Tomato & Basil Pasta

This recipe works in combination with: Grilled Veg & Feta Couscous, Portobello Mushroom Burgers, Red Pepper & Courgette Stir-fry, Vegetable Skewers with Feta & Red Onion Salad.

A quick pasta dish with cherry tomatoes, fresh basil and mozzarella.


  • half a mozzarella ball, torn
  • half a 28g pack of fresh basil, leaves stripped from stalk and torn
  • 150g of cherry tomatoes, halved
  • 1/2 small red onion (approx 110g each), finely chopped
  • 100g of value pasta shapes
  • 1 clove of garlic, finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp dried mixed herbs
  • 1 tsp vinegar
  • a pinch of white caster sugar
  • Serves: 2
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £0.78
  • Store cupboard: Basic
  • Calories per serving: 333
  • 5-a-day per serving: 1.1
  • Print Recipe
Tomato & Basil Pasta photo

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  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, heat the oil in a saucepan and fry the red onion and garlic over a low heat for 6-8 minutes, or until the onion is soft. Add the cherry tomatoes, sugar, vinegar and mixed herbs. Turn up the heat and cook for 3-4 minutes, or until the tomatoes begin to break down.
  3. Drain the pasta and toss with the basil leaves and cooked onion and tomato mixture. Season to taste with salt and pepper and serve topped with the mozzarella.

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