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.


  • 2 ripe tomatoes, seeded and coarsely chopped

  • 4 oil-packed sun-dried tomatoes, drained and coarsely chopped

  • 1 clove garlic, minced

  • ¼ cup extra-virgin olive oil

  • Salt and freshly ground black pepper

  • ½ 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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