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+ servings

Tomato Basil Pasta

Use those end-of-season tomatoes
Prep Time10 minutes
Cook Time15 minutes
Course: Main, Main Course
Cuisine: American
Keyword: pasta with tomatoes, using up end-of-season tomatoes
Servings: 2
Calories: 704kcal


  • 8 oz spaghetti style pasta uncooked
  • 3 cups assorted tomatoes
  • 1/4 cup olive oil
  • 1 clove garlic finely minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • Pinch of sugar
  • 1/4 cup basil roughly chopped


  • Cook pasta according to package directions; drain and set aside.
  • Heat oil in a large skillet over medium heat. add garlic, salt, pepper and sugar; stir well.
  • Add the tomatoes and cook until the tomatoes rust and release their juices. Cook until the liquid is slightly reduced. Add the pasta and basil. Toss well. Serve immediately.
  • Serve with Parmesan or Romano cheese if desired. It’s still vegetarian with the cheese but no longer vegan.


Serving: 1serving | Calories: 704kcal | Carbohydrates: 94g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1182mg | Potassium: 805mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2023IU | Vitamin C: 32mg | Calcium: 57mg | Iron: 2mg