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!
Servings: 2
Calories: 530kcal
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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
Instructions
- 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!!
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Nutrition
Calories: 530kcal | Carbohydrates: 70g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 33mg | Potassium: 554mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1302IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 2mg
