Rustic Tomato, Basil and pepper Pasta

Lynn Socko


This is a nice, lighter pasta dish, leave out bacon to make vegetarian.

Prep time does not include making your own pasta or cooking bacon.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 lb
    fresh linguine, i made tomato and basil

  • 1/2 dash(es)
  • 1 pt
    cherry tomatoes, halved
  • 2 clove
    garlic, grated
  • 1/2 pt
    mushrooms, sliced
  • 8 slice
    bacon, cooked and crumbled
  • 1-2 tsp
    red pepper flakes
  • 8 oz
    asiago cheese, grated
  • 4
    basil leaves, cut or torn

  • 1 c
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    black pepper
  • 3 Tbsp
    crushed tomatoes
  • 2-3 Tbsp

How to Make Rustic Tomato, Basil and pepper Pasta


  1. Place tomatoes and garlic in skillet with melted butter ( I used half bacon grease, half butter) over very low heat. Saute` until tomatoes are softened. Add mushrooms, red pepper flakes and cooked, crumbled bacon and cook five min. more. Add Basil.
  2. Meanwhile cook pasta to al dente, or your preference. Drain and add about 2 tbsp. of butter and half of the Parmesan, toss to coat well.
  3. Plate pasta and top with tomato mix. Add remaining Parmesan and enjoy.
  4. Pasta: shift flour, add pepper, dried basil and salt. Mix together.
  5. Take three tablespoons of diced canned tomatoes, I used the one with oregano, basil and garlic added. Place on plate and smash with a fork.
  6. Add tomato to flour and work in. Add about 2-3 tbsp. of water as needed. Knead for about 5 min. adding more flour if too sticky. Wrap in saran wrap and refrigerate until needed, at least thirty minutes.
  7. Roll to very thin, adding flour to dough as needed.
  8. Flouring dough strips with flour as you go, fold dough up and cut into slices. Hang on drying rack until ready to boil.

Printable Recipe Card

About Rustic Tomato, Basil and pepper Pasta

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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