Ingredients
1 pound (450g) fusilli or penne pasta
2 pounds fresh heirloom or vine-ripened tomatoes, diced
1/2 cup extra virgin olive oil
3 cloves garlic, minced
1 cup fresh basil leaves, torn
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Optional: 1/2 cup fresh mozzarella pearls or grated parmesan
Instructions
Step 1: In a large glass mixing bowl, combine the diced tomatoes, minced garlic, torn basil, olive oil, salt, and pepper.
Step 2: Stir the mixture well and let it marinate at room temperature for at least 2 hours to allow the juices to develop.
Step 3: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
Step 4: Drain the pasta well, but do not rinse it.
Step 5: Immediately add the hot pasta to the bowl with the tomato mixture and toss thoroughly to combine.
Step 6: Add cheese if desired and serve immediately while the pasta is warm or at room temperature.
Notes
For best results, use tomatoes at their peak ripeness and do not skip the 2-hour marination time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Summer pasta recipes, No-cook pasta sauce, Fresh tomato pasta, Basil and tomato, Quick summer dinner
