Fresh Tomato Basil Pasta
This Fresh Tomato Basil Pasta is simply out of this world. This no-cook sauce is super fresh and deliciously healthy!
Servings: 6 servings
Ingredients
- 4 ½ cups fresh tomatoes, chopped, any sweet variety
- 4 cloves garlic , minced
- 2 tablespoons extra virgin olive oil
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup basil, freshly chopped
- 1 cup parmesan cheese, freshly shredded
- 1 lb pasta of your choice
Instructions
- In a serving bowl, toss together the tomatoes, garlic, olive oil, salt, and pepper to combine well. Let sit for flavors to meld and juices to develop, 30-40 minutes at room temp.
- Cook pasta to desired tenderness, according to package instructions. Drain, but do not rinse.
- Add basil to the tomato mixture. Toss fresh tomato sauce with hot pasta.
- Sprinkle with the parmesan cheese, lightly toss, and serve.
Notes
- Use the ripest tomatoes you can find for the best flavor. Sweet, juicy varieties like vine-ripened, heirloom, or cherry tomatoes work beautifully.
- Let the tomato mixture sit for at least 30–40 minutes. This gives the garlic, olive oil, salt, and pepper time to infuse the tomatoes and develop their juices into a flavorful sauce.
- Chop the tomatoes into bite-sized pieces so they mix evenly into the pasta and are easy to eat.
- If you have leftovers, cover tightly and chill. It's delicious the next day, as a cold pasta dish!
- This recipe is part of our Healthy Italian Recipes Collection.
- Fresh Tomato Basil Pasta is perfect with warm slices of Rosemary Garlic Bread or classic Olive Garden Breadsticks on the side.
Nutrition (per serving)
Calories: 423kcal | Carbohydrates: 65g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 765mg | Potassium: 620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1714IU | Vitamin C: 25mg | Calcium: 239mg | Iron: 2mg