Fresh Tomato Basil Pasta Recipe
Chopped fresh tomatoes, basil, and garlic, then mix together with good quality olive oil then toss with pasta and Mangia!
Servings: 8 servings
Ingredients
- 2 pints tomatoes (cherry, roma, garden, or heirloom variety), diced 560 grams
- 2-4 cloves garlic thinly sliced
- ½ cup fresh basil torn by hand
- 1 cup good quality olive oil more if needed
- 1-2 tablespoons balsamic vinegar
- 1 package package good quality pasta
- Salt and Pepper to taste
- Salt for cooking pasta
Instructions
- In a large serving bowl combine the tomatoes, basil, garlic, balsamic vinegar, and olive oil. Stir to combine, Cover with plastic wrap and leave on the counter for 30 min and up to 2 hour.
- Bring a large pot of water to salted water to boil. Salt pasta water generously (about 10 grams of salt per liter of water). Cook pasta according to package until 'al dente'. Add salt and pepper to the tomatoes right before serving.
- Drain pasta and toss with the marinated tomatoes. Serve warm or cold. Great as leftovers!
Notes
You can prepare the tomato mixture up to 1 day ahead—just store it covered in the refrigerator and bring it to room temperature before tossing it with pasta.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Enjoy cold or let sit at room temperature before serving. No need to reheat! This is the best summer pasta sauce.
Nutrition
Serving: 8g | Calories: 470kcal | Carbohydrates: 47g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 10mg | Potassium: 413mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1065IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg
