This recipe can be prepared in 45 minutes or less.
Since the tomatoes in the sauce are cooked just briefly, this dish is a breeze to make.
Ingredients
Serves 6
Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.
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Reviews (33)
Back to TopThe tomatoes are coming in and we need to make good use of them. This is good use. We halved it for two and enjoyed it immensely. This will be one of the "go to" summer tomato recipes.
Audidog
York, PA
8/10/2013
So simple, so good ... made about half of sauce for 1/3 of pasta (measurements not exact). I think this one of my favorite pasta recipes of all time
dodgema
Florida
9/7/2012
This was a very delicious pasta dish. Very versatile. I had a really good tomato paste so I added the whole very small can. A little time consuming to chop the tomatoes. Does anyone chop theirs in a food processor?? I did mine by hand and it was definitely more then 45 minutes prep. Still worth it though.
suzyz
8/27/2010
Absolutely lovely on a hot summer's day. Made with a variety of tomatoes from the garden. Had all the ingredients on hand so it only took the time to make that it took the fusilli to boil. Just added some Progresso tuna packed in olive oil to make it a one dish supper. This is definitely going into the summer rotation.
Anonymous
Ossining,NU
8/7/2010
I made this tonight for dinner and it was extremely good. I didn't stray from the recipe, but the use of my tomatoes and basil from my garden made this dish. I used balsamic vinegar and Mc Cormick's Italian seasoning and extra red pepper. Delicious!
bradel
York,PA
8/2/2010
This was a very simple and easy recipe. Everyone loved it! Will definately make again!
Jilliberry
Napa, CA
10/4/2009
Tried this tonight and it was a winner without changing a thing.
Anonymous
westchester, ny
8/31/2008
I used organic heirloom tomatoes and added a little extra crushed pepper and it turned out great - spicy and flavorful, with a little zing from the vinegar (but nothing overwhelming).
skinkididoo
pasadena, ca
7/28/2008
我已经做饭当我寻找洋葱a recipe so I cooked the onions longer (at least 10 minutes) and then added the garlic (2 cloves, plenty)the olives (maybe 1/4 cup) and the pepper. Probably cooked the sauce 6-7 minutes after adding the tomatoes and paste. Really liked the addition of tomatoe paste - fresh tomato sauces can be thin and watery Forgot the vinegar - wouldn't add it, because I really liked the way it turned out. Highly recommend peeling and seeding the tomatoes - after all, you have the boiling water for the pasta! Highly recommend the recipe - the way I made it!
Anonymous
Los Angeles
11/11/2007
Used this recipe to help use up the abundance of tomatoes from our garden and am thrilled to have discovered it.Everyone absolutely loved this - my only change was to use a little less basil and a little less crushed pepper.
Anonymous
Ramsey, NJ
10/10/2007
The Red wine vinegar added great tang. Agreed: recommend use as a cold side salad. As a main- I will add more oil/paste to increase fluidity of sauce.
AngeH
Lancaster, pa
8/30/2007
Tasty and relatively quick (as long as you have the ingredients on hand) but nothing spectacular. Maybe more salt or olives...
squishface
8/13/2007
I added quite a bit more pepper. It was wonderful.
ginger1236
tx
3/12/2007
Great recipe for all the reasons stated below. It's also a great leftover. Even served cold 2 or 3 days after you make it, it holds the flavor and makes a tasty side salad.
athena05
New York City
8/17/2006
This recipe is fabulous. I followed the recipe with a touch more onions. I also used organic tomatoes. All my guests request this recipe. Enjoy and don't believe the negative comments!
Anonymous
New York City
11/16/2005
