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Tomato and Basil Pasta

Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.

  • Servings: 4
Tomato and Basil Pasta

Photography: Hans Gissinger

Source: Martha Stewart Living, August 2010


  • 1/4 cup extra-virgin olive oil
  • 3 thinly sliced garlic cloves
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for sprinkling
  • 1 pound cooked and drained short pasta (such as campanelle)
  • 4 medium tomatoes
  • 1 pound burrata ( or mozzarella cheese
  • Small basil leaves


  1. Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.

Reviews (4)

  • cararose1 14 Aug, 2012

    This was really good but instead of adding the tomatoes raw afterward, I put them in with the olive oil, and garlic. I also added some red pepper flakes.
    When I dished it out, I put the pasta on the plate, then the mozzarella then hot pasta on top. That melted the cheese quickly. Instead of some of the salt I added parm cheese. Delish!

  • kathims 14 Jul, 2012

    this was really good. I rinsed the pasta off before adding it to the dressing and tomatoes and it was perfect.

  • bernie1210 10 Sep, 2010

    let the mozzarella and tomatoes reach room temp before adding to the hot pasta. As for the salt, quite frankle I think the mozzarella has enough salt.

  • LNorman 30 Aug, 2010

    The dish is good but it would have better if I used less salt (my mistake) and real good mozzarela (unemployment excluded buying the good stuff). I found the dish got cold quickly. Did anyone find this happening also?

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