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."


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



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