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Pasta with Garden Fresh Tomato Sauce

This recipe uses ingredients from my summer garden and is why the quantities are not explicitly given. Generally I aim for about a cup of sauce per person but that is very flexible. If more tomatoes are ripe today, more get added to the sauce. I prefer the Roma tomato variety, but any flavorful meaty tomato works in this recipe.

If you are new to cooking by taste, this is the perfect learning recipe because everything is safe to taste as it is being prepared adjusting flavors to suit your personal taste along the way.


 Vine ripe garden tomatoes
 Fresh basil chopped
 Fresh Garlic, pressed or minced
 Olive Oil, enough to coat tomatoes
 Salt, to taste
 Fresh ground black pepper, to taste
 Pasta, any bite-sized shape
 Parmesan cheese, grated or shaved


In a bowl with a cover combine diced ripe tomatoes, fresh chopped basil, pressed or minced garlic, just enough olive oil to coat the tomatoes, salt and pepper to taste.

Cover and let sit to bloom the flavors at room temperature between 20 minutes up to several hours. Do not refrigerate or cook.

Prepare your favorite bite sized pasta, drain but do not rinse. While still hot toss the pasta with the sauce. Top with freshly grated or shaved Parmesan cheese.

Serve with warm garlic bread.

Serves: 2 or more depending on quantities used
Tomatoes Basil Olive_Oil Pasta Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.