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Pasta with Fresh Tomatoes and Pine Nuts

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Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008

Ingredients

  • Coarse salt and ground pepper
  • 2 medium tomatoes, diced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 8 ounces angel-hair pasta
  • 2 tablespoons pine nuts, toasted if desired

Directions

  1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.

  2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Reviews Add a comment

  • Gund
    7 MAR, 2013
    I used to be able to print these recipes, what happened? Am I missing something?
    Reply
  • jingles79
    17 SEP, 2010
    Dont drain the pasta. Transfer it to the bowl using a pasta fork. It's better to have a little pasta water in the dish because it helps to make it's own "sauce". If the pasta seems dry, stir in a couple of Tbls of pasta water. Pasta water is salted and has the flavor of the pasta cooked in it. I do this with every pasta dish and it always works. Be sure to start with just a little water. You can always add more.
    Reply
  • Dbates1108
    4 AUG, 2009
    Add a little grilled chicken and you have yourself a meal!
    Reply
  • thebigsalami@att.net
    4 AUG, 2009
    pasta was not meant to be eaten as a main course but as a small first course.
    Reply
  • kat_mccluskey
    16 FEB, 2009
    I make something very similar to this, except I use cherry or grape tomatoes that I crush by hand (with clean hands), and fresh shredded basil instead of pine nuts. I also add a splash of balsamic vinegar to each plated serving.
    Reply
  • damoorern
    14 AUG, 2008
    Delicious with whole wheat pasta and Italian seasoning
    Reply
  • salanie
    14 AUG, 2008
    I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.
    Reply
  • salanie
    14 AUG, 2008
    I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.
    Reply
  • salanie
    14 AUG, 2008
    I make this recipe all summer. I use a good quality light olive oil vinaigrette dressing, in place of the olive oil, whole wheat pasta, and sprinkle with fresh basil. It is delicious and low calorie.
    Reply