Recipe: Perfect Fresh tomato basil pasta

Recipe: Perfect Fresh tomato basil pasta Delicious, fresh and tasty.

Fresh tomato basil pasta. The Taste You'll Love To Serve With Classico Tomato & Basil Sauce. The dish is best made in the summertime with the freshest tomatoes and basil you can find. (Note: Off-season tomatoes tend to have a mealy texture and a lack of flavor.) If you have a garden, this is a great use of your carefully grown produce. If you don't have a green thumb, get your tomatoes and basil at a farmers market.

It's so delicious you'll want to make it every night.

If you grow tomatoes and basil, there's a good chance that you will have more than you need come mid-late summer.

The star in this tomato basil pasta is, of course, the fresh tomato basil sauce!

You can have Fresh tomato basil pasta using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Fresh tomato basil pasta

1. Prepare 1/2 lb of spaghetti.

2. Prepare Pack of multi colored cherry like tomatoes.

3. You need 2 tbsp of minced garlic.

4. Prepare 2 tbsp of minced shallot.

5. You need 1/4 cup of basil chiffonade.

6. It’s 1 tbsp of fresh minced thyme.

7. You need As needed of Evo.

8. Prepare To taste of Parmesan.

The whole point of this sauce is that it's simple, with minimal cook time.

Pasta with Fresh Tomato-Basil Sauce Pasta with Fresh Tomato-Basil Sauce.

For a more dramatic presentation, use multicolored cherry tomatoes, or a combination of cherry and.

Of course, rustic tomato pasta with fresh basil and garlic is a meal best served fresh and hot.

Fresh tomato basil pasta step by step

1. Add a little evo and heat through. Add the tomatoes, thyme, couple good pinches of course kosher salt, pepper and toss well. Simmer for about 10 minutes and then add the garlic. Boil your water and season with salt and make sure it’s like sea water. Add your pasta to the boiling water. Cookout tomatoes for another 10 minutes while smashing may tomatoes that haven’t fully broken down..

2. Before the pasta is done add two ladles of the pasta water to the tomatoes and reduce for a couple minutes. I didn’t measure but it’s roughly 2/3 cup..

3. Add the pasta directly to the tomatoes from the pot followed by the basil and some Parmesan cheese to taste, toss well..

If only I could successfully make fresh pasta noodles, then I would be in heaven.

I like to think of this tomato sauce as marinara deconstructed and it's my favorite Italian inspired meal.

Method: In a pan, sauté garlic in a little extra-virgin olive oil.

Once the garlic is golden-brown, add the tomatoes (washed and cut in half).

Add the tomatoes and the sugar and stir well.