This summery, fresh Tomato-Basil Pasta comes together in less than 15 minutes, and it's oh-so-good. A perfect way to use up all those tomatoes you snagged at the Farmers' Market!
Lately, I have had more tomatoes in my garden than I have known what to do with. This is completely amazing to me, particularly in light of the blossom-end rot I was fighting earlier in the season—this had me convinced (around mid-June) that 2016 was not going to be our year for tomatoes.
Boy, was I wrong. A little research on the interwebs turned up 1) calcium deficiency as the problem and 2) regular spraying with a calcium-containing mixture as an easy, effective solution. I wasn't sure if my five tomato plants would make it: the plants themselves were looking sickly and I was doubtful that they'd produce.
But produce they did.
If you don't have home-grown tomatoes, don't worry. They're easy to find at this time of year: look for those gorgeous, fat heirloom tomatoes at the Farmer's Market, a local co-op, or your grocery.
Despite my concerns early in the season, my tomato haul for 2016 was truly impressive. I filled three sheet pans—my oven's limit—with sliced tomatoes to make sauce THREE DIFFERENT TIMES. This left plenty of tomatoes for a monster-sized batch of pico de gallo, BLTs, a couple of Caprese salads—and there were STILL tomatoes left over.
I also had just a bit of basil left in the garden after cutting down most of my basil HEDGE to make pesto, and so I decided upon this no-sauce pasta as an easy, fresh way to use up these remaining gifts of summer.
This tomato basil pasta recipe comes together in the time that it takes to boil your pasta.
Some recipes tell you to cook the tomatoes down significantly, but I prefer them added to the pasta at the end: the residual heat of the pasta is enough to warm them through, but they retain their texture and vibrance.
Here's how it works:
While the pasta cooks, you simply sauté garlic with some pepper flakes and freshly ground black pepper in a good amount of extra-virgin olive oil over very low heat. Chop your gorgeous tomatoes into bite-size chunks, and chiffonade your basil. When the pasta is done, you take everything off the heat and toss your pasta in the oil mixture. Add in some butter, your tomatoes, and basil, and gently toss again. I like to top the dish with some shaved Parmesan cheese (a vegetable peeler works like a dream for this!) and more freshly ground black pepper.
BOOM. You've got a healthy, gorgeous dinner: it's a summer celebration in your mouth.
Tomato-Basil Pasta
This summery, fresh pasta comes together in less than 15 minutes, and it's oh-so-good. A perfect way to use up all those tomatoes you snagged at the Farmers' Market!
Ingredients
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 pinch dried pepper flakes, (optional)
- 1 cup basil
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper, more for finishing
- 5 medium tomatoes, cut into bite-size chunks
- 1 lb. dry spaghetti, (you can also use linguine, fettuccine, or bucatini)
- ½ cup thinly shaved Parmesan cheese, for garnish
Instructions
- Bring a pot of well-salted water to a boil. Add pasta and cook according to directions.
- About 5 minutes before the pasta is finished cooking, add the oil, garlic, pepper flakes, and black pepper to a skillet over low heat. Sauté until the garlic is fragrant and just barely colored but not burned. Remove from heat.
- Meanwhile, chiffonade the basil (this should be done right before serving or the leaves tend to turn black).
- Drain the pasta well and add it back to the empty pot. Pour the olive oil mixture over the pasta and toss well to coat. Add the tomatoes and basil; toss gently. Serve topped with the shaved Parmesan cheese and a few grinds of black pepper. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Bintu - Recipes From A Pantry says
Nothing nicer than a bowl of fresh tomato and basil pasta.This dish is truly one of the simplest and best dishes you can make
Michelle says
Thank you, Bintu! I agree!
Karen @ Seasonal Cravings says
I always have trouble growing my tomatoes and I feel like I've tried everything. Thanks for all the tips. I'm in the middle of winter here on the East Coast and wishing for some fresh veggies like this. I love a quick and simple dinner like this one!
Michelle says
Thanks, Karen! Yes, I've found myself wondering if I shouldn't just throw in the towel with the tomatoes, but somehow I still end up with a great crop of tomatoes at the end of the summer. Hopefully THIS year, I'll have healthier plants when I add lime to the soil!
Lucy @ Supergoldenbakes says
You can’t beat pasta with fresh tomatoes for a simple yet tasty option. It’s winter here in the UK so it’s supermarket bought not homegrown, but it’ll still be amazing.
Michelle says
Thanks, Lucy! Same here...I am Jonesing for fresh tomatoes!
Brandi Crawford says
I love ideas like this! Thanks for sharing! Being more strategic about these kinds of things is a goal for me this year.
Michelle says
Thanks, Brandi, and good luck with achieving your goal!
Emily says
I need to try growing tomatoes this year there's nothing better than fresh home grown! This pasta sounds so fresh and delicious!
Michelle says
Thanks, Emily! Tomatoes can be challenging to grow, but they are totally worth it!