Photos by Sharon Kurtz ~
Don’t you love summer? When the Texas heat is in full swing, that’s when our gardens and farmers’ markets are chock-full of flavorful produce choices.
As soon as the first good tomatoes appear, I snatch them up. I buy fresh basil and a good-sized chunk of Parmigiano-Reggiano cheese and whip up a delicious pasta. The colorful ingredients shine through, making this our summertime family favorite.
During the lazy, hazy days of summer, no fuss one-dish meals at my house mean a quick and easy pasta dish that celebrates the bounty we enjoy in Texas.
Fresh Tomato Pasta Bowl
This six-ingredient light summer recipe takes full advantage of in-season tomatoes and fresh basil, and pantry ingredients you have on hand. When you want the freshest, most fragrant tomatoes purchase them from the farmer’s market or your picked from your garden are the best! Don’t worry about a little more or a little less of any ingredient – This one-bowl recipe yields 6 or more servings – it depends on how hungry you are!
- 1 lb. spaghetti pasta
- 2 lbs. ripe tomatoes, diced
- 1/4 cup extra virgin olive oil
- 2 large cloves garlic, minced fine
- Salt and freshly grown pepper to taste
- ½ cup chopped fresh basil
- 6 ounces grated Parmigiano-Reggiano
- Mix tomatoes, garlic, salt, and pepper in a large bowl, letting the mixture sit while the pasta cooks to al dente, (approx. 7 minutes)
- Drain the pasta
- Place in a serving bowl, and quickly add the tomato mixture, olive oil, basil, and cheese.
- Toss, taste, adjust the seasoning if needed and serve, adding a generous shower of parmesan over each portion.