Fresh Tomato Pasta

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!

Course Main Course

Cuisine Italian

Prep Time 4 10

Cook Time 15

Total Time 4 25

Servings

Calories 599kcal

Author Meghan

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.

Notes

Source: Adapted from Ina Garten

You're Gonna Bake It After All

bakeitafterall.com

Nutrition