Fresh Tomato and Basil Pasta
Bursting with the essence of summer, this dish combines garden-ripe cherry tomatoes, aromatic basil and rosemary, and garlic-infused olive oil with freshly grated Parmesan Cheese to create a simple yet irresistible pasta sauce.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 6 servings
Calories 414 kcal
- 3 cups Fresh cherry tomatoes
- 1½ Tablespoons Fresh Basil, sliced
- ½ teaspoon Fresh Rosemary, chopped
- 1½ teaspoon Garlic, minced
- 2½ Tablespoons Pine nuts (optional)
- 2 Tablespoons Prepared Pesto Sauce
- 3 Tablespoons Olive oil
- 1 cup Parmesan Cheese, Shredded
- To Taste Salt & Pepper
- 1 Pound box Cellentani Pasta
Prepare pasta per instructions on the box. Strain and drizzle with a little olive oil to prevent it from sticking together. Set aside while you prepare the fresh tomato sauce.
In a large skillet, over medium heat, add olive oil. Add minced garlic and stir for one minute to infuse olive oil with garlic. Add the fresh cherry tomatoes and sauté for 2 minutes until skins begin to break.
Add fresh basil and chopped rosemary. Stir. Add the prepared pesto sauce and combine with tomatoes and herbs. Add pine nuts and Sauté for an additional minute. Add salt and pepper to taste. Stir. Turn off heat.
Pour sauce over warm pasta. Add 1 cup shredded Parmesan cheese. Gently stir to combine. Place pasta in a large serving bowl and top with more grated Parmesan cheese, rosemary sprigs and fresh basil. (Garnishes are optional)
Serving: 1cupsCalories: 414kcalCarbohydrates: 61gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 389mgPotassium: 377mgFiber: 3gSugar: 4gVitamin A: 639IUVitamin C: 17mgCalcium: 234mgIron: 2mg