Fresh Tomato Pasta starts with a 4 hour marinade but comes together quickly for a delicious summer meal. The best way to use garden fresh tomatoes and basil!
This is a modification of an Ina Garten recipe. Ina is my go-to when I want something that is simple but unbelievably delicious. This recipe remind me of Pasta with Sun Dried Tomatoes, but it's much easier to make.
The fresh tomatoes are marinated with garlic and olive oil at room temperature but are never cooked.
To serve, you simply boil the pasta, toss with tomatoes and add in the cheese and basil. So easy, yet so delicious! Ina uses angel hair pasta, but I like to use linguine. Any pasta shape will work.
If you're looking for a way to use up some homegrown tomatoes and basil, this pasta is for you!
Marinate the Tomatoes
Combine the tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a large bowl.
Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Finish the Pasta
When you are almost ready to serve, bring a large pot of water to a boil.
Add the pasta and stir well to make sure the pasta does not stick together. Cook the pasta according to package directions until al dente. Drain.
Add the pasta to the bowl with the tomatoes. Add the Parmesan cheese and stir to combine.
Serve pasta with extra fresh basil and Parmesan.
Gluten Free Option
Use gluten free pasta for an entirely gluten free dish.
📖 Recipe
Fresh Tomato Pasta
Ingredients
- 4 pints cherry tomatoes (halved, or about 2 ½ pounds of large tomatoes, chopped)
- ½ cup extra virgin olive oil
- 2 tablespoons minced garlic (6 cloves)
- 16 large basil leaves (julienned, plus extra for serving)
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound dry linguine (or pasta of choice)
- 1 ½ cups freshly grated Parmesan cheese (plus extra for serving)
Instructions
- Combine the tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a large bowl.
- Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- When you are almost ready to serve, bring a large pot of water to a boil.
- Add the pasta and stir well to make sure the pasta does not stick together. Cook the pasta according to package directions until al dente. Drain.
- Add the pasta to the bowl with the tomatoes. Add the Parmesan cheese and stir to combine.
- Serve pasta with extra fresh basil and Parmesan.
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