Pasta with Tomatoes Herbs and Grated Parmesan Chee

Cheryl Culver


A good Pasta with fresh herbs, I love to go out to my herb garden and snip off fresh herbs for this recipe, and the Parmesan cheese and garlic make this a great Italian side dish. For me this is a comfort food, because I remember eating this growing up during some of the best family dinners.


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Stove Top


  • 1 lb
    pasta of choice
  • 29 oz
    plum or diced tomatoes
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 1/4 tsp
    onion powder
  • 1/8 tsp
    dry marjoram or 1 tsp fresh
  • 1/8 tsp
    dry thyme or 1 tsp fresh
  • 1/8 tsp
    dry basil or 1 tsp fresh
  • 1/8 tsp
    dry oregano or 1 tsp fresh
  • ·
    drizzle of olive oil
  • dash(es)
    salt and pepper
  • ·
    grated parmesan cheese

How to Make Pasta with Tomatoes Herbs and Grated Parmesan Chee


  1. Directions:

    Cook Pasta according to package directions, being careful not to over cook. Make sure you salt
    the water. Boiling the salt into the pasta makes it tastier.

    Drain pasta and immediately add crushed tomatoes, garlic powder, sugar, onion powder, herbs and
    olive oil. mix well
    Serve with grated Parmesan and cheese or garlic bread.

    Tips and Tricks for this Recipe:

    Put a lid on your pot while you are waiting for it to boil, it will come to a boil much faster
    While noodles are cooking sprinkle cheese on whole wheat toast and broil in oven or in toaster oven.
  2. Grated Parmesan freezes well. I buy 5 ounce containers when they are on sale and keep the extra’s in the
    freezer for up to 4 months.

    Throw leftover hot dog and hamburger buns in the freezer and pull them out to make quick garlic or cheese

Printable Recipe Card

About Pasta with Tomatoes Herbs and Grated Parmesan Chee

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy

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