Fresh Tomato Pasta

Another recipe to use all those summer tomatoes in! This pasta is fresh and packed with flavor. The secret is to use good quality ingredients and lots of those fresh tomatoes. Forgive the lack of measurements, this is a dish that I never measure. The good news is you get to taste it as you go! Buon Appetito!

Fresh Summer Tomato Pasta

  • Vine-ripened summer tomatoes (LOTS!)
  • 3 cloves garlic, minced
  • Freshly squeezed lemon juice
  • Good quality extra virgin olive oil
  • Fresh basil leaves, chopped
  • Angel Hair pasta
  • Salt + pepper
  • Parmesan cheese

Chop larger tomatoes into small chunks and cherry tomatoes in half and place in very large bowl. There really isin’t a good way to measure but I usually chop at least 3-4 cups worth, depending on how many you are feeding or how much pasta you cook. Add minced garlic. I usually add juice from a whole lemon. Add evoo to make the mixture rich and saucy.

Let tomato mixture stand for a while to infuse with the evoo and thicken. When you start cooking the pasta you can add salt and pepper to taste (adding salt earlier will leech the water out of the tomates and leave it all watery). Cook pasta in salted water. Drain and keep some of the pasta water. Quickly add the cooked pasta to the tomato sauce and toss. If you need to, add some of the pasta water. Taste and season again.

Finish with fresh basil and finely grated parmesan cheese. Enjoy!


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