Real Recipes From Real Home Cooks ®

rustic tomato, basil and pepper pasta

(1 rating)
Recipe by
Lynn Socko
San Angelo, TX

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For rustic tomato, basil and pepper pasta

  • 1 lb
    fresh linguine, i made tomato and basil
  • 1/2 dash
  • 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.