Tomato and Basil Pasta al Fresco

Tomato and Basil Pasta al Fresco
When you want something fantastically easy, light and healthy for dinner !
  • 1 small box spiral pasta, or angel hair
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced [ 1 tsp garlic powder]
  • 3 cups cherry tomatoes, quartered (about 1 1/2 pints) [ or 3 medium vine ripe—diced]
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup packed fresh basil leaves, torn [2 TB dried]
  • 1/2 cup grated parmesan
  • 1 or 2 TB balsamic vinegar [to taste]
  • 8 ounces fresh mozzarella, grated (about 1 1/4 cups)
  • **options: 1 cup small pitted black olives, and/or 1 cup shredded chicken

Cook pasta until tender but still firm to the bite, stirring occasionally as directed on box.

In a medium skillet heat the olive oil over medium heat. Add the garlic and basil, saute until fragrant, about 2 minutes. Add the tomatoes, salt, pepper, and Parmesan. Toss to combine. Serve topped with fresh grated mozzarella.

** Ok, ok , so I seriously simplified this by using garlic powder since the fresh garlic I used the first time was too intense. I put the olive oil in a coffee mug with the garlic powder , salt , pepper, and dried basil-- then heated then all together for 1 minute, stopping halfway through to stir.** You can use vine ripe tomatoes too and it's still fantastic. Even better cold after a few hours in the fridge.


  1. Your pasta looks so fresh and lovely. I can't believe you posted 39 recipes in one month! You go, girl!!

  2. Thanks Ninette! I wanted to give folks something to see when they came to visit my site. And hopefully a reason to come back! Thanks for visiting!


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