Fresh Tomato Pasta
Ripe tomatoes cooked down just enough to release their juices into a light, bright, chunky sauce, seasoned with garlic, red pepper flakes, and fresh basil, tossed with hot pasta and finished with Parmigiano Reggiano. Ready in under 20 minutes.
Equipment
- Large frying pan
- Large Pot
Ingredients
- 1/4 cup extra virgin olive oil
- 3 cups uncooked pasta rigatoni, penne, or spaghetti
- 1/4 cup Parmigiano Reggiano finely grated, to garnish
- 3 large tomatoes Roma, heirloom, or cherry, about 2 1/2 cups, roughly chopped
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1 1/2 tbsp fresh basil
- salt to taste
Instructions
- Cook the Pasta: Cook the pasta in a large pot of generously salted water according to package instructions. Reserve 1/2 cup of the pasta water before draining.
- Cook the Garlic: In a large pan over low to medium heat, add the olive oil. Add the garlic and cook 1 to 2 minutes, stirring often so it doesn't burn.
- Cook the Tomatoes: Once fragrant, add the tomatoes and cook 3 to 5 minutes, gently pressing with the back of a wooden spoon to break them apart and release their juices.
- Season: Add the fresh basil to the tomatoes, then season with salt and red pepper flakes to taste.
- Combine: Reduce heat to low and add the cooked pasta to the tomatoes, gently tossing to combine, adding pasta water as needed depending on how juicy the tomatoes are.
- Serve: Serve garnished with Parmigiano Reggiano, a drizzle of olive oil, and more fresh basil if desired.
Notes
Watch the garlic closely so it doesn't burn. Reserve pasta water before draining to loosen the sauce. Season gradually, tasting as you go. Add basil and cheese generously at the end for the freshest flavor. To remove tomato skins, blanch first: cut a small X at the bottom of each tomato, boil about 45 seconds, then transfer to an ice bath before peeling. Add torn mozzarella for a caprese-style twist. Keeps 2 to 3 days refrigerated; reheat with a splash of water to loosen. Best enjoyed fresh, tomato flavor is brightest right after cooking.