Cheesy Pasta, Tomatoes and Herbs

  • Yield : One very large bowl
  • Prep Time : 20m
  • Cook Time : 8m
  • Ready In : 28m


  • 4 ripe tomatoes
  • 1/2 cup frozen peas, defrosted
  • 1/2 cup EVOO
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup Romano or Parmesan cheese, grated
  • 1/2 cup fresh Mozzarella cheese, cubed
  • 1/4 cup black olives, chopped
  • 1 T. dried oregano
  • 2 T. capers, rinsed and drained
  • 1/4 tsp. sugar
  • salt and ground pepper to taste
  • 1 garlic clove, minced
  • 1 pound pasta, medium shells


Step 1

Into boiling water, blanch tomatoes for one minute, remove, rinse under cold water. Peel skin that comes off easily. Chop and place in bowl.

Step 2

Add to the bowl: peas, EVOO, basil, 2 cheeses, olives, oregano, capers, sugar, salt, pepper and garlic. Mix well, cover and refrigerate overnight to blend flavors.

Step 3

When ready to prepare pasta, remove tomato mixture from fridge and place in large serving bowl. Prepare pasta to liking, drain and then add to tomato mixture, tossing to blend. Serve warm or at room temperature.

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