Description
A light and easy dish made with ripe tomatoes, fresh basil, garlic, olive oil, and pasta — perfect for warm-weather meals.
Ingredients
12 oz (340g) spaghetti or linguine
4 large ripe tomatoes, diced
1 cup fresh basil leaves, torn
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (optional, for extra depth)
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
Cook the pasta: bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Prepare the sauce: while the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
Add the tomatoes: toss in the diced tomatoes and cook for about 5 minutes, just until they start to soften and release their juices.
Combine everything: add the drained pasta to the skillet along with the torn basil leaves. Gently toss everything together. If the pasta looks dry, add a splash of the reserved pasta water.
Season and serve: season generously with salt and pepper. Drizzle with balsamic vinegar if desired. Serve warm with a sprinkle of Parmesan cheese.
- Category: Seasonal Recipes