Fresh Summer Tomato Pasta

$- 12 oz spaghetti or linguine - 4 large ripe tomatoes, diced - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 1/4 cup olive oil For a tasty summer dish, start with quality pasta. Choose spaghetti or linguine for the best texture. Fresh summer tomatoes are key. Use four large ripe tomatoes and one cup of halved cherry tomatoes. These add bright flavor and sweetness to the sauce. Garlic brings depth to the pasta. I use three cloves, minced well, to enhance the taste. Lastly, olive oil binds everything together. You need about a quarter cup for sautéing. - Fresh mozzarella balls - Grated Parmesan cheese - Red pepper flakes For extra richness, I love adding fresh mozzarella balls. They melt slightly and create a creamy finish. Grated Parmesan cheese is another great option. It adds a salty, nutty flavor that complements the tomatoes. If you like some heat, sprinkle red pepper flakes over the dish. They give a nice kick without overpowering the pasta. - Salt - Black pepper - Fresh basil Salt is essential for flavor. It brings out the natural taste of the tomatoes. Black pepper adds warmth and a slight bite. Fresh basil is the star of this dish. Use about a quarter cup of chopped basil for bright, herbal notes. It elevates the entire meal and enhances the summer vibe. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt to the water. This helps flavor the pasta as it cooks. Bring the water to a boil. Once boiling, add 12 ounces of spaghetti or linguine. Stir the pasta to prevent sticking. Cook according to the package instructions until it's al dente, which means firm to the bite. This usually takes around 9 to 11 minutes. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set it aside for later. Now, let’s move on to the garlic. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic to the oil. Garlic adds a wonderful flavor to the dish. Sauté the garlic for about 1 minute. Watch it closely to avoid burning. Burnt garlic can taste bitter and ruin your sauce. Next, add the diced tomatoes and halved cherry tomatoes to the skillet. Use 4 large ripe tomatoes, diced, and 1 cup of cherry tomatoes, halved. Cook for 5-7 minutes. This allows the tomatoes to soften and release their juices. Stir occasionally to help break them down. After that, mix in salt, black pepper, and 1/2 teaspoon of red pepper flakes, if you want some heat. Let the mixture simmer for another 3-5 minutes. This step builds a depth of flavor that enhances the pasta. To make your pasta shine, start with ripe summer tomatoes. Look for tomatoes that feel heavy and firm. They should have a deep color and slight give when you press them. These signs show they are juicy and sweet. You can choose local tomatoes for the best flavor. They often taste better than store-bought tomatoes. Local produce is fresher and has more nutrients. If you buy from a store, check for freshness and quality. Cook your pasta just right by timing it carefully. Boil water until it bubbles, then add a good amount of salt. Cook the pasta until it is al dente, which means it should be firm but not hard. This keeps the pasta from getting mushy. Remember to reserve some pasta water before you drain it. This water is starchy and helps to create a smooth sauce. How you serve your pasta matters! Use a large bowl to show off your dish. Garnish with extra basil leaves and a sprinkle of Parmesan cheese for color. A drizzle of olive oil on top adds shine and flavor. This makes your dish look inviting and delicious. Don’t forget to add fresh mozzarella balls for a creamy touch. Enjoy your beautiful plate of pasta! Pro Tips Use Ripe Tomatoes: The quality of your tomatoes is crucial for this dish. Choose the ripest tomatoes you can find for the best flavor. Reserve Pasta Water: Always reserve some pasta cooking water before draining. It helps to adjust the sauce consistency and adds extra flavor. Fresh Herbs Matter: Fresh basil adds a fragrant quality to the dish. Add it at the end to preserve its vibrant flavor. Personalize with Cheese: Feel free to experiment with different cheeses. Crumbled feta or goat cheese can add a delightful twist to the dish. {{image_2}} You can add more taste to your Fresh Summer Tomato Pasta. Seasonal vegetables are a great choice. Think about adding zucchini, bell peppers, or spinach. They bring color and health to your dish. You may also want to add protein. Grilled chicken or shrimp works well. They make the meal heartier and more filling. Not everyone can eat regular pasta. If you need a gluten-free option, try rice or corn pasta. Whole grain pasta is another good choice. It adds fiber and has a nutty flavor. You can also experiment with different shapes. Fusilli or penne can add fun texture to your dish. If you prefer a vegan meal, you can make simple swaps. For cheese, try vegan cheese or nutritional yeast. Both options give you that cheesy taste without dairy. You can also add plant-based proteins. Chickpeas or lentils are good choices. They add protein and help you feel full. To keep your pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly to keep air out. Refrigerate the leftovers right away. They stay good for three to four days. Always let the pasta cool before you store it. You can reheat pasta in a few ways. The best method is on the stove. Add a splash of water or olive oil to the pan. This helps keep the pasta moist. Stir it gently over low heat until warm. You can also use the microwave. Just cover the pasta and heat it in short bursts. Stir between each burst for even heating. Yes, you can freeze this pasta! To prepare, let it cool completely. Then, pack it in freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove as mentioned earlier. The fresh flavors will still shine through! Yes, you can use canned tomatoes. They offer a quick option and save time. Pros: Canned tomatoes are easy to find. They last a long time and taste good in many recipes. They also provide a consistent flavor. Cons: Fresh tomatoes taste better in summer. Canned tomatoes may lack some texture. They might not have the same bright flavor as fresh ones. For summer tomato pasta, fresh mozzarella shines. It adds creaminess and a soft texture. Parmesan gives a sharp flavor and is great for grating on top. Mozzarella: Soft and mild, perfect for melting. Parmesan: Hard and salty, adds depth. Other Options: Feta adds tang, while goat cheese brings creaminess. Choose based on your taste. To add heat, use red pepper flakes. Start with 1/2 teaspoon and adjust to your liking. You can also add sliced jalapeños or crushed red pepper. Tips: Mix them in with the garlic for even heat. You can also include spicy sausage or hot sauce for more kick. Enjoy experimenting with the spice level! Fresh summer tomato pasta is simple and tasty. You need a few main ingredients like spaghetti, fresh tomatoes, garlic, and olive oil for a great meal. Optional add-ins like mozzarella and toppings elevate your dish. The right seasonings and cooking steps create a wonderful sauce. For best results, choose ripe tomatoes and try different pasta types. You can adapt this dish to fit your needs, even make it vegan. Store any leftovers properly to enjoy later. This recipe gives you room to be creative and succeed in the kitchen. Enjoy your cooking adventure!$

Fresh Summer Tomato Pasta

A light and flavorful pasta dish featuring fresh tomatoes and 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
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 4 cup olive oil
1 4 cup fresh basil, chopped
1 teaspoon red pepper flakes (optional)
to taste Salt and black pepper
to taste Fresh mozzarella balls, for topping (optional)
to taste Grated Parmesan cheese, for serving

Instructions

In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
Add the diced tomatoes and halved cherry tomatoes to the skillet. Cook for 5-7 minutes, allowing the tomatoes to break down slightly and release their juices. Stir occasionally.
Mix in the red pepper flakes (if using), salt, and black pepper. Allow the mixture to simmer for another 3-5 minutes.
Toss the cooked pasta into the skillet with the tomato mixture. Gradually add some reserved pasta water to help create a light sauce, tossing everything together until well combined and the pasta is evenly coated.
Remove the skillet from heat and fold in the chopped fresh basil. Adjust the seasoning with more salt and pepper if needed.
Serve the pasta hot, topped with fresh mozzarella balls and grated Parmesan cheese if desired.

Notes

For an attractive presentation, serve the pasta in a large bowl, garnished with additional basil leaves and a sprinkle of Parmesan cheese. Add a drizzle of olive oil on top for shine.

Keyword basil, pasta, summer, tomato