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    Home » Recipes » Amish Main Dishes

    Amish Tomato Basil Pasta

    Published: Jul 28, 2022 · Updated: Aug 2, 2022 by Kevin Williams | 1 Comment

    Jump to Recipe

    Amish gardens this time of year are bursting with ripening tomatoes and fresh herbs.  Meanwhile, homemade noodles are often made in kitchens.  This is a delicious recipe that is popular in Amish kitchens. Not sure the recipe's genesis is Amish, but this delicious Amish tomato basil pasta has been embraced by Amish cooks.

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    Jump to:
    • 🍝 Amish Tomato Basil Pasta
    • 📋 Instructions
    • 🍝 Additional Spaghetti RecipesClassic One Pot Spaghetti RecipeAmish Cheesy Beef Casserole
    • 🖨️ Full Recipe

    Basil is one of those easy garden treats that are found in many Amish gardens. Basil can be used to flavor breds, rolls, soups, stews, and basil is really easy to grow and popular in Amish gardens.

    This light Amish tomato basil pasta is a popular dish in the summer and Amish farms. It’s easy, feeds a large group of people, you can adjust proportions according to the crowd size. It’s just one of those easy to make meals that is refreshing during the summer

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    You can add some other veggies to the mix, like carrots, peas, spinach, or kale. And if you want to add a little heat, feel free to add some red pepper flakes.

    We love this meal because it is so versatile. And you can, of course, switch up the type of pasta that you use. You can use rotini, wagon wheels, rigatoni, spaghetti, or whatever pasta suits your fancy!

    🍝 Amish Tomato Basil Pasta

    • ¼ cup extra virgin olive oil (EVOO) (4 turns around the pan)
    • 4 large cloves garlic, finely chopped
    • 3 scallions, sliced very thinly on an angle
    • 6 vine ripe tomatoes, diced
    • Coarse salt and black pepper, to taste
    • 1 pound fresh pasta - your choice, such as penne rigate or fusilli
    • 20 leaves fresh basil, roughly cut or torn

    📋 Instructions

    1. Heat EVOO in a deep skillet over medium heat.
    2. Add garlic and gently sautè until garlic speaks by sizzling in oil.
    3. Add scallions and saute, 2 or 3 minutes more.
    4. Add tomatoes and season with salt and pepper, to taste. Reduce heat to medium low and simmer.
    5. Bring salted water to a boil and cook fresh pasta until al dente.
    6. Drain well.
    7. Stir basil into sauce.
    8. Bring heat back up to medium. Add pasta to sauce pan and toss until all ingredients are combined and hot.
    9. Serve immediately with a green salad or Italian chunked vegetable salad and crusty bread.
    10. Variation: Add bits of fresh mozzarella to the dish when the pasta is being tossed with sauce.

    🍝 Additional Spaghetti Recipes
    Classic One Pot Spaghetti Recipe
    Amish Cheesy Beef Casserole

    Amish Easy 4 Ingredient Noodles

    Dorcas Raber's Spaghetti Supreme

    Amish Basked Spaghetti Pie

    🖨️ Full Recipe

    Amish Tomato Basil Pasta

    Amish Tomato Basil Pasta

    a delicious, summery supper!
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Amish

    Ingredients
      

    • ¼ cup extra virgin olive oil (EVOO) (4 turns around the pan)
    • 4 large cloves garlic, finely chopped
    • 3 scallions, sliced very thinly on an angle
    • 6 vine ripe tomatoes, diced
    • Coarse salt and black pepper, to taste
    • 1 pound fresh pasta - your choice, such as penne rigate or fusilli
    • 20 leaves fresh basil, roughly cut or torn

    Instructions
     

    • Heat EVOO in a deep skillet over medium heat.
    • Add garlic and gently sautè until garlic speaks by sizzling in oil.
    • Add scallions and saute, 2 or 3 minutes more.
    • Add tomatoes and season with salt and pepper, to taste.
    • Reduce heat to medium low and simmer.
    • Bring salted water to a boil and cook fresh pasta until al dente
    • .Drain well .
    • .Stir basil into sauce.Bring heat back up to medium.
    • Add pasta to sauce pan and toss until all ingredients are combined and hot.
    • Serve immediately with a green salad or Italian chunked vegetable salad and crusty bread
    Tried this recipe?Let us know how it was!

    « Amish Green Tomato Pie
    Amish Chicken Corn Casserole »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Claudine

      July 23, 2014 at 6:46 pm

      Oh, yes! YUM! But where is the crusty bread recipe? A double, double YUM for the crusty bread recipe! PLEASE, pretty please. No joking, this looks superb! I've got everything so I'm fixing this for tomorrow's supper. Now if I JUST had that crusty bread recipe! LOL!
      Thanks.
      Claudine in Fort Worth, TX

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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