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Mostaccioli with Tomatoes Recipe

Mostaccioli with Tomatoes Recipe - 4 quarts


1/4 cup olive oil

2 tablespoons balsamic vinegar

3 cloves garlic

2 ounces fresh basil

1 teaspoon salt

1/4 teaspoon black pepper

1 pound mostaccioli or other tube-shaped pasta, cooked al dente

1 1/2 pounds ripe tomatoes, cut into 1-inch cubes

1 cup Calamata olives, pitted and halved


In a blender, combine olive oil, vinegar and garlic. Add 1/2 of the basil and whirl 1 minute. Add salt and pepper. Pour over mostaccioli while pasta is still warm. Add tomatoes and olives, toss. Garnish with remaining whole basil leaves.

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