Garden Fresh Tomato and Basil Pasta
When I have garden-fresh Roma tomatoes and basil, this is one of our favorite ways to eat them. Dinner comes together quickly, and you can’t beat the flavor of home-grown tomatoes and basil!
Garden Fresh Tomato & Basil Pasta
- 3-4 T. extra virgin olive oil (divided)
- 3 garlic cloves, minced
- 1/2 white onion, diced
- 12 Roma tomatoes, seeded and diced
- 16 oz. penne pasta, cooked al-dente
- 10 fresh basil leaves, cut into strips
- 1/2 c. shredded Parmesan cheese
- 4 skinless, boneless chicken breasts (marinate in Italian dressing and grill)
- salt and pepper to taste
Saute garlic and onions in 2 tablespoons olive oil in a large frying pan until opaque, add diced tomatoes. Simmer covered on medium-low heat for 15-20 minutes until tomatoes are soft, but not completely broken down. While the tomatoes are simmering, boil the penne pasta to al dente.
Slice grilled chicken into bite-sized pieces and add cooked tomatoes, onions and garlic to pan. Stir to coat the chicken. Add pasta and coat with 1-2 tablespoons of olive oil in a large serving bowl. Add tomato sauce and chicken to the bowl of pasta. Top with freshly grated Parmesan and sliced basil. Lightly toss, then salt and pepper to taste. Serve with garlic bread and garden salad.
Adapted from “Holly’s Pasta” from Julie Williams
Do you have extra tomatoes? How about canning some salsa? Use our favorite garden salsa recipe.
Thank you for the recipe! Would love a printable version, unlessnl I missed it? ❤️
There is one on the page, Let me know if you can’t access it.