What type of tomatoes are best for this pasta dish?

Ripe, juicy summer tomatoes are key. Cherry tomatoes, Roma tomatoes, or even a mix of heirloom varieties will work wonderfully. The riper, the better! Look for tomatoes that smell aromatic and yield slightly to gentle pressure.

Can I use dried basil instead of fresh?

While fresh basil is highly recommended for its vibrant flavor in this dish, you can use dried basil in a pinch, but the taste will be less intense. Use about one-third the amount of dried basil compared to fresh, and add it earlier in the process.

How can I make this pasta dish more substantial?

You can add grilled chicken, shrimp, or even some canned chickpeas or white beans for added protein. Sautéed zucchini, bell peppers, or corn kernels would also be great additions that maintain the summer vegetable theme.

Is it better to cook the tomatoes or keep them raw?

For this type of pasta, the beauty is in the fresh, uncooked tomatoes that create a light sauce when combined with the hot pasta and olive oil. However, you can lightly sauté a portion of the tomatoes with garlic for a slightly richer sauce if preferred, while keeping some fresh for textural contrast.

Fresh Tomato and Basil Pasta - Easy Summer Recipe

Name: Late Summer Tomato and Basil Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb pasta (penne, rigatoni, or fusilli); 2–3 lbs mixed ripe tomatoes (cherry, Roma, heirloom), chopped; 1 large bunch fresh basil leaves, torn; 4 cloves garlic, minced; ⅓ cup high-quality extra-virgin olive oil; 1 tsp salt, plus more for pasta water; ½ tsp freshly cracked black pepper; ½ cup freshly grated Parmesan or Pecorino Romano; Optional enhancements; Pinch red pepper flakes; 8 oz fresh mozzarella, cubed; 1 Tbsp balsamic vinegar

Late Summer Tomato and Basil Pasta

Print Recipe

Juicy peak-season tomatoes, fragrant basil, and al dente pasta unite in a light, no-fuss sauce—an easy 30-minute weeknight meal that tastes like Italian summer in every bite.

Author: Alexandra Roa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 lb pasta (penne, rigatoni, or fusilli)
2–3 lbs mixed ripe tomatoes (cherry, Roma, heirloom), chopped
1 large bunch fresh basil leaves, torn
4 cloves garlic, minced
⅓ cup high-quality extra-virgin olive oil
1 tsp salt, plus more for pasta water
½ tsp freshly cracked black pepper
½ cup freshly grated Parmesan or Pecorino Romano
Optional enhancements
Pinch red pepper flakes
8 oz fresh mozzarella, cubed
1 Tbsp balsamic vinegar

Instructions

Bring a large pot of well-salted water to a boil; cook pasta until al dente. Reserve 1 cup pasta water, then drain.
Meanwhile, combine chopped tomatoes, torn basil, garlic, olive oil, salt, and pepper in a large serving bowl; let sit while pasta cooks.
Add hot drained pasta to tomato mixture; toss vigorously, adding reserved pasta water as needed for a silky sauce.
Stir in grated Parmesan and, if using, red-pepper flakes, mozzarella cubes, or a splash of balsamic.
Taste and adjust seasoning; finish with an extra drizzle of olive oil and fresh basil before serving warm or at room temperature.

Notes

Use the ripest, most aromatic tomatoes you can find. Tear basil by hand to prevent bruising. Leftovers keep well chilled for 2 days—refresh with a drizzle of olive oil before serving.

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 8g
Sodium: 400mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 6g
Protein: 16g
Cholesterol: 10mg

Keywords: tomato basil pasta, fresh tomato recipe, summer pasta, weeknight meal, vegetarian

Find it online: https://alexandrarecipes.com/fresh-tomato-basil-pasta-summer-recipe/