Fresh Tomato Pasta
Bright and summery fresh tomato pasta is the perfect weeknight meal! Made from ripe tomatoes marinated with aromatic basil, garlic, chili, and parmesan, tossed with your favorite pasta.
Servings: 4
Ingredients
- 1 ½ pounds assorted ripe tomatoes
- 1 shallot (finely minced)
- 2 cloves garlic (finely minced or pressed)
- ¼ cup extra virgin olive oil (use a good quality olive oil)
- 2 tablespoons capers (drained)
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (more or less to taste)
- ½ cup shredded Parmesan cheese, divided (see note)
- 8 ounces uncooked pasta
- 1 cup fresh basil, sliced or torn
Instructions
- If the tomatoes are large, core them (remove the tough center and stem) and squeeze out the excess seeds. Discard the seeds and core. Chop the tomatoes into bite-size pieces, about ¾ inch. You should have about 3 cups.1 ½ pounds assorted ripe tomatoes
- Stir in minced shallot, garlic, olive oil, capers, salt, and red pepper flakes. Stir in ¼ cup cheese.1 shallot, 2 cloves garlic, ¼ cup extra virgin olive oil, 2 tablespoons capers, ¾ teaspoon kosher salt, ¼ teaspoon red pepper flakes, ½ cup shredded Parmesan cheese, divided
- Cover the bowl and let stand at room temperature for 30 minutes to an hour.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve ½ cup of pasta water before draining the pasta.8 ounces uncooked pasta
- Add pasta and basil to tomato mixture and combine, adding reserved pasta water, 2 tablespoons at a time, as needed to make a sauce. Serve garnished with remaining Parmesan.1 cup fresh basil, sliced or torn
Video
Notes
- Pasta: I like to use campanelle pasta or something similar in size because it works well with the chopped tomatoes, ensuring that you get both pasta and tomatoes in every bite. Eight ounces of uncooked campanelle is about 3 cups; once it's cooked, you'll have about 6 cups of pasta.
- Parmesan cheese: Freshly shredded Parmesan works best for this recipe. Grated Parmesan is too fine to mix in with tomatoes. If you only have grated Parmesan, I would suggest stirring it into the cooked pasta when you add the tomatoes.
- Variations: If you prefer, omit the capers or substitute sliced olives. Kalamata or Castelvetrano olives work really well. Red pepper flakes can be omitted, or you can add an extra pinch, whatever you like best.
- Storage: Cover and refrigerate leftovers promptly. The tomato pasta will keep for up to 3 days. It can be enjoyed cold, as a pasta salad, or reheated. Since pasta tends to continue absorbing liquid, even in the refrigerator, add a splash of extra olive oil, balsamic syrup, or Italian dressing if desired.
Nutrition
Serving: 1.5cups pasta with sauce & cheese | Calories: 419kcal | Carbohydrates: 51g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 763mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1874IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 2mg
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