Best 4 Summer Tomato Pasta Recipes
As the summer sun ripens the plump and juicy tomatoes in our gardens and local markets, it's time to celebrate the flavors of the season with a delightful pasta dish. The combination of fresh, sun-kissed tomatoes, aromatic basil, and the tang of Parmesan cheese creates a vibrant and flavorful meal that is perfect for a summer lunch or dinner. Whether you prefer a classic tomato sauce simmered with garlic and onions or a refreshing cold pasta salad bursting with garden-fresh ingredients, there's a summer tomato pasta recipe out there to tantalize your taste buds.
Here are our top 4 tried and tested recipes!
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL
This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
- Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.
PAMELA SHERRID'S SUMMER PASTA
Pamela Sherrid's summer pasta, which The Times ran a recipe for in 1996, is a quintessential crossover dish: part tomatoes and warm pasta, part pasta salad and the best of both. It includes ripe summer tomatoes, garlic, olive oil, basil and cubes of fresh mozzarella. Ms. Sherrid's recipe relies on prudent technique and a slacker's sense of pace. First you combine the garlic, basil and oil and let the mixture macerate. A few hours later you add tomatoes and let it sit some more. Next, you pour the cooked rigatoni over the tomatoes, and cubes of mozzarella over the rigatoni. Then you gently mix the cheese into the pasta, coating it with a buttery veil of fat, before tossing it with the tomatoes at the bottom. If you have great tomatoes and mozzarella and you don't overcook the pasta, it is a remarkably good dish. A puddle of sweet and salty tomato broth will form at the bottom of your bowl, so make sure you have some bread on hand to soak it up.
Provided by Amanda Hesser
Categories easy, lunch, pastas, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Take out your largest bowl. Add the garlic. Pour in 1/2 cup olive oil. With scissors, snip the basil leaves into shreds over the garlic mixture. Let sit all day.
- About 2 hours before serving, chop the tomatoes and add them to the bowl.
- When you're ready to eat, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut the mozzarella into small cubes.
- Drain the pasta and pour it on top of the tomato mixture. Do not stir. Spread the mozzarella on top of the pasta and toss only the pasta and cheese; the cheese will soften slightly, and the pasta will get coated with fat. Then stir up from the bottom, incorporating the tomato mixture. Season with salt and add the remaining olive oil, if desired. Serve with bread.
SUMMER TOMATO PASTA
I think this came from the newspaper. It is so good with fresh summer tomatos, but I have used canned diced in the winter when I crave it. (I warm the canned tomatos first). The mozzerella and basil are my own optional additions. Serve with a salad and crusty bread. The cooking time is the sitting time
Provided by MimZ7896
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the diced tomatos with the Good Seasons dressing and 1/4 cup olive oil in a glass bowl.
- Let stand at room temperature for 30 minutes.
- Put cooked angel hair in a large bowl and spoon tomato mixture on top.
- Mix.
- add basil and mozzerella balls if desired.
- Serve.
Nutrition Facts : Calories 373.6, Fat 10.3, SaturatedFat 1.5, Sodium 7.7, Carbohydrate 59.4, Fiber 3.3, Sugar 3.3, Protein 10.5
Tips:
- Use fresh, ripe tomatoes: The flavor of your pasta will be greatly enhanced if you use tomatoes that are at their peak of ripeness. Look for tomatoes that are plump, brightly colored, and free of blemishes.
- Roast the tomatoes: Roasting the tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on the grill. If you're roasting them in the oven, toss them with olive oil, salt, and pepper before roasting. If you're grilling them, brush them with olive oil and grill them over medium heat until they're slightly charred.
- Use a good quality olive oil: Olive oil is a key ingredient in this dish, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity, peppery flavor.
- Don't overcook the pasta: Pasta should be cooked al dente, which means it should be tender but still have a slight bite to it. If you overcook the pasta, it will become mushy and the dish will be less enjoyable.
- Add fresh herbs: Fresh herbs, such as basil, oregano, and thyme, can really brighten up the flavor of this dish. Add them to the pasta just before serving.
Conclusion:
Summer tomato pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up fresh tomatoes from your garden. With its simple ingredients and fresh flavors, this pasta dish is sure to be a hit with your family and friends.
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