Pasta with Fresh Tomatoes and Basil

Fruit - Sweet & Savory, Pasta dishes, Vegetarian Entrees
Farfalle with a no cook tomato sauce. Just fresh tomatoes, basil, olives, cheese and a few other ingredients. mjskitchen.com

Now that your mouth is burning from the green chile I’ve been serving up this month, I thought I would help cool things down a bit and introduce you to another of my tried and true recipes – Farfalle with Fresh Tomatoes and Basil(a no cook tomato sauce). This recipe was inspired by one I saw many years ago in Gourmet magazine (I think). Over the years I have taken the original recipe and tweaked it a little here and there, playing around with different cheeses, pasta, and a variety of ingredients.

Basket of fresh basil and tomatotes

The recipe I’m sharing with you here is the best of them all, and a recipe that I am not allowed to change. During tomato season I make this three or four times, then once the fresh, local tomatoes disappear, we wait until next year to have it again.

This dish requires fresh picked, quality, ripe tomatoes and fresh picked basil. The tomatoes and basil are mixed together in a bowl with a few other ingredients, allowed to rest for at least an hour, then tossed with hot pasta. (If you can’t eat pasta, rice works just as well.) The hot pasta melts the cheese and provides a base for this wonderful no cook tomato sauce. I think you’re going to love it!

Farfalle with a no cook tomato sauce. Just fresh tomatoes, basil, olives, cheese and a few other ingredients. @mjskitchen mjskitchen.com
Farfalle with Fresh Tomatoes and Basil
Prep
20 mins
Resting Time
1 hr
 

One of my tried and true pasta recipes – Farfalle with Fresh Tomatoes and Basil. A summer dish with fresh picked, quality, ripe tomatoes and fresh picked basil. The only cooking you do is to make the pasta. You're going to love it!

*See Kitchen Notes for more information and related links.

Course: Main Course, Vegetarian
Cuisine: American
Keyword: pasta, tomatoes, vegetarian
Yields: 4 servings
Ingredients
  • 5 – 6 medium fresh tomato* coarsely chopped (1.5 to 2 pounds tomatoes)
  • 1 medium clove garlic* minced
  • 1/2 cup sweet onion minced
  • 10 large pimento stuffed green olives* sliced thin
  • 1 cup somewhat loosely packed fresh basil* chopped
  • 1 cup grated Monterey jack or Mozzarella cheese*
  • 2 Tbsp. olive oil
  • 1 Tbsp. Red wine or fruity vinegar
  • Generous amount of fresh ground pepper
  • A touch of sea salt
  • 8 ounces Farfalle* (bowtie pasta)
Instructions
  1. Combine all ingredients, except farfelle, in a large bowl (large enough to hold the tomato mixture and the pasta when it’s cooked)
  2. Let the tomato mixture set at room temperature for at least one hour.
  3. Cook the pasta according to the directions and al dente.

  4. Drain well and add to the fresh tomato mixture, toss to combine.
  5. Serve and Enjoy!
  6. Since it takes about 30 minutes to make the pasta, I usually start the water for the pasta after the tomato mixture has rested for 30 minutes.

Kitchen Notes

Basil – There is no replacement for fresh basil. Dried basil does not work!

 

Tomatoes – Always use firm, ripe tomatoes. If the tomatoes are mushy or overripe, find another use for them, but don’t use them for this dish. As far as the type of tomato goes, whatever type you have, except for Roma or cherry tomatoes. There isn’t enough jelly in Romas to help create a “no cook sauce” and cherry tomatoes have too little meat and too much skin. Large heirlooms are the best! However, I’ve used all sorts of tomatoes for this dish and they all work wonderfully, just as long as they are GOOD medium to large, meaty tomatoes.

 

Farfalle – For years, I made this with linguine but once I tried it with farfelle (bowtie), I’ve never gone back.  With the farfelle it is easier to grab a little of everything in one bite; therefore, I would highly recommend using it over linguine. I would not recommend Penne which is too thick for this sauce nor angel hair (Capellini) which is too thin.

 

Olives – We’ve made this with green olives, black olives and both, but our favorite are the pimento stuffed green olives, and since I buy them in the huge jars, I always have them in the refrigerator. However, most any type of olive works. I haven’t found one that didn’t.

 

Cheese – Our favorite is Monterey Jack, but most any type of young white cheese works. You want a young cheese with a low melting point. That way, the cheese will soften and even melt a little bit when you add the hot pasta.

 

Garlic – Because this recipe uses raw garlic, a medium sized clove yields a relatively strong garlic flavor after an hour of resting in the sauce. If you’re not a garlic fan, just leave the garlic out or use a really small piece. I’ve used roasted garlic in this dish, but to be honest – I prefer the raw garlic.

 

Variations

For a spicy version, add ¼ to ½ tsp. red chile flakes.
For a gluten-free version, use rice instead of pasta.

Pasta, fresh tomatoes, basil, olives and cheese

Here is a link to a similar dish – Linguine with Tomatoes, Brie and Basil – which I saw over at Southernboydishes the other day. I’m going to be trying this one next. It looks delicious!

During the heat of the summer, this is such a refreshing pasta. Here are a few more recipes that will help you beat the summer heat.

59 Comments

  1. Pingback: Meals Suggestions for an Abundance of Garden Produce | MJ's Kitchen

  2. Pingback: A Review of Three Heirloom Tomatoes – Growing to Eating | MJ's Kitchen

  3. The combo, the colors, and the flavors – jump out of the screen. Gorgeous salad MJ!

  4. Great pasta! I make a similar no-cook tomato sauce this time of year. However, I’ve never thought to add green olives!!!

    I’m so surprised to see green olive in one of your recipes! My first visit to NM, I tried to order a pizza with green olives. I was offered black olive or green chile as alternatives. Someone said you can’t get green olives in the Southwest. Is this something that has changed recently? Or was I misinformed?

    Either way, I need to try out your recipe sometime soon!

  5. Hi MJ!

    Just stopping by to say thanks for being a part of the YBR!

  6. Your basil look so fresh! I’d definitely want to include that in cooking. This is a simple and delicious pasta that we can always rely on on busy days.

  7. I so agree with you about fresh basil. It has a strength that no dry basil could come close to and it is so pretty. Thanks for sharing with My Meatless Mondays. Have a wonderful week.

  8. Those little orange tomatoes did great in this recipe. Ted LOVED it. SA

  9. love simple and fresh pasta dishes like this

  10. I had such a great smile looking at your FB post re:UPS & the shipment of Green Chile in New Mexico – how great is that? :).

    Your salad looks gorgeous — so full of life. Basil has got to be the all time perfect complement to tomato and I love that you added olives here too (I eat olives with virtually every salad — I used to call them “little bits” when I was a kid and apparently started asking for them at the age of 2! some habits never change ;-)). I wouldn’t alter a thing in this recipe either. Don’t mess with perfection! ;o).

    • Thanks Kelly! Yes – that sign was pretty funny! Just another show of how proud we are of our chile. 🙂 “Little bits” for olive – I like that. 🙂

  11. I love the pure flavors of this dish… back to the basics and delicious!!

  12. I like pasta with tomatoes and basil because it’s a fresh and light meal. mmmmmm…

  13. Certainly, your pasta with fresh tomato and basil will work with the kalamata olives we get here MJ. Yes it’s a simple dish but so full of flavors. Of course, as you mentioned, fresh ingredients are a must. Love it MJ! =)

  14. Gorgeous pasts dish and such fresh flavors too!I love the tomatoes with basil,such a classic combo and the olives seems like a lovely addition!Will be trying this since we love pastas 🙂

  15. What a light and fresh yet vibrant dish, MJ. This would be a perfect side dish for barbecues or just a light lunch main. Love how the photos.

  16. It’s really difficult to beat pasta, tomatoes, basil, and cheese! I love the addition of the olives. I think I could eat my weight in this dish! Great post!

  17. Hi MJ, your wonderful bowl of pasta looks so colourful! Such a delicious meal – pasta, I love it, with such beautiful, summery ingredients. Basil as well – my all time favourite herb I think… I don’t think anything could ever have too much basil, right? 😀

    • Totally agree Charles! Basil Rocks! 🙂 I had some grilled baby artichokes yesterday and Santa Fe that had been marinated in a lemon basil marinade – awesome!

  18. One of my summer favorites. The heat from the pasta just warming the tomatoes is so good.

  19. What a fabulous summer meal! I can’t wait until I start getting more tomatoes from my garden. 🙂

  20. Yummy! Just in time for basil pinching.

    • Hey Kathy! So good to hear from you! Yes – Perfect reason to pinch those basil plants! I think you and Mike will enjoy this! XOXO

  21. Pasta always taste best when simple, with seasonal high-quality products and yours looks exactly like that! You have reminded me I don’t eat Italian pasta often enough (I’m so absorbed with Asian noodles and rice…).

  22. This is a wonderful dish! I love all the flavors you added to it! Definitely my choice especially during summer!

  23. Gorgeous photos and a wonderful meal! This is always be my favorite…

  24. I love fresh tomatoes and basil sauce, but I usually cook their mixture for a bit. Your version in interesting, though!

  25. I’m covered up in basil – I’m making this!

  26. Nice and simple pasta recipe, perfect for anything grilled

  27. Fresh pasta dishes are much better than heavily laden with sauces – love it 😀

    Cheers
    CCU

  28. I love this simple pasta dish. I think olives and tomatoes are a wonderful combination. I know everyone in my family would love this xx

  29. What a lovely pasta salad MJ! Perfect for a weekend BBQ!

  30. Fresh tomato pastas are one of the reasons I grow tomatoes, MJ. I really do like the flavor of pasta dressed with fresh, rather than cooked, tomatoes. Your recipe here sounds like a good one and I’ll gladly give it a try — once I get over this BLT addiction. I just can’t help myself. Good thing I’ve got plenty of tomatoes!

    • I’m with you John – I can’t think of a better use except maybe a BLT. Darn – now I’m craving a BLT! Well, I know what we’re having for lunch tomorrow. 🙂 Thanks!

  31. Oh, this is the BEST of summer’s harvest! I have made similar dishes with fontina or brie…but not yet this year. I need to grab some tomatoes and add this to our menu. Thanks for perfecting the recipe for us all 🙂

    • thanks Liz! I never thought of using brie until I saw the recipe at Southern Boy Dishes. It sounds wonderful and a cheese I’m definitely going to try.

  32. that pasta just pops – fantastic pic, MJ. Hope things are going well for you. Cheers

  33. I have lots of basil. Can you ship me some fresh tomatoes? 🙂

    • I’d love to ship you some, but I have a hard enough time getting them from the market home. I pick the best, ready to eat tomatoes I can find. I have lots of basil as well, and are putting it in everything I can’t think of. 🙂

  34. Your photo looks so appetizing. I’d love to have a plate of this right now. Bright, healthy and delicious!

  35. This is my kind of summer pasta salad! So fresh and full of flavours!

  36. Delicious and colorful pasta . My kids love pasta a lot. Adding fresh veggies will be a wonderful idea.

  37. This pasta is so fresh and summery and my perfect perfect dish!

  38. You’re so right that dried basil doesn’t work! It’s not worth buying. Terrific dish. I sometimes make something similar, but never with the olives. I really like that idea – I’ll definitely try it. And I agree with your choice of farfalle over linguine (or another long pasta shape) – when the ingredients are kinda chunky, I like my pasta chunky too! Really a terrific dish. Although you can never have too many green chile recipes for me!

    • Thanks so much John! I’m not done with the green chile recipes. Just taking a short break. 🙂 I use to dry basil and found that I never used it. Now I blend it with some parsley and oil and freeze it in ice trays to use during the winter. Fresh basil in the winter is quite expensive here.

  39. Yes, I think I would love it! Your pasta is so fresh and I love how you take advantage of tomato season. Great recipe MJ!

    • Thanks Nancy! I’m one of those people that can’t eat fresh tomatoes unless they are right off the vines, so yes, I definitely take advantage of tomato season. 🙂

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