Fresh Tomato & Basil Pasta
A light, garden-fresh pasta that comes together in minutes.
This easy summer pasta is the perfect way to showcase fresh cherry tomatoes and basil straight from the farm stand or garden. The tomatoes gently burst in olive oil and garlic, creating a light, juicy sauce that clings to the noodles. It’s quick, wholesome, and makes for a perfect lunch or weeknight dinner—especially when it’s too hot to turn on the oven.
🍅 Ingredients:
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh basil, torn or chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 oz pasta of choice (spaghetti, penne, or fusilli work great)
👩🍳 Instructions:
- Boil the pasta
Cook the pasta according to the package instructions. Reserve about 1/4 cup of the pasta water before draining. - Cook the tomatoes
In a large skillet, heat olive oil over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Toss in the halved cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they begin to soften and burst. - Toss it together
Add the drained pasta directly into the skillet with the tomatoes. Add a splash of the reserved pasta water and stir well to coat. Toss in the fresh basil and season with salt and pepper to taste. - Serve & enjoy
Serve warm with an extra drizzle of olive oil and a sprinkle of grated parmesan, if desired.
🌿 Farm Stand Tip:
This dish shines when you use tomatoes at their peak ripeness. Look for plump, sweet cherry tomatoes in red, orange, or even yellow for a colorful twist.
