Pasta with Vine Tomato and Herbs

    (82)
    30 min

    A delicious way to use up a glut of summer tomatoes or over-ripe tomatoes you might have in your fridge. Use any kind of pasta and the Italian cheeses you like best.


    80 people made this

    Ingredients
    Serves: 6 

    • 900g vine ripened tomatoes, seeded and diced
    • 3 cloves garlic, minced
    • 20g chopped fresh basil
    • 1 tablespoon chopped fresh mint leaves
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon dried red pepper chilli flakes
    • 120ml olive oil
    • 60ml sherry
    • 335g spaghetti
    • 60g freshly grated Asiago cheese
    • 220g fontina cheese, shredded

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, dried chilli flakes, olive oil and sherry. Let stand at room temperature for up to 2 hours, stirring occasionally.
    2. Cook the pasta in a large pot of boiling salted water until tender, but firm to the bite.
    3. Drain the pasta, and transfer to a large serving bowl. Drain some of the liquid from the tomato mixture, and toss with the pasta to coat. Add cheese, and toss until it begins to melt. Add the tomato mixture, and toss until mixed.
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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (57)

    by
    91

    loved this recipe!! I did not use the mint or the sherry - instead I added a slash of balsamic vinegar. My Italian husband (whose mother is THE BEST COOK) loved this - as did all my guest. I will make this again and again. Very easy and YUMMMMMMMY!  -  22 Aug 2006  (Review from Allrecipes US | Canada)

    by
    74

    This is our household favorite pasta dish! I always make it for guests, and everyone always wants the recipe. I read the other reviews, and don't let the cheese melting problem some people mention deter you from trying this delicious recipe. TIPS FOR GETTING THE CHEESE TO MELT: 1. Add cheese to pasta as soon as pasta is drained. 2. Use a stainless steel bowl when mixing the cheese with the pasta so the heat from the cooked pasta will be retained, aiding in a quicker melting process. 3. Use two forks and go back and forth in opposite directions right after adding the cheese. This helps to distribute the cheese more evenly.  -  11 Apr 2006  (Review from Allrecipes US | Canada)

    by
    44

    I didn't have any fresh tomato's or basil, so I used 2 cans of the new Aylmers tomato's with olive oil and garlic and I used a TBSP of McCormicks Basil in a tube,otherwise followed the recipe as printed, the taste was wonderful. I did not drain the canned tomato's but allowed the pasta to absorb the excess juice before I served it. I also did not like the look of the cheese and found it made clean-up more difficult (the cheese really coated the forks etc), next time I am going to skip adding the cheese and just serve the pasta with a shaker of parmesan so that everyone can add their own at the table, also will have a shaker with red pepper flakes so that the teenagers can spice it up as much as they like. I think the parmesan will be sufficient for us without the 2 1/2 cups of fontina and asiago which really add a lot of calories not to mention expense.  -  27 Jun 2005  (Review from Allrecipes US | Canada)

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