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Rating: 4.37 stars
204 Ratings
  • 5 star values: 118
  • 4 star values: 56
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 2

Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.

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  • Meanwhile, cook pasta according to package directions.

  • Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Nutrition Facts

635 calories; protein 29.1g; carbohydrates 60g; fat 31.9g; cholesterol 48.4mg; sodium 627.3mg. Full Nutrition
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Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/21/2010
I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy. Read More
(121)

Most helpful critical review

Rating: 3 stars
07/09/2010
This was dinner for us last night. I used whole wheat pasta cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c. if that. I also used fresh garlic. My boys seemed to like this but my husband thought it would have been better with a mixture of parmesan and mozzerella. Good base recipe to tweak any way you like to make it suit your family. Read More
(62)
204 Ratings
  • 5 star values: 118
  • 4 star values: 56
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 2
Rating: 5 stars
05/21/2010
I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy. Read More
(121)
Rating: 3 stars
07/09/2010
This was dinner for us last night. I used whole wheat pasta cut down the mozzerella cheese in half and cut the EVOO WAY down to a 1/4 c. if that. I also used fresh garlic. My boys seemed to like this but my husband thought it would have been better with a mixture of parmesan and mozzerella. Good base recipe to tweak any way you like to make it suit your family. Read More
(62)
Rating: 4 stars
02/02/2012
Simple delicious - and not just for summer! Although I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz! Read More
(46)
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Rating: 5 stars
05/21/2010
I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy. Read More
(44)
Rating: 3 stars
01/25/2004
I was really excited about this recipe and followed it exactly except I added 1/4 lb of prosciutto. However the garlic really overpowered the taste from the tomatoes and the basil. We love garlic but it is very powerful raw. I would decrease the amount of garlic if I were to make it again. Read More
(33)
Rating: 4 stars
02/02/2012
Simple delicious - and not just for summer! Although I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz! Read More
(25)
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Rating: 5 stars
06/26/2005
This recipe is fantastic! I served Tony's Summer Pasta for a family dinner party and everyone wanted me to email the recipe to them. Someone even suggested you could try feta cheese instead of the mozzarella. Read More
(18)
Rating: 5 stars
01/24/2011
Try this with brie cheese instead of the mozzarella. Cut rind off first and tear or cut into small chunks. It's the BEST! I've had this recipe for 20 years and make it every summer with fresh tomatoes and basil from my garden. The brie is a must-try! Read More
(18)
Rating: 4 stars
08/04/2009
very good and full of flavor. in order to cut down on the calories i left the cheese out of the recipe completely and added a few more veggies to the marinade. i put some grated parmesan on the table when i served it so people could add a little parmesan to the top if they wished but no one really missed it. it was a huge hit. i was able to serve this again cold as a nice summer pasta salad using bite-sized pasta instead of the pasta strands. fresh lemon is great in this dish as well! Read More
(17)