Quick Seasonal Pasta

So it’s been a while since I’ve posted anything and I have a good reason. Our AC had been broken for a while and it was just too hot to turn the oven or stove on. But! The AC is working now so here I am with a quick post about a quick pasta.

The thing I love about pasta is how easy it is to bring it together. You can literally grab a hand full of grated cheese and black pepper and make yourself a bowl of Cacio e Pepe. But that’s not what I was craving. Our garden is starting to produce tomatoes and tomatoes that have ripened on the vine under the hot sun seem to be so delicious it’s all I’ve been wanting to eat lately. I thought using some of the garlic and basil from the garden would also work really nicely with the tomatoes so that’s what I went with. Throw in some fresh herb pasta from the store and you’ve got yourself a quick meal with very little fuss.

Ingredients:

One serving of store bought fresh pasta

A cup of fresh, diced tomatoes (I used about three Roma tomatoes)

Three basil leaves, torn up

Three cloves of garlic, sliced

Extra virgin olive oil

Salt

Parmesan cheese, to taste

Method:

To make this the quickest meal ever, you’ll want to start off by getting a pot of water boiling. While you’re waiting for it to come to a boil you can get the sauce going by heating up a couple of swigs of EVOO in a sauté pan over medium high heat. Add the sliced garlic and cook about two mins, stirring with a wooden spoon. Toss in the diced tomatoes and stir to bring the two ingredients together. Cook until the tomatoes break up and soften, about three minutes. Add the basil and stir. Cook for about a minute and take off the heat. Hopefully by now the water is boiling. Heavily salt the water once it’s boiling (it should taste like sea water) and then add the fresh pasta. The thing that’s great about fresh pasta is that it cooks within two minutes! Give the pasta a good stir so that the noodles don’t stick. Cook until done following instructions, or pulling a noodle to test. Heat the sauce back up and drop the cooked and drained noodles into the sauté pan, reserving a cup of the pasta water. Give it a good toss and sprinkle liberally with grated cheese. Toss again. If you prefer more sauce, add some of the reserved pasta water and toss the pasta again until it all comes together. Transfer to a bowl and top with some more cheese. Enjoy!

Here are some videos and a photo for reference. (Just a note, you’ll notice that I added garlic scapes to my pasta. If you have some on hand I’d go ahead and toss them in for some crunch and flavor, but if you don’t it’ll still taste great!)

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