We don’t have a lot of tomatoes this year, but that doesn’t mean we can’t still enjoy a delicious tomato basil pasta! I love cooking with fresh ingredients from my garden so when the plants were bare after harvest time last month it seemed like forever until all those beautiful reds and pinks started showing up again on dinner plates. That’s why today’s recipe is Tomato Basil Pasta. It is a fun and creative twist on the traditional dish. The sauce has hints of fresh herbs, garlic, and Parmesan cheese for added flavor. I cooked mine in an open pan so that all those wonderful juices could be released into our bowl! Make sure you give this your approval by commenting below – what do you think about these flavors?
Ingredients
- 600 grams Spaghetti Pasta
- 12 large pieces of fresh Basil leaves, chopped
- 6 cloves Garlic, minced
- 5 tablespoon Olive oil
- 3.5 pounds Tomatoes
- 1.5 teaspoon Salt
- 1.5 teaspoon ground Black Pepper
- Parmesan cheese
- Cooked Meatballs or Seafood (optional)
Directions
- Cook pasta according to package instructions, drain water and set aside.
- Prepare the tomatoes by removing the seeds and blanching it in boiling water for a few seconds until the skin starts to peel off (less than 1 minute). Place the tomatoes in a container with ice cold water. Peel the tomatoes then cut them into cubes and set aside.
- In a large pan, saute garlic and onion over medium heat, stir frequently until soft.
- Add the tomatoes, stir and cook until soft and juicy.
- Add the chopped basil leaves, salt and pepper to taste.
- 6. Add the optional ingredients like meatballs or seafood.
- Combine with pasta and mix well.
- Garnish with shredded Parmesan cheese.
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