Italian Pasta

  • Yield: 6-8 servings

"My mother was born in Italy, and she always served this dish hot with Italian sausage or diced chicken. I serve it cold as a pasta salad."


1cup olive oil
1teaspoon basil
1teaspoon oregano
1teaspoon salt
1teaspoon pepper
3cloves garlic, diced
3 Roma tomatoes, sliced
2ounces Romano cheese, grated
1pound bow tie pasta


  1. Mix oil, basil, oregano, salt, pepper, garlic, tomatoes, and cheese in large bowl.
  2. Cook pasta as directed on package.
  3. Add to oil mixture and serve, or cool pasta, mix with other ingredients, and serve cold.

Tips From Our Test Kitchen: When fresh Roma tomatoes are out of season, use sweet grape tomatoes. Garnish this delicious and simple dish with fresh basil and grated Romano or Parmesan cheese. If you aren’t used to fresh garlic, try sauteing it first. Add 1/4 cup fresh parsley and use less olive oil, if desired.


—Marina Deeb, Santa Clarita, Calif.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 640
  • Fat 40g
  • Saturated Fat 7g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 26g
  • Cholesterol 5mg
  • Sodium 550mg
  • Potassium 200mg
  • Carbohydrate 58g
  • Fiber 3g
  • Sugars 4g
  • Protein 13g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 15%