Tomato Dill Pasta
Tomato Dill Pasta is a fresh, vibrant dish featuring ripe diced tomatoes, fragrant dill, and herbs tossed with hot pasta. Ideal for a quick, flavorful meal, it combines the acidity of tomatoes with the aromatic herbs for a satisfying vegetarian option perfect for weeknights or casual entertaining.
Ingredients
Instructions
- Drain off some of the juice from the canned diced tomatoes.
- Mix the tomatoes, sliced green onions, minced garlic, olive oil, minced parsley, dill weed, paprika or red pepper, freshly ground pepper, and salt in a large bowl.
- Marinate at room temperature for at least 30 minutes.
- Cook the spaghetti or linguine until al dente and drain.
- Add the hot cooked pasta to the tomato mixture and toss well.
- Serve immediately.
Tips & Substitutions
To enhance the flavor of the dish, consider using fresh tomatoes instead of canned. If you want a little heat, substitute the paprika with crushed red pepper flakes. For a heartier meal, you can add cooked chicken or shrimp. Fresh dill can be used in place of dried dill weed for a more vibrant taste. This recipe pairs beautifully with Italian Sesame Seed Bread.
Serving Suggestions
Serve this Tomato Dill Pasta with a side salad for a light meal, or pair it with grilled vegetables for added nutrition. A sprinkle of freshly grated Parmesan cheese can enhance the dish's flavor. For a complete Italian meal, consider serving it alongside a bowl of Carratiera Sauce - No Cook.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of olive oil or a bit of water to the pasta to prevent it from drying out. Gently warm on the stovetop over low heat, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Dill Pasta contains roughly 68 calories, with 2g protein, 12g carbohydrates, and 2g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1812mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used instead of canned diced tomatoes. Use about 2 pounds of ripe tomatoes, blanched, peeled, and chopped. This will provide a fresher flavor and a different texture in your dish.
How can I make this recipe vegan?
This Tomato Dill Pasta is already vegan-friendly as it contains no animal products. Just ensure that any pasta you use is egg-free. For extra protein, consider adding chickpeas or lentils to the dish.
What type of pasta works best for this recipe?
Spaghetti or linguine are both excellent choices for this recipe, as they hold the sauce well. However, you can also use gluten-free pasta or whole wheat pasta for a healthier option. Just make sure to adjust the cooking time according to the pasta type.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).