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Pasta with Marinated Tomatoes

Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.

  • Servings: 4

Source: Martha Stewart Living, August/September 1992


  • 2 ripe tomatoes, seeded and coarsely chopped
  • 4 oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 1 clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/2 pound garganelle or penne pasta
  • 1 cup fresh basil leaves, loosely packed


  1. Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.

  2. Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.

  3. Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature.

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