Tomato Basil Pasta

with Parmesan and extra virgin olive oil

Simply cook dried pasta in your skillet with our Red Fork Sauce. The result: Full-flavored, perfectly-textured pasta in 20 minutes. Every time. We love this cheesy, tomato and basil version served with even more Parmesan and fresh basil. 

Serves 4  |  Cooks in 20 Minutes


2    cups (6 oz.) dried pasta, such as shells or penne 
1     pouch Red Fork® Pasta Skillet Sauce
    Fresh basil and shaved Parmesan, for garnish


1     cup zucchini, diced
1     cup cherry tomatoes, halved


1.    Combine pasta, all of the Sauce, 3 cups of water and, if using, zucchini and cherry tomatoes in 10-inch skillet (nonstick is best). Bring to a boil over high heat. Simmer vigorously, stirring often, until sauce thickens and pasta is al dente (nearly tender), about 15-20 minutes.
2.   Remove from heat. Let stand 2 minutes. Stir well and serve with basil and Parmesan.