Tony's Summer Pasta Recipe

I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.

I roasted the tomatoes with the garlic and olive oil, and used dried basil and kosher salt. This made it very flavorful. I also tossed the pasta with 1/c. mozzarella and 1/2 c. shredded parmesan cheese and topped the whole thing with fresh basil. It was super yummy!

I used 1/2 package of linguini, 2 romas, and about a quarter cup of chopped red onion. After cooking the linguini, I return to the pan along with the garlic, tomato, oil and onion. After cooking over medium for about 5 minutes I put in a bowl to toss with remaining ingredients. Even my super plucky kiddos ate it- it was a miracle lol.

We love this dish. I used thin spaghetti because hubs prefers it and a few more tomatoes. Easy and tasty. I misread and combined the oil, basil , garlic garlic salt and pepper. Making a pesto type sauce. Occasionally I add red pepper or a jalapeno for a little extra kick. We like it with grilled chicken or fish. Nice summer dinner. Have made this for years.

Excellent! It is bruschetta on noodles! I used our own fresh basil and heirloom tomatoes from the Farmers' Market. I used only 2 garlic cloves, since garlic can quickly overwhelm everything. Next time, maybe only one clove, depends on the size of the clove. Plus I sauteed some chunks of chicken breast meat in olive oil, per other users' suggestions. I added 1 cup shredded, Italian 4-cheese blend. We thought parmesan might be too sharp and distract from the subtle basil flavor. Used half a package of linguine. No garlic salt. My suggestion would be to not mix it all together. Like spaghetti sauce, I would place noodles on a plate and then spoon the tomato-basil-chicken on top. When mixed together, the tomatoes and chicken sunk to the bottom of the bowl, and the noodles were gone first. However, my husband just had the left-overs for lunch today, and he loved it!

My family ate the entire 1lb of Whole Wheat pasta! This was fantastic. I didn't realize it was a cold pasta dish and I was not in the mood for that so I heated the olive oil, added the garlic and red onion until soft, then the seasonings, tomatoes and basil. I brought it to a boil then simmered with the lid off. Tossed in the pasta and yum! We added cheese as desired. Apologies for not making directly as listed but it still came out great.

Definitely a "keeper". Moderate change that I made: To avoid the further chance of the sauce mixture from cooling down the pasta, place the sauce in the bottom of the pasta bowl and then the hot pasta on top. Stir the sauce mixture up gently from the bottom. You can also modify/adapt this easy to make recipe with alternate cheeses that you may favor. We also tried this with Feta, and also with a blend of three Italian cheeses to lighten up the calories.

Definitely a "keeper". Moderate change that I made: To avoid the further chance of the sauce mixture from cooling down the pasta, place the sauce in the bottom of the pasta bowl and then the hot pasta on top. Stir the sauce mixture up gently from the bottom. You can also modify/adapt this easy to make recipe with alternate cheeses that you may favor. We also tried this with Feta, and also with a blend of three Italian cheeses to lighten up the calories.

This is an AWESOME summer pasta! I used seasonal tomatoes and fresh mozzarella . I didn't use garlic salt, but I did add some regular salt. I'm a garlic lover, but six raw cloves would be way too much. Chopped raw garlic is a bit much for me, especially if I have to work or be around people the next day! I grated one clove and that was plenty. Also, if you mix the ingredients with the hot pasta, your pasta will be room temperature. That was fine with me, but if you want your noodles piping hot, heat everything but the cheese in the pan. I had some leftover tomato mixture that I ate for an amazing salad the next day. Great recipe!

I thought this was absolutely wonderful as is when I tasted !Second time, To add a little more flavor and make a tad healther,I did cut the oil to 1/3 cup,added 1/2 cup red onion,and cut the mozz., to 8 ounces.I also used 3/4 tsp no salt with 1/4 teaspoon half salt.sauteed garlic and onion very lightly in the oil,made garlic less potent.also used dried basil instead of fresh - 1 tbls.,(didn't have fresh) This made it wow with very subtle changes. Will make this again and again ! thankyou for submitting.

This was very good but of course I made a few changes. I used basil olive oil and only enough to coat the tomato mixture ... at first. I used fresh mozzarella and cubed it. When finished I drizzled a bit more of the basil oil on top. If you like a little heat, I recommend a light dusting of red pepper flakes on top.

Made it on a whim — nailed it perfectly.

Bro, I’m officially obsessed.

Made it last night and it was light, fresh but very flavorful as is but will make a few kinks to it to make it my own and will be added into the rotation. It's so simple even my husband who can only cook toast can make it.

This is one of my favorite summer recipes. It's almost better the second day as a leftover. Sometimes I'll add shrimp for extra protein. It's so good!

Very boring. I didn’t enjoy it at all. I followed the recipe and was very disappointed.

It was fantastic!!!

I didn't add the garlic salt or regular salt. It was delicious. I thought it would be overpowering but all the flavors went really really nicely together. Thank you for this new addition to my rotation!

This is exactly the sort of dish I crave in summertime! One thing I added that gave the pasta it’s delicacy was mixing about 3tbs of melted butter into the pasta and I used silantro as my fresh herb. I cooked the linguine for about ten minutes as well because I like my pasta tender rather than el dente.

This was fabulous. So easy, so light and refreshing, so tasty and soooooo satisfying.