Community Pick
Balsamic Tomato-Basil Pasta
"This super tasty recipe came from a co-worker who's wealthy family always made sure to serve this at their fancy summer parties. It is a snap to put together, making it perfect for families who want a meal in a hurry, or the host of party who wants something spectacular that won't keep them in the kitchen instead of with their guests. Either way, you will get the same rave reviews that I have over the years."
photo by Anonymous
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 453.59 g any type pasta, your preference
- 1 bunch fresh basil
- 4-6 garden fresh tomatoes, diced
- 14.79 ml extra virgin olive oil
- 3 clove garlic, chopped
- 59.14 ml good balsamic vinegar
- 59.14 ml grated parmesan cheese
- 4.92 ml sea salt
- 2.46 ml fresh ground pepper
- 4.92 ml oregano
directions
- Prep the tomatoes, garlic, etc-- before boiling the pasta.
- Boil pasta while making the rest of the dish.
- Saute garlic in olive oil.
- Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
- Cut basil leaves and toss all ingredients together, including Parmesan cheese.
- Serve additional Parmesan on the side, if desired.
Questions & Replies
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Reviews
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This was very good. We added crumbled feta cheese.<br/>Take 2: We just made this again and it was DELICIOUS! This time, we added chunks of chicken that were dredged through a flour mixture with thyme, dried mustard, paprika, salt and pepper, and then sauteed. SO GOOD!!! -
Found this recipe while I was trying to find a way to use up my tomatoes and basil. Great dish. Very simple to make and very tasty. I reserved the pasta water and added about a ladle full when combining the pasta to the sauce. -
This recipe reduced to two servings very easily(FYI 1/16 cup = 1 Tbsp).I added half a grilled chicken breast to one serving, and some mozzarella on top of both. Bowtie pasta worked well, and garden fresh tomatoes are ideal! Very smooth taste, but I could have used a little more of a kick. Maybe more garlic next time... Really good combination of flavors. Thanks -
This was okay, but nothing special. I used gnocchi, which only came in a 14 oz bag - I probably needed 1.5 of a bag to go with all the sauce. The balsamic was a nice addition to the sauce and I will add it to other recipes in the future. I though 1/4 cup was a little too much, though. I suppose it all depends on how much tomato you end up with - maybe I had less tomato than others and the ratio was off.
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Amazing! I'd never thought of using balsamic for a sauce before but this was incredible. Thanks for sharing.
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Tweaks
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We've been making this dish for years, and it's still a favorite. It's great at potlucks and I have yet to find someone who doesn't love it. I make mine with bowtie pasta and simmer it without the lid for awhile so it's thicker. I also use fresh mozzarella balls (the ones in water) instead of parmesan, because the texture and flavor of fresh mozzarella is amazing :) Great recipe!
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
