Garden-Fresh Tomato Basil Pasta

$To make this fresh tomato pasta, gather these key ingredients: - 400g spaghetti or your preferred pasta - 6 ripe heirloom tomatoes, diced - 3 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 1 small red onion, finely chopped - 1 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 1 cup fresh basil leaves, torn or chopped - 50g parmesan cheese, grated (optional for garnishing) Each ingredient plays a big part in making this dish tasty and fresh. The heirloom tomatoes bring a sweet flavor and juicy texture. The garlic and onion add depth, while the olive oil provides richness. When choosing tomatoes, I recommend using heirloom varieties. Heirloom tomatoes are sweet and have a lovely texture. You can also use Roma tomatoes for a more classic taste. They hold up well in sauces and have fewer seeds. If you want a bold flavor, try using cherry tomatoes. Their sweetness can brighten the dish. To make this pasta even better, consider adding these options: - Fresh herbs like parsley or oregano for extra flavor - A splash of balsamic vinegar for tanginess - Crushed nuts like pine nuts for texture - A sprinkle of lemon zest for brightness These additions can change the dish’s flavor profile. Feel free to mix and match based on your taste. Each option can make your meal unique and delicious! {{ingredient_image_1}} Start by boiling a large pot of salted water. Add your spaghetti and cook it until al dente. This usually takes about 8 to 10 minutes, but check the package for exact times. Once done, reserve 1 cup of the pasta water. This water has starch, which helps the sauce stick. Drain the pasta and set it aside. In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped red onion. Sauté it for about 3 to 4 minutes until it softens. Next, add 3 cloves of minced garlic and 1 teaspoon of red pepper flakes if you like heat. Cook this mix for 1 to 2 minutes, but don’t let the garlic burn. The smell will be amazing! Now, it’s time for the star of the dish. Add 6 diced heirloom tomatoes to the skillet. Season the mix with salt and pepper. Cook this for about 5 to 7 minutes. Stir often as the tomatoes soften and create a light sauce. The juices will blend beautifully with the onions and garlic. Once it’s ready, toss the cooked spaghetti into the skillet. If it feels dry, add some reserved pasta water. Finally, fold in 1 cup of fresh basil leaves. Taste and adjust seasoning if needed. Enjoy your vibrant, fresh tomato pasta! To cook perfect pasta, start with a large pot of salted water. Use about one tablespoon of salt for every four quarts of water. Bring the water to a rolling boil. Add your spaghetti and stir it gently. Follow the package directions for cooking time. Test the pasta a minute early. It should be firm yet tender. This is the al dente stage. After cooking, save one cup of pasta water. This water helps bind your sauce. Seasoning is key to a tasty dish. Use fresh herbs like basil to lift the flavor. Add salt and pepper to taste while cooking. If you like heat, include red pepper flakes. Sauté your garlic and onion until soft. This step makes the dish aromatic. Adding the diced heirloom tomatoes boosts flavor too. Let them cook down to create a light sauce. Adjust the seasoning as needed, tasting along the way. A beautiful dish is always more inviting. Start by plating the pasta in deep bowls. Twirl the spaghetti for a nice shape. Top with fresh basil leaves for color. Sprinkle grated parmesan cheese if you like. Add extra red pepper flakes for a pop. You can also serve with crusty bread on the side. This adds a nice touch to the meal. Enjoy your dish with friends or family for a delightful experience! Pro Tips Use Fresh Ingredients: The flavor of this dish relies heavily on the quality of the tomatoes and basil. Use the ripest, freshest produce you can find for the best results. Customize the Heat: Adjust the amount of red pepper flakes based on your heat preference. For a milder dish, use less or omit entirely, and for more heat, add a pinch more. Save the Pasta Water: The starchy pasta water helps to bind the sauce and pasta together. Always reserve some before draining the pasta to achieve the perfect consistency. Experiment with Cheese: While parmesan is a classic choice, try other cheeses like pecorino or a sprinkle of feta for a unique twist on flavor. {{image_2}} You can easily make this dish vegetarian. Simply skip the meat and focus on the fresh flavors. For a protein boost, add chickpeas or lentils. They add texture and keep it filling. You can also mix in seasonal veggies like zucchini or bell peppers. Their colors and crunch create a vibrant dish. Top it with extra basil for freshness. To make this pasta vegan, remove the parmesan cheese. You can substitute it with a mix of nutritional yeast and garlic powder for a cheesy flavor. This twist keeps the dish rich without dairy. Consider adding toasted nuts for crunch. Pine nuts or walnuts work well. They add good fats and protein. Don't forget to use a vegan-friendly pasta. For meat lovers, chicken or shrimp are great choices. If you choose chicken, cook it in the skillet first. Season it well and remove it before adding the onions. After cooking the sauce, mix the chicken back in. For shrimp, add them to the sauce last. Cook until they turn pink, about 3-4 minutes. Both options enhance the dish with savory depth. Enjoy your pasta with whatever variation you choose! To store leftover fresh tomato pasta, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating, use a skillet for the best results. Add a splash of water or olive oil to keep it moist. Heat it over low to medium heat. Stir often until it's warm. Avoid using high heat; it can dry out the pasta. To freeze your fresh tomato pasta, portion it into freezer-safe bags. Remove as much air as possible before sealing. Label the bags with the date. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your pasta anytime! Yes, you can use canned tomatoes. They work well in a pinch. Use whole or diced tomatoes. Choose good quality brands for the best taste. Keep in mind, fresh tomatoes add brightness. They give a unique flavor and texture. If you use canned, drain excess liquid. This helps keep your sauce from becoming watery. If you need a substitute for parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use pecorino cheese. It has a sharper taste but works well. For a dairy-free option, try a cashew cheese blend. Blend soaked cashews with garlic and lemon juice. It creates a creamy, tasty topping. This recipe is not gluten-free as written. The spaghetti contains gluten. However, you can easily make it gluten-free. Choose gluten-free pasta made from rice or quinoa. Cook it just like regular pasta. Follow the same steps in the recipe. The flavor will still be delicious and satisfying. In this post, we explored how to make fresh tomato pasta. We discussed key ingredients and the best tomato types. I shared step-by-step instructions, tips for perfect pasta, and serving ideas. We also looked at tasty variations, storage tips, and answered common questions. Fresh tomato pasta is flexible and easy to make. With the right ingredients and techniques, you can enjoy a delicious meal. Experiment with flavors and have fun in the kitchen!$

A light and flavorful pasta dish featuring fresh tomatoes and basil.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

400 g spaghetti or your preferred pasta
6 pieces ripe heirloom tomatoes, diced
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 small red onion, finely chopped
1 teaspoon red pepper flakes (optional for heat)
to taste salt and pepper
1 cup fresh basil leaves, torn or chopped
50 g parmesan cheese, grated (optional for garnishing)

Instructions

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and red pepper flakes, sautéing for an additional 1-2 minutes until fragrant (be careful not to burn the garlic).
Add the diced heirloom tomatoes to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light sauce.
Add the cooked spaghetti to the skillet, tossing it with the tomato mixture. If the pasta seems dry, gradually add some reserved pasta water until you reach your desired consistency.
Remove the skillet from heat and gently fold in the fresh basil leaves. Adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
Plate the pasta in bowls or on a large serving dish. If desired, sprinkle with grated parmesan cheese before serving.

Notes

Feel free to adjust the amount of red pepper flakes based on your heat preference.

Keyword basil, heirloom, pasta, tomato