Description
A fresh and easy tomato pasta made with ripe tomatoes, garlic, and olive oil for a delightful summer dinner.
Ingredients
- 400g pasta (spaghetti or linguine)
- 4 ripe tomatoes, chopped
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Salt, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to the package until al dente. Before draining, reserve about 1/2 cup of pasta water, then drain.
- Warm the garlic. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, just until fragrant.
- Build the tomato sauce. Add chopped tomatoes. Cook, stirring occasionally, for 5–7 minutes, until the tomatoes soften and release their juices into a light sauce.
- Season with salt to taste. (Start with a pinch, then adjust after the pasta is added.)
- Toss and emulsify. Add drained pasta to the skillet. Toss well so every strand is coated. If it looks dry or too thick, add reserved pasta water a tablespoon or two at a time until glossy and saucy.
- Serve immediately. Top with fresh basil and grated Parmesan.
Notes
Feel free to adjust the recipe with spices, proteins, or vegetables to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian