There’s nothing quite like the flavour of fresh, ripe tomatoes in the summer. This Summer Tomato and Basil Pasta recipe captures the essence of the season with juicy tomatoes, fragrant basil, and a hint of garlic, all tossed together with al dente pasta. It’s a simple, light, and utterly delicious dish that’s perfect for warm weather. Here’s how to make it and why it’s so delightful.
Ingredients:
- 1 lb (450g) of your favourite pasta (spaghetti, penne, or fusilli work well)
- 2 lbs (900g) ripe tomatoes, diced (use a mix of cherry, heirloom, and plum tomatoes for variety)
- 4 cloves garlic, finely minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese (optional, for serving)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
Method:
Step 1 – Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
Step 2 – Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and lightly golden. Be careful not to burn the garlic.
Step 4 – Add the Tomatoes: Add the diced tomatoes to the skillet with the garlic. Cook, stirring occasionally, for about 5-7 minutes until the tomatoes start to soften and release their juices. If you prefer a smoother sauce, you can mash some of the tomatoes with the back of a spoon.
Step 5 – Combine and Season: Add the cooked pasta to the skillet with the tomatoes and garlic. Toss to combine, adding a splash of the reserved pasta water to help the sauce adhere to the pasta. Stir in the chopped basil and season with salt, black pepper, and red pepper flakes (if using).
Step 6 – Serve: Divide the pasta among serving plates and top with grated Parmesan cheese, if desired. Garnish with additional basil leaves and a drizzle of olive oil for extra flavour.
