Fresh Summer Tomato Pasta

$For this easy dish, you need: - 12 oz spaghetti or linguine - 4 large ripe tomatoes, diced into small cubes - 1 cup cherry tomatoes, halved - 3 cloves garlic, finely minced - 1/4 cup fresh basil leaves, chopped Spaghetti or linguine works best for this meal. Both types soak up the sauce well. Choose ripe tomatoes for a sweet flavor. Cherry tomatoes add a nice pop of color and taste. Garlic brings depth to the dish, while fresh basil adds a bright touch. You should also gather: - 1/4 cup extra virgin olive oil - Salt and freshly ground black pepper, to taste - 1/2 teaspoon red pepper flakes (optional, for a spicy kick) - Fresh mozzarella balls, for topping (optional) - Grated Parmesan cheese, for serving Olive oil is key for sautéing the garlic and making the sauce rich. Use salt and black pepper to enhance the flavors. If you like heat, add red pepper flakes for a kick. Topping the pasta with fresh mozzarella makes it creamy and delicious. A sprinkle of Parmesan cheese adds an extra savory flavor. {{ingredient_image_2}} Start by bringing a large pot of salted water to a rolling boil. Add 12 ounces of spaghetti or linguine. Cook it according to the package instructions until it's al dente, which means it should have a slight bite. Just before you drain the pasta, reserve about 1 cup of the cooking water. This water helps make the sauce silky later. Drain the pasta well and let any extra water drip off. In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Once hot, add 3 finely minced cloves of garlic. Sauté the garlic for about 1 minute, stirring often. You want it fragrant and slightly golden, but not burnt. Next, add 4 large diced tomatoes and 1 cup of halved cherry tomatoes to the skillet. Cook them for 5 to 7 minutes. Stir occasionally as the tomatoes soften and break down. This will create a light sauce. After that, stir in red pepper flakes, if you want some spice. Add a pinch of salt and a few cracks of black pepper. Let this mixture simmer for another 3 to 5 minutes. Gently add the drained pasta into the skillet with the tomato sauce. Pour in a bit of the reserved pasta water. Toss everything together until the pasta is well coated. You want the sauce to cling nicely to the pasta. Remove the skillet from heat and fold in 1/4 cup of chopped fresh basil. Mix well. Taste the dish to see if it needs more salt or pepper. To serve, plate the pasta while it's hot. If you like, top each serving with fresh mozzarella balls and a sprinkle of grated Parmesan cheese. For a nice touch, serve in a rustic bowl, add more basil on top, and drizzle a little olive oil for shine and aroma. To make the best summer tomato pasta, you need ripe tomatoes. Look for tomatoes that are bright in color and feel firm but slightly soft when you press them. You want them to smell sweet and earthy. If fresh tomatoes aren’t available, use canned diced tomatoes. They can still bring great flavor to your dish. Cooking pasta is simple, but timing is key. Boil salted water and add your spaghetti or linguine. Follow the package instructions to cook until al dente, usually around 8-10 minutes. Just before you drain the pasta, save about one cup of pasta water. This water has starch that helps the sauce stick better. To boost flavor, add more herbs like oregano or thyme. You can also sprinkle in some black pepper for extra kick. If you want to take it up a notch, consider topping your pasta with toasted pine nuts or fresh arugula. These add texture and a fresh taste that pairs perfectly with the dish. Pro Tips Use Fresh Ingredients: Fresh, ripe tomatoes will enhance the flavor of your pasta significantly. Look for tomatoes that are firm yet slightly soft to the touch for the best taste. Reserve Pasta Water: Always save a cup of the pasta cooking water before draining. This starchy water can be added to the sauce to help it cling to the pasta better. Don't Overcook the Garlic: Sauté the garlic just until it's fragrant and slightly golden. Overcooking can lead to a bitter taste that will affect your sauce. Experiment with Herbs: While basil is traditional, feel free to experiment with other fresh herbs like parsley or oregano for a unique twist on flavor. {{image_4}} You can easily make this dish vegan. To do this, skip the cheese. Instead of Parmesan, use nutritional yeast. This gives a cheesy flavor without dairy. You can also use cashew cream for richness. This adds creaminess that makes the dish feel indulgent. Remember to check for vegan pasta, too! Want some meat? You can add chicken or shrimp. For chicken, use cooked, shredded pieces. Cook shrimp in the skillet with garlic for 2-3 minutes until pink. This gives a nice flavor boost. Make sure the protein is well mixed into the pasta. This way, every bite is satisfying. For gluten-free pasta, look for options made from rice or quinoa. These types cook well and taste great. Just be sure to follow package instructions for timing. You may need to adjust the sauce slightly. Adding more water can help if it seems too thick. Enjoy a delicious gluten-free meal! After enjoying your fresh summer tomato pasta, you may have some leftovers. Store them in an airtight container. Keep the pasta in the fridge for up to three days. For best taste, store the sauce separately. This keeps the pasta from getting soggy. To reheat your pasta, use a skillet over low heat. Add a splash of water or olive oil to keep it moist. Stir often to heat evenly. Aim for a temperature of about 165°F. This helps keep the texture nice. You can freeze portions of this pasta dish. Place it in freezer-safe containers. Label the containers with the date. When you’re ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Enjoy your pasta just like fresh! To add heat, you can use red pepper flakes. Start with 1/2 teaspoon, then adjust to your taste. If you love spice, try adding fresh hot peppers. Slice jalapeños or serranos and toss them in with the garlic. You can also use hot sauce for a kick. Just remember to taste as you go to find the right balance. If fresh tomatoes aren’t available, canned tomatoes work well. Use whole or diced tomatoes for a similar taste. You can also try sun-dried tomatoes for a rich flavor. Just chop them up and add them to the sauce. For a different twist, consider using roasted red peppers. They bring a sweet and smoky flavor that pairs nicely with pasta. This dish takes about 30 minutes to make. You’ll need 15 minutes to prep the ingredients. Cooking the pasta and sauce takes about 15 minutes. It’s quick, so you can enjoy a fresh meal without a long wait. Yes, you can prepare some parts early. Cook the pasta and sauce separately. Store them in the fridge for up to two days. When ready to eat, warm them together in a skillet. This keeps the pasta from getting mushy. Add fresh basil just before serving for the best flavor. Fresh Summer Tomato Pasta is a simple yet flavorful dish. We explored key ingredients like ripe tomatoes and fresh basil. We also covered steps for cooking pasta and preparing sauce that brings everything together. From tips on selecting the best tomatoes to variations for dietary needs, this dish is versatile. You can adapt it to suit your taste and preferences. Enjoy experimenting with flavors and ingredients as you create your perfect plate of pasta!$

A light and refreshing pasta dish featuring ripe tomatoes and fresh basil, perfect for summer.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

12 oz spaghetti or linguine
4 large ripe tomatoes, diced into small cubes
1 cup cherry tomatoes, halved
3 cloves garlic, finely minced
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, chopped
1/2 teaspoon red pepper flakes (optional, for a spicy kick)
to taste Salt
to taste freshly ground black pepper
to taste Fresh mozzarella balls, for topping (optional)
to taste Grated Parmesan cheese, for serving

Instructions

In a large pot, bring salted water to a rolling boil. Add the spaghetti or linguine and cook according to the package instructions until al dente. Just before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta and set aside, allowing any excess water to drip off.
Heat olive oil in a spacious skillet over medium heat. Once hot, add the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant and slightly golden; be cautious not to let it burn.
Incorporate the diced tomatoes along with the halved cherry tomatoes into the skillet. Cook for 5-7 minutes, stirring occasionally. You want the tomatoes to soften and begin breaking down, releasing their juices and forming a light sauce.
Stir in the red pepper flakes (if using), along with a pinch of salt and a few cracks of black pepper. Allow the tomato mixture to simmer for another 3-5 minutes until well combined and flavors meld.
Gently add the drained pasta to the skillet with the tomato mixture. Gradually pour in a bit of the reserved pasta water, tossing and stirring until the pasta is well coated in the sauce and the consistency is to your liking.
Remove the skillet from the heat and fold in the chopped fresh basil, ensuring even distribution. Taste and adjust the seasoning with additional salt and pepper if necessary.
Plate the pasta immediately while hot. For a delightful finish, top each serving with fresh mozzarella balls and a generous sprinkle of grated Parmesan cheese as desired.

Notes

For an eye-catching presentation, serve the pasta in a large, rustic bowl. Garnish with additional fresh basil leaves and a light dusting of Parmesan cheese. Drizzle a little extra virgin olive oil on top for a glistening effect and an aromatic touch.

Keyword basil, pasta, summer, tomato, vegetarian