Easy olive oil, tomato and basil pasta

    25 min

    This is a great pasta that can be eaten at room temperature or as a cold salad. And colorful, too. Any type of twisty or unusually shaped pasta works well.

    130 people made this

    Serves: 8 

    • 1 (500g) packet farfalle pasta
    • 2 plum tomatoes, seeded and diced
    • 100ml (4 fl oz) olive oil
    • 2 cloves garlic, minced
    • good handful fresh basil leaves, cut into thin strips
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook pasta according to packet instructions; drain.
    2. In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic and basil. Season with salt and pepper.

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    Reviews in English (93)


    This was absolutely lovely, a great summertime meal packed full of flavour. I added some black olives and cubes of mozzarella for a slightly different taste and texture, big thumbs up  -  15 Aug 2010


    Really, lovely, fresh and tasty and easy peasy to make. Even better the next day!  -  25 Jun 2012


    I've been making this one for quite awhile with two ingredient additions--mozzarella & a dash of cayenne pepper. I keep the rest of the ingredients the same, but I do change the method! In a large bowl, I mix the olive oil with the minced garlic, salt, and a dash of cayenne pepper, and mash them altogether to infuse the OO with flavor. I soak the roma tomatoes (2-3x more than recipe calls for) in the OO mixture since the tomatoes hold more flavor than any other ingredient. I then add cubed mozzarella and the cooked bowtie pasta, mix it altogether, THEN scoop out 1-2cups at a time and saute it in a skillet over high heat until the mozzarella is bubbly and going brown, adding the basil at the end so it doesn't get brittle and overcooked. And I plate it. DELISH! Helped me woo my husband when we were dating; he still remembers this simple dish as one of his faves that I make. ;-) Thanks, CookinGirl!  -  02 Nov 2006  (Review from Allrecipes US | Canada)