Summer Tomato Pasta
This summer tomato pasta with basil is made with a handful of pantry staples, including fresh tomatoes, spaghetti or bucatini, and plenty of grated Parmesan. A fast, easy, no-fuss summer meal that's on the table in just 30 minutes.
Ingredients
- Water
- 1/2 cup olive oil
- Generous pinch crushed red pepper flakes
- 2 garlic cloves, thinly sliced
- Freshly ground black pepper
- 4 cups (about 1 lb) assorted small heirloom or cherry tomatoes, halved or quartered
- Handful of torn basil leaves (about 1/2 cup loosely packed)
- Kosher salt
- 1 pound spaghetti or bucatini
- Freshly grated Parmesan cheese, for serving
- Extra-virgin olive oil, for serving
Instructions
- Fill a large pot with water, toss in some salt, and bring to a boil.
☞ TESTER TIP: If you like serving your pasta in warmed bowls, preheat your oven to its lowest temperature while the water is coming to a boil. Slip the bowls in the oven, turn it off, and forget about them until you’re ready to serve.
- In a large skillet over medium heat, warm the olive oil.
- Once the oil is hot, add the red pepper flakes, garlic, and a pinch of black pepper and wait until fragrant, about 30 seconds.
- Toss in the tomatoes and basil and season with salt. Reduce the heat to medium-low and gently simmer so the tomatoes release their juices.
- Meanwhile, cook the pasta according to package directions until al dente.
- Drain the pasta in a colander, reserving at least 1/2 cup of the pasta cooking water.
- Stir the pasta into the tomato sauce and toss to combine. Add enough of the pasta cooking water to achieve the desired consistency, starting with 1/2 cup. Cook until the pasta is done, 3 to 5 minutes more.
- Taste the sauce and adjust the seasoning, if needed. Divide the pasta among 4 bowls or plates and top with Parmesan. Drizzle with the extra-virgin olive oil and serve.
Nutrition
Serving: 1portion | Calories: 704kcal | Carbohydrates: 95g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 34mg | Fiber: 5g | Sugar: 9g