Summer Fresh Tomato Pasta

Summer Fresh Tomato Pasta

This Fresh Tomato Pasta is my favorite Summer pasta recipe that's light and fresh with a no-cook sauce. Using marinated tomatoes, garlic and basil, it's ready in 20 minutes. Think of it like bruschetta pasta!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Calories: 530

Ingredients Method Notes

Ingredients

10oz / 300g ripe tomatoes - I've used grape tomatoes but you can use cherry or roma tomatoes
6oz / 170g spaghettini pasta or classic spaghetti
1 small garlic clove - double if you like it extra garlicky
Big handful fresh basil leaves
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
*Optional - grated parmesan cheese and fresh basil for garnish

Method

Dice tomatoes into small cubes and place in a large bowl (ensure they are ripe, so they're nice and juicy)
Chop the basil leaves, grate the garlic cloves using a microplane grater and add them to the bowl. Add olive oil, season well with salt and pepper and stir together
For the best flavor, cover and marinate for 30-60 minutes in the fridge, otherwise 10 minutes will be fine while you cook the pasta
Boil the spaghetti in a large pot with salted water and reserve some of the pasta cooking water
Drain and add the cooked pasta straight into the bowl with the marinated tomatoes. Add 2 tablespoons of the pasta cooking water and gently toss together
You will notice there will be some extra liquid at the bottom of the bowl from the tomato juices. Set aside for 10 minutes which will allow the spaghetti to soak in the juice and flavor (if you prefer a cold pasta salad, cover and refrigerate in this time or enjoy at room temp)Serve up your Fresh Summer Pasta with optional grated parmesan and enjoy!!

Notes

For the best flavor, let your tomato mixture marinate for at least 30 minutes; if you're in a rush, a quick 10-minute soak while the pasta cooks still brings out lovely flavors.
Make sure to use ripe, juicy tomatoes; the more vibrant and soft they are, the better your sauce will be—avoid any hard or underripe tomatoes.
If you prefer a cold pasta salad, simply refrigerate the mixed pasta and tomatoes for about 10 minutes after tossing to chill and meld the flavors.
To prevent your pasta from becoming dry, reserve some pasta cooking water and add it gradually when mixing the pasta with the tomatoes; this helps achieve the perfect saucy consistency.
Fresh basil can be substituted with other herbs like parsley or oregano if you prefer a different flavor profile, but fresh is always best for that summer taste.