Pasta with Fresh Tomato and Garlic Sauce

Pasta with Fresh Tomato and Garlic Sauce

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* Make this uncooked sauce at least one hour before serving and allow it to stand at room temperature (helps develop the flavors).

  • Prep Time


  • Total Time


  • Servings



  • 1

    8 oz. pkg. dried or 12 oz. fresh spaghetti (or another long pasta)

  • 3

    large ripe tomatoes, peeled & seeded & coarsely chopped

  • 2

    TBSP chopped fresh sweet basil

  • 1

    TBSP chopped fresh chives

  • 2

    TBSP chopped Italian flat-leaf parsley, or cilantro

  • 1-2

    elephant cloves of garlic, minced (double if regular)

  • 2

    TBSP olive oil (a fruity type if possible)

  • ½

    cup of finely grated mozzerella or fontina cheese

  • salt, freshly ground pepper & parmesan cheese to taste


1. Combine tomatoes, basil, chives, parsley, garlic, olive oil, cheese, salt, and pepper, in a medium-size bowl. 2. Let stand approximately 1 hour before serving. 3. Cook pasta according to directions. 4. Combine sauce and hot pasta in a warm bowl. 5. Pass around additional Parmesan cheese as well as mozzeralla/fontina cheese


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