Fresh from the Garden Tomato Pasta
Bursting with the vibrant flavors of summer, "Fresh from the Garden Tomato Pasta" is an effortlessly elegant dish that showcases ripe, juicy tomatoes at their peak. This simple yet irresistible recipe features a medley of fresh heirloom, Roma, or cherry tomatoes simmered with fragrant garlic, extra virgin olive oil, and just a hint of spice from optional red chili flakes. Tossed with al dente spaghetti and finished with torn basil leaves for a touch of freshness, this dish is perfect for weeknight dinners or entertaining guests. Customize with a sprinkle of grated Parmesan for added richness, or keep it light as a vegetarian masterpiece. Ready in just 30 minutes, this easy tomato pasta is a celebration of wholesome ingredients straight from the garden. Whether you’re savoring it as a quick summer meal or simply craving comfort food, this recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 400 g spaghetti (or preferred pasta)
- 600 g fresh tomatoes (ripe, mixed varieties like cherry, Roma, or heirloom)
- 4 tbsp extra virgin olive oil
- 3 pcs garlic cloves, thinly sliced
- 10 pcs fresh basil leaves, torn
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 50 g Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and sauté for 1-2 minutes, or until fragrant and starting to turn golden. Be careful not to burn the garlic.
Add the fresh tomatoes to the skillet. If using large tomatoes, chop them into bite-sized pieces first. Cook for 8-10 minutes, stirring occasionally, until the tomatoes start to break down and form a sauce.
Season the tomato mixture with salt, black pepper, and red chili flakes (if using). Stir to combine.
Reduce the heat to low and add the cooked pasta to the skillet. Toss to coat the pasta in the tomato sauce. If the sauce is too thick, add a bit of the reserved pasta water, a couple of tablespoons at a time, until the desired consistency is reached.
Stir in the torn basil leaves and cook for an additional 1-2 minutes.
Serve immediately, topped with grated Parmesan cheese if desired. Enjoy your Fresh from the Garden Tomato Pasta!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 668 mg | 51% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
