Fresh Tomato Pasta
Experience the vibrant flavors of summer with this Fresh Tomato Pasta, a quick and easy recipe that brings simple ingredients to life in under 30 minutes. Featuring al dente spaghetti tossed in a rustic sauce made from ripe, juicy tomatoes, aromatic garlic, and extra virgin olive oil, this dish is a celebration of fresh ingredients. Finished with a hint of optional red chili flakes for a gentle kick, fragrant torn basil leaves, and a generous sprinkle of grated Parmesan cheese, each bite delivers a perfect balance of savory, tangy, and herbaceous notes. Ideal for weeknight dinners or casual gatherings, this pasta recipe is light, satisfying, and effortlessly elegant. Plus, tips on reserving pasta water ensure your sauce clings beautifully to every strand. Serve it warm and let the simplicity shine!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 6 medium ripe tomatoes
- 4 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 10 leaves fresh basil leaves
- 0.5 teaspoons red chili flakes (optional)
- 50 grams Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 liters water
Instructions
Bring a large pot of salted water to a boil (add 1 teaspoon of salt to 3 liters of water).
While the water is heating, dice the ripe tomatoes into small chunks and set them aside.
Peel and finely chop the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat.
Once the oil is warm, add the chopped garlic and cook until fragrant, about 1-2 minutes. Be careful not to let it burn.
Add the diced tomatoes to the skillet, along with a pinch of salt and the red chili flakes if using. Stir to combine.
Let the tomatoes simmer over medium-low heat for 10-12 minutes, stirring occasionally, until they soften and create a rustic sauce.
Meanwhile, cook the spaghetti in the boiling salted water according to the package instructions, usually 8-10 minutes, until al dente.
Reserve 1 cup of the pasta cooking water before draining the spaghetti.
Add the cooked spaghetti directly to the skillet with the tomato sauce. Toss to coat the pasta evenly.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it and help the sauce cling to the pasta.
Tear the fresh basil leaves into smaller pieces and stir them into the pasta just before serving.
Season with black pepper to taste and adjust salt if necessary.
Plate the pasta and top each serving with freshly grated Parmesan cheese.
Serve immediately and enjoy your fresh tomato pasta!
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3254 mg | 141% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 22.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2041 mg | 43% | |
*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.
