Fresh Tomato and Basil Pasta With Toasted Pine Nuts

Total Time
Prep 20 mins
Cook 30 mins

This is the essence of summer - fresh tomatoes and basil with pasta. An old Weight Watchers recipe.

Ingredients Nutrition


  1. In large pot boil pasta until al dente. Drain.
  2. In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
  3. Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
  4. Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.
Most Helpful

This was easy and pretty darn good, I think I'd prefer the basil cut smaller since a whole strip is a bit overpowering in one bite, for my taste. It did have a very nice presentation. I didn't add salt or pepper at the end, since my husband is on sodium restrictions, but I didn't really miss it. I had put some grated romano on the table as an optional topping, but no one chose to use it. I used dried thyme because I had no fresh. I think the olive oil can be cut way back, I used only about 1 tsp of a Roasted Garlic olive oil and the finished dish was not dry as though it actually needed more oil. I had closer to 3T pine nuts, but that worked fine. I served it as a side dish with calamari piccata, asparagus and a fruit salad. I will be sure to make this again when I have fresh basil on hand!

jaybee chef September 29, 2013

This was a very easy, fresh tasting summery pasta dish. I used organic tomatoes from the local farmer's market and basil from my garden. My grandmother and I enjoyed this for lunch today. In our case, it served two versus four. Thanks for posting.

Dr. Jenny July 16, 2012

awesome. I did everything as written, except I didn't use thyme. Delicious!

jane49423 July 10, 2010