Fresh Tomato Basil Pasta

$- 8 oz spaghetti or linguine - 4 ripe heirloom tomatoes, diced - 1 cup cherry tomatoes, halved - 4 cloves garlic, minced - 1 cup fresh basil leaves, packed - 1/4 cup extra virgin olive oil - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/2 cup grated Parmigiano-Reggiano cheese - Zest of 1 lemon The key to a great fresh tomato basil pasta lies in the ingredients. I love using heirloom tomatoes. They bring a sweet and rich flavor. Cherry tomatoes add a burst of juiciness that brightens the dish. When you choose tomatoes, pick ones that feel heavy and smell fragrant. Fresh basil is essential. Its aroma enhances the pasta. I often grab a handful and tear the leaves right before using them. This helps release their oils and flavor. Garlic adds depth. Mince it finely and sauté it just right. You want it fragrant but not brown. The red pepper flakes are optional. They give a gentle heat, perfect for those who enjoy a little spice. Don't forget quality olive oil. Extra virgin adds richness. It coats the pasta beautifully. Finally, the lemon zest brightens the dish, making it lively. For a creamy finish, I sprinkle Parmigiano-Reggiano cheese. It melts slightly, making each bite delicious. Gather these ingredients for a fresh and flavorful dish. For the full recipe, check out the detailed instructions in the article. First, fill a large pot with water. Add a good amount of salt. This helps the pasta taste great. Bring the water to a boil. Once boiling, add 8 ounces of spaghetti or linguine. Cook it according to package directions until it's al dente. This means it should be firm but not hard. Reserve one cup of pasta water before draining the rest. Set the pasta aside for later. Next, grab a large skillet. Pour in 1/4 cup of extra virgin olive oil and heat it over medium heat. Wait until the oil is hot but not smoking. Add 4 cloves of minced garlic. Sauté it for about 1-2 minutes. You’ll know it’s ready when it smells amazing but hasn’t browned. This step adds a rich flavor to your dish. Now, it’s time for the star of the dish! Add 4 diced heirloom tomatoes and 1 cup of halved cherry tomatoes to the skillet. Stir them in and let them cook for about 5-7 minutes. Watch as they soften and release their juices. If you like a bit of heat, toss in 1 teaspoon of red pepper flakes now. This will give your sauce a nice kick. Adjust the cooking time based on how juicy you want your sauce. Once the tomatoes are ready, add the cooked pasta to the skillet. Toss everything together gently. If the sauce feels too thick, use some of that reserved pasta water to loosen it up. Just add a little at a time until you reach the consistency you want. This step ensures every noodle is coated in that tasty sauce. Remove the skillet from heat. Now, fold in 1 cup of fresh basil leaves. Add in 1/2 cup of grated Parmigiano-Reggiano cheese and the zest of one lemon. This adds brightness to the dish. Remember to season with salt and pepper to taste. These final touches make your pasta flavorful and fresh. For the full recipe, check out the details above! To make the best fresh tomato basil pasta, start with the right tomatoes. Heirloom tomatoes shine with flavor. They give your dish a sweet and tangy taste. Cherry tomatoes add brightness and juiciness. Mixing both types creates a delightful blend. When cooking, use medium heat for the garlic. This prevents burning and keeps the flavor bright. Let the garlic cook until it turns fragrant. Then, add the tomatoes. Allow them to soften for about five to seven minutes. This step helps release their natural juices. For a kick, add red pepper flakes based on your taste. Make your dish pop with garnishes. Add whole basil leaves on top for color and freshness. A sprinkle of grated cheese adds a nice touch. Serve each plate with a slice of lemon. It brings a zesty aroma and contrast to the meal. Use a large pot for boiling pasta. A wide skillet works best for sautéing the garlic and tomatoes. These tools help in mixing everything well. A good wooden spoon is key for stirring without scratching your pans. Finally, having a sharp knife makes chopping tomatoes quick and easy. For the full recipe, check the detailed instructions provided above. {{image_2}} For those who need gluten-free options, you can use gluten-free pasta. Many brands offer great choices that taste delicious. Look for pasta made from brown rice or chickpeas. These options are tasty and provide good texture. If you are lactose intolerant, don't worry! You can swap Parmigiano-Reggiano with vegan cheese. Nutritional yeast is also a great choice. It adds a cheesy flavor without dairy. Try these options to keep your dish enjoyable and safe for everyone. Want to add more flavor? You can include protein like chicken or shrimp. Simply sauté them in the olive oil before adding garlic. This step adds depth and makes the dish heartier. You can also throw in seasonal vegetables. Spinach, zucchini, or bell peppers work well. Sauté these veggies along with the tomatoes. This adds color and nutrition to your plate. Changing the oil or dressing can give your dish a new twist. Try using flavored oils like garlic or chili oil. These will change the taste profile and make it exciting. For a unique kick, consider adding spices. Fresh oregano or basil can enhance the taste. If you like heat, a pinch of cayenne pepper can spice things up. Experiment to find your perfect blend! Feel free to check out the Full Recipe for detailed cooking instructions and tips. Store your fresh tomato basil pasta in an airtight container. Glass or plastic containers work well. Make sure the lid seals tight. You can keep leftovers in the fridge for up to three days. After that, the pasta may lose its taste and texture. To reheat, use the stove or microwave. If using the stove, warm it in a skillet over medium heat. Add a splash of water or olive oil to keep it moist. For the microwave, heat on medium power. Stir every minute for even heating. Aim for an internal temperature of 165°F. You can freeze this pasta for up to three months. To do this, cool the pasta first. Then, place it in a freezer-safe bag. Remove as much air as you can before sealing. When ready to eat, thaw it in the fridge overnight. For best results, separate the pasta from the sauce before freezing. This helps preserve the texture and flavor. What type of pasta works best for this recipe? I recommend using spaghetti or linguine for this dish. Both types hold the sauce well. The long strands twirl nicely around your fork, making each bite satisfying. Can I make this dish ahead of time? Yes, you can prepare it ahead. Cook the pasta and sauce, then store them separately. When ready to serve, just reheat. This helps keep the pasta from getting mushy. What can I use instead of Parmigiano-Reggiano? If you don’t have Parmigiano-Reggiano, try Grana Padano or Pecorino Romano. Both cheeses add a nice salty flavor. Nutritional yeast is a great vegan option too. How do I choose the best tomatoes for flavor? Look for ripe heirloom tomatoes or sweet cherry tomatoes. They are juicy and flavorful. The best tomatoes should feel heavy for their size and have a rich color. How do I know when the pasta is al dente? To check for al dente pasta, taste a piece. It should be firm to the bite, not soft. Usually, it cooks for about 8 to 10 minutes, but check the package for exact times. What should I do if my sauce is too thick? If your sauce gets too thick, add some reserved pasta water. This will loosen it without losing flavor. Start with a little, then stir until you reach the right consistency. This recipe for fresh tomato basil pasta combines simple ingredients with great flavors. You learned how to cook pasta perfectly and sauté garlic just right. The tips for choosing the best tomatoes and garnishing your dish help add flair. Remember, you can personalize the recipe with your favorite proteins or make it vegan. Proper storage keeps leftovers fresh, ensuring you can enjoy this dish again. With these steps, you can create a delicious meal that impresses everyone. Enjoy making your fresh pasta and feel free to experiment!$

Indulge in a burst of summer flavors with this Sun-Kissed Tomato Basil Pasta recipe! Packed with heirloom tomatoes, fresh basil, and a hint of lemon, this dish is simple yet delicious. Perfect for a weeknight dinner or a special gathering, it's ready in just 25 minutes. Discover how to create this fresh pasta masterpiece that's sure to impress your family and friends. Click through for the full recipe and elevate your cooking today!

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Ingredients

8 oz spaghetti or linguine

4 ripe heirloom tomatoes, diced

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1 cup fresh basil leaves, packed

1/4 cup extra virgin olive oil

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/2 cup grated Parmigiano-Reggiano cheese

Zest of 1 lemon

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Add the Tomatoes: Stir in the diced heirloom tomatoes and halved cherry tomatoes. Cook for about 5-7 minutes, letting the tomatoes soften and release their juices. If using, add the red pepper flakes for a little heat.

Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tomato mixture. Toss gently to combine. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Finish with Basil and Cheese: Remove from heat and fold in the fresh basil leaves, grated Parmigiano-Reggiano, and lemon zest. Season with salt and pepper to taste.

Serve: Divide the pasta among serving plates, drizzling a little more olive oil on top if desired.

- Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

Presentation Tips: Garnish each plate with a few whole basil leaves and an extra sprinkle of cheese for a beautiful and fresh look. Serve with a slice of lemon on the side for added zest!