Fresh Tomatoes and Pasta - tomatoes marinated in an easy balsamic and olive oil dressing tossed on top of freshly cooked pasta. Don't forget to add cubes of mozzarella cheese and maybe a sprinkle of freshly grated Parmesan cheese right before serving.
This is an easy recipe that can be served as a side dish for chicken cutlets. Get the water boiling, we're going to have pasta for dinner tonight!
During the summer months, we grow a lot of tomatoes. In fact the only time I really enjoy tomatoes are when they're fresh from the vine and usually from our garden.
Fresh tomatoes and pasta is an easy side dish recipe to prepare and serve all year long, but it's really best when you can get fresh tomatoes.
Read more about how to grow amazing tomatoes and the steps we take to grow tomatoes in our garden every summer.
Table of Contents
A few other tomato recipes we enjoy:
- Ricotta Stuffed Tomatoes
- Fresh Tomato Salad - served with plenty of crusty Italian bread!
- Tomato Tarts Puff Pastry - circles of puff pastry baked with a slice of tomato, sprinkle of basil and a little Parmesan cheese.
- Cucumber and Onion Salad from Cincy Shopper
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Main Ingredients Needed:
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- 6 large tomatoes
- Garlic cloves
- Fresh Basil
- Olive Oil
- Balsamic Vinegar
- Salt, pepper
- Mozzarella cheese
- Parmesan Cheese
Step 1: Prepare the Tomatoes and Marinade
- Combine the chopped tomatoes, garlic, basil, olive oil and balsamic vinegar in a bowl.
- Cover and let sit in the refrigerator for up to an hour.
Step 2: Prepare the Pasta
- About 30 minutes before serving, bring a large pot of water to boil.
- Cook the pasta according to the package directions.
- Drain and add the pasta to a large serving bowl.
Step 3: Combine the Tomatoes with the Pasta
- Toss the warm pasta with the tomato mixture.
- Stir to combine and then add the diced mozzarella cheese.
- Top with the freshly grated Parmesan.
- Season with salt and pepper if needed.
Step 4: Serving Tips
- This recipe is best made with ripe tomatoes. If you find the tomatoes you are using are not as ripe or have a bitter taste, sprinkle a teaspoon on top of them before adding the balsamic vinegar.
- Be careful not to add too much salt as that tends to draw out the water from the tomatoes and can make the salad watery.
- This recipe is the perfect side dish to Italian Fried Chicken Cutlets or my Cast Iron Roasted Chicken Breasts recipe.
- It also makes a great light lunch or even dinner. Serve with Italian bread and a salad tossed with Italian salad dressing.
Ready for More Side Dish Recipes?
- 6 large fresh tomatoes; diced into ½ inch cubes.
- 2 garlic cloves; minced
- 2 tablespoons fresh basil; chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 pound penne pasta
- 8 ounces mozzarella cheese, diced
- ¼ to ⅓ freshly grated Parmesan cheese
- Combine the chopped tomatoes, garlic, basil, olive oil and balsamic vinegar in a bowl. Cover and let sit in the refrigerator for up to an hour.
- About 30 minutes before serving, bring a large pot of water to boil. Cook the pasta according to the package directions. Drain and add the pasta to a large serving bowl.
- Toss the warm pasta with the tomato mixture. Stir to combine and then add the diced mozzarella cheese. Top with the freshly grated Parmesan.
- Season with salt and pepper if needed.
Amount Per Serving: Calories: 330Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 30mgSodium: 253mgCarbohydrates: 32gFiber: 4gSugar: 6gProtein: 15g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!