Browse All Recipes

Spaghetti with Heirloom Tomatoes and Basil

By Leslie Blythe    

July 27, 2021

When you have fresh tomatoes from your garden, make this no-cook pasta sauce. The roughly chopped tomatoes are marinated in olive oil, sherry vinegar, pepper flakes, shallots, garlic, fresh basil, tossed with pasta and shaved Parmesan cheese. It's light and full of the flavors of summer.

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Ingredients

2 pounds ripe heirloom tomatoes, diced

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon sherry vinegar

⅛ teaspoon red pepper flakes

2 tablespoons shallots or green onions, finely chopped

1 small garlic clove, minced

Kosher salt and freshly ground pepper, to taste

8 ounces spaghetti or similar shape

¼ cup basil leaves, julienned

shaved Parmesan cheese, for garnish

Directions

1Bring a large pot of salted water to a boil.

In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.



2Cook pasta according to package directions. Drain.



3Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Parmesan cheese. Serve immediately.

close full screen
00:00

0 Reviews

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0