There is truly nothing like the flavor of late summer tomatoes. They're sweet and acidic, juicy and firm, all at the same time. And we're still overflowing with them!
So even as the weather has started to cool off (a bit too soon, if you ask me!), we're still scrambling to use them all up.
This Fresh Summer Tomato Pasta is an old family recipe created to use a ton up all at once. And to glorify their pure sunshine goodness.
Plus, it's so simple that it feels a little silly to call it a recipe at all. 7 ingredients, 30 minutes, 1 bowl of summery joy.
The tomatoes sit and juice in the cooked pasta for about anywhere from 10-20 minutes—really however long you have. They'll create this luscious fresh tomato "sauce" at the bottom of the bowl. Give it a good stir and there you have it!
Feel free to toss some fresh or roasted garlic to the bowl, some diced fresh mozzarella or a sprinkle of shredded parmesan on top. But, I really love keeping this one simple to really let the tomatoes shine.
It makes a perfect side for just about anything off the grill—gotta soak up the last little bits of summer while we still can!
Fresh Summer Tomato Pasta
Ingredients
- 1/2 pound spaghetti or favorite pasta
- 3-4 medium tomatoes any kind
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh cracked black pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh basil leaves
Instructions
- Boil pasta according to directions on package.
- Dice tomatoes into 1-inch size chunks.
- Stack basil leaves on top of each other and roll length-wise, then slice in to small strips (this is called chiffonade).
- In a large bowl, toss together the cooked pasta, diced tomatoes, olive oil, sea salt, cracked pepper and red pepper flakes. Set aside about a teaspoon of the fresh basil and stir the rest into the pasta.
- Let sit for 10-20 minutes to create the luscious fresh tomato "sauce" to coat the pasta.
- Stir and serve with the remainder of the basil on top.
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