If you’re looking for a simple, fast, yet delicious dish to make during summer, then this Fresh Tomato Pasta Recipe is perfect. With the vibrant flavors and colors of fresh tomatoes, basil, and a touch of olive oil, this summer pasta recipe is sure to become a favorite.
Do you need more recipe ideas to make on a hot summer day? Then you should try this Raspberry Lemonade or this Caprese Melon Salad. They bring freshness and beautiful colors to the table.
Helpful Items For This Recipe
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Balsamic Glaze – Italian Import Squeeze Bottle
Bone China Round Pasta Serving Bowl, 13-Inch, White
Ceramic Olive Oil Dispenser Bottle, Opaque Oil Cruet Protects Oil to Reduce Oxidation, 15.5 oz.
What Are The Ingredients In Fresh Tomato Pasta Sauce?
Red cherry tomatoes – These add juiciness and texture to the dish, so it’s key to have them as ripe as possible.
Orange cherry tomatoes – These are sweeter than the red ones; that’s why I like to use them together. They balance the tanginess and provide more flavor to a simple dish.
Garlic – Don’t avoid garlic unless you hate it, haha! It brings up the taste of the rest of the ingredients. If you don’t like raw garlic, you can replace it with powdered/granulated garlic or garlic-infused olive oil.
Extra virgin olive oil – This is by far the best choice when it comes to fresh pasta; it provides rich flavors as well as health benefits.
Spaghetti – I like to use spaghetti or linguine, but you can use your favorite pasta in this pasta dish.
Fresh basil – This is the queen of the fresh tomato sauce. Going with fresh basil, you won’t go wrong. It is a classic ingredient in Italian cuisine and pairs beautifully with tomatoes.
Parmesan cheese – When it comes to Italian-inspired dishes, parmesan is truly a must. Add it shaved, shredded, or grated. It won’t disappoint.
Balsamic vinegar glaze – A tangy and sweet balsamic vinegar provides a boost of flavor to this refreshing pasta.
Salt and pepper to taste
How To Make Fresh Tomato Pasta Sauce
Follow the package directions to cook the pasta until al dente.
Cook the tomatoes, olive oil, and garlic in a skillet for 5-8 minutes over low heat.
Mix the tomatoes with the cooked pasta and fresh chopped basil while the pasta is still hot. If you’d like a saucy consistency, you can crush softened tomatoes with the back of a spoon before mixing them with the pasta. Add more olive oil if needed. Season with salt and freshly ground black pepper to taste.
Finally, drizzle with balsamic glaze and garnish with shaved parmesan cheese just before serving.
When it comes to cherry tomato pasta, my favorite add-ons are always grated parmesan cheese, red pepper flakes, and a drizzle of balsamic vinegar glaze. These additions elevate the dish, giving it a richer, more complex flavor profile. The result is a flavorful and refreshing summer pasta with little cooking needed.
Recipe Pro Tips!
What Tomatoes Are Good for Fresh Pasta?
Any ripe tomato would work, but my first choice would be cherry, grape, or Roma tomatoes.
What to do with Leftover Tomato Pasta?
Every time I make this recipe, I tend to cook extra as it’s easy to save for later.
Just refrigerate the leftovers in an airtight container, and once you’re ready to reheat, place a skillet over medium heat, add cooked pasta tossed with olive oil, and stir for a few minutes until warm.
Leftover tomato pasta also makes for a great lunch the next day, retaining its delicious flavor and texture. You can also refresh it by adding a handful of fresh basil and a sprinkle of parmesan cheese just before serving.
PASTA, PASTA, PASTA! WHO WANTS MORE PASTA?
We love pasta here. Do you want more recipes? Here are some of our favorites!!
Fresh Tomato Pasta Recipe
Ingredients
- 2 cups red cherry tomatoes
- 1 cup orange cherry tomatoes
- 1 garlic clove minced
- 1/2 cup olive oil extra virgin
- 10 oz spaghetti
- 1 cup fresh basil chopped
- 1/3 cup parmesan cheese shaved
- a drizzle of balsamic vinegar glaze
- salt and pepper to taste
Instructions
- Follow the package directions to cook the pasta until al dente.
- Cook the tomatoes with the olive oil and garlic in a skillet for 5-8 minutes over low heat.
- Mix the tomatoes with the cooked pasta and fresh chopped basil while the pasta is still hot. If you’d like a saucy consistency, you can crush softened tomatoes with the back of a spoon before mixing them with the pasta. Add more olive oil if needed. Season with salt and freshly ground black pepper to taste.
- Finally, drizzle with balsamic vinegar glaze and garnish with shaved parmesan cheese just before serving.
Comments & Reviews
Zach says
There are few things better than a light pasta dish on a warm summer day! Can’t wait to try this!
Noshing with the Nolands says
It is great cold the next day too!!
Kayle (The Cooking Actress) says
Such a cool idea! It looks fresh and delicious, and absolutely summery 🙂
Noshing with the Nolands says
It is so very good!!
Lane @ Supper for a Steal says
What a cool idea. We will have to give it a try soon.
shelley says
Cool!