don't put olive oil on the pasta before you put the pasta into the sauce. Any recipe that suggest rinsing pasta in cold water should be tossed immediately. Even for a cold salad - spread it out on a sheet pan to cool off, but never rinse the starch off ~

Loved this! I did not cook the fresh tomatoes - just cut and put right in at the end. I used 1 1/2 lbs pasta and only used two large tomatoes and that was plenty for my taste. I will be making this again!

The recipe is a great base to build on; Second time I made this I did 2.5lbs Roma tomatoes (felt there wasn’t enough first time), added two extra cloves of garlic, and then I jar of sun dried tomatoes. Came out fantastic. Used the oil from sun dried tomatoes to roast the garlic.

This is a great recipe, especially if you have fantastic tomatoes and plenty of fresh basil. If you are lacking in the produce department, add some mushrooms for more flavor. Here's what I did: I sauteed 8 oz of quartered crimini mushrooms with the garlic until they released their juices, 2 to 3 minutes. Then, I added a 1/4 cup of dry white wine and cooked over medium-high heat until all the liquid had been absorbed. I followed the recipe from there, adding the tomatoes and pasta. It turned out great and the mushrooms really made up for my less than perfect tomatoes.

LOVE this. I know it seems simple/plain but it's seriously so delicious and quick. I use on the vine organic ripe tomatoes, boil the tomatoes until the skins rip, scoop them out into a bowl and add gluten free spaghetti to the water with salt. I usually add the basil in right after I add the tomatoes to the sauce and use extra basil with extra garlic. Then drain the noodles, put the noodles back in the pot, add the sauce to the pot and dump 1/4 cup Parmesan cheese and stir. YUM! Thank you!

Quarter 8 oz crimini mushrooms and sauté 2 or 3 mins., just until liquid is released, before adding the garlic. 1/4 c Sherry or white wine and Italian seasoning required. To Skin a Tomato: cut a cross on the bottom, place in a pot of boiled water for 1/2 min. or so. Stab with a fork and peel.

This is my absolute favorite pasta dish!! It's so light, fresh and flavorful and super easy to make. The recipe as is, is amazing but I like to add chopped zucchini and cook it in the olive oil for a few minutes to soften before I start the garlic. It make it a bit more hearty adds an almost meaty flavor. Definitely worth trying!

Yum, this was good. It has all the components I look for in a dinner type recipe: It is cheap to make, quick to put together, healthy, and taste pretty descent. The changes I made was using 1 Tblsp of olive oil to saute the garlic in. I misread it should be more. I also used, 2 15oz cans of petite diced tomatoes for the 2lbs of prepared tomatoes. That saved so much time and dishes! Since canned tomatoes have salt I didn't add any and I don't care for black pepper, so I didn't add any of that either. I don't have fresh basil, so I just added a pinch of dried. I find it to be really strong. The ingredients list doesn't mention it, but the recipe says to add 2 Tblsp of olive oil to the cooked drained noodles. I think it was neccessary for added flavor and so they didn't bunch up, but blend in with the sauce. The angel hair pasta was the perfect type. It made 4 generous servings. ty

This was delicious..made a few changes. I prepared the tomatoes about 3 hours before and put some salt and pepper and chile flakes along with some italian seasoning. I left it to marinate. I also prepared some shrimp with garlic butter anf when they were almost done I put themin the sauce. The whole meal was delicious.

I made it with regular spaghetti It was a hit Don’t forgot to salt and add liberal amounts of grated cheese !!

I replaced regular tomatoes with cherry tomatoes, it's very delicious!

I used vegan cheese

Couldn’t believe how flavorful it was.

A must-try for everyone!

This seemingly simple pasta dish is elegant in flavor! If anything, I would add another tomato or two, making it even more saucier. The sauce is what makes this dish!

Love when a recipe just works.

Made it once — already a favorite.

Such a satisfying recipe.