Pasta with Olive Oil, Tomatoes and Basil

This dish celebrates the flavor of olive oil. It is rich and a cozy dish for a wintery day. The large amount of olive oil allows even winter tomatoes to shine.


Large handful about 3/4 oz fresh basil

3 Roma Tomatoes

8oz Pasta, Whole Wheat Penne or Rotini work well but any shape and type works

1/2 cup extra virgin olive oil

Salt and Pepper to taste

  1. Boil water for pasta and cook according to the instructions. When done drain and set aside.
  2. While pasta is cooking wash and cut basil into ribbons. Basil leaves can be stacked and rolled, then easily cut into ribbons with a scissors, kitchen shears, or a knife.
  3. Cut tomatoes into bite sized pieces.
  4. Measure out 1/2 cup Olive Oil
  5. In a pot on the stove add the tomatoes and olive oil over medium heat. Cook to soften the tomatoes. Add a pinch of salt if using.
  6. Remove from heat. Add drained pasta and and basil stir to coat with the olive oil and tomatoes. Add a little pepper if using. If the oil didn’t cover well you could add a little more or a spoon of water.
  7. Allow to cool slightly before eating- the flavor of the tomatoes and olive oil will be stronger.
  8. Refrigerate leftovers promptly for food safety. Leftovers can be eaten cold or reheated.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *