This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Langu
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

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  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.

  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.

  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts

501.5 calories; 17.1 g protein; 82.2 g carbohydrates; 134.4 mg cholesterol; 33.4 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2007
I make something very similar to this recipe and I absolutely love it!! Rather than use vegetable oil I use olive oil. I also use fresh basil instead of dried and I use fresh plum tomatoes from the garden seeded and diced. I saute some garlic in olive oil add the diced tomatoes salt pepper some of the basil and let it cook for a few minutes (not too long). Then I toss penne with the tomatoes garlic and basil and add the remaining basil. It is a great summer pasta dish using fresh ingredients from the garden. I just made it again last night! Read More
(113)

Most helpful critical review

Rating: 2 stars
06/25/2009
We did not care for this. Too bland. I guess we like a stronger tomato taste with our pasta. Will not do it again Read More
(10)
46 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/24/2007
I make something very similar to this recipe and I absolutely love it!! Rather than use vegetable oil I use olive oil. I also use fresh basil instead of dried and I use fresh plum tomatoes from the garden seeded and diced. I saute some garlic in olive oil add the diced tomatoes salt pepper some of the basil and let it cook for a few minutes (not too long). Then I toss penne with the tomatoes garlic and basil and add the remaining basil. It is a great summer pasta dish using fresh ingredients from the garden. I just made it again last night! Read More
(113)
Rating: 5 stars
08/24/2007
I make something very similar to this recipe and I absolutely love it!! Rather than use vegetable oil I use olive oil. I also use fresh basil instead of dried and I use fresh plum tomatoes from the garden seeded and diced. I saute some garlic in olive oil add the diced tomatoes salt pepper some of the basil and let it cook for a few minutes (not too long). Then I toss penne with the tomatoes garlic and basil and add the remaining basil. It is a great summer pasta dish using fresh ingredients from the garden. I just made it again last night! Read More
(113)
Rating: 5 stars
03/07/2008
Love, love, LOVE this recipe. I used whole wheat spaghetti, sautéed the tomatoes for a few min, added white cooking wine and cut back on the oil. I also took out the garlic after the pasta was done, chopped it and added it to the tomatoes with some garlic powder. I sprinkled it with some fat-free parmesan "topping" and it was great. So quick, and so tasty. Read More
(48)
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Rating: 5 stars
07/22/2007
I am Italian so I really liked this version of "macaroni & oil"! I added some salt and garlic powder to the tomato toss and used whole wheat angel hair pasta also a little more oil and heated it all through. Served it with parmesan and ate the whole thing myself! Excellent thanks for a nice dish to use up garden tomatoes! Read More
(43)
Rating: 5 stars
08/24/2007
This is one of my favorite "end of the summer when tomatoes are abundant and delicious" recipes. I use more than one tomato per 8 ounces of pasta lots of garlic and fresh basil. Leftover sauce is superb on grilled chicken or fish. Read More
(21)
Rating: 4 stars
08/27/2007
Not bad. I used cherry tomatoes halved but otherwise followed the recipe as written. Read More
(13)
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Rating: 5 stars
10/13/2009
Quick and easy Italian dish. I use lots of garlic. Keep it simple. Read More
(12)
Rating: 4 stars
08/25/2010
Very simple ingredients but very good results! I had everything on hand so I tried this one. Used olive oil and garlic powder. Thanks! Added some grated parmesan to it too. Read More
(12)
Rating: 5 stars
06/11/2008
It's easy and quick to make. I used a tbs of olive oil. Read More
(12)
Rating: 4 stars
10/07/2009
My daughter does not like garlic so I couldn't add the garlic to our pasta water. However I followed the recipe as written and sprinkled garlic salt on mine after plated and it was fantastic. I think JCC's adaptation sounds good too so will probably try that next. Great simple and fresh pasta recipe. Thanks! Read More
(11)
Rating: 2 stars
06/25/2009
We did not care for this. Too bland. I guess we like a stronger tomato taste with our pasta. Will not do it again Read More
(10)