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.


  • ¼ cup extra-virgin olive oil

  • 3 thinly sliced garlic cloves

  • ½ teaspoon coarse salt

  • ½ 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.

    tomato basil pasta
    Hans Gissinger
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