Recipes Main Courses Pasta Rice and Grains Fresh Spaghetti with Heirloom Tomatoes and Basil

Fresh Spaghetti with Heirloom Tomatoes and Basil

Fresh Spaghetti with Heirloom Tomatoes and Basil is rated 5.0 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 4

Wait until tomatoes are at their peak before making this light, summery dish, in which uncooked tomatoes are gently warmed by fresh pasta. Using top-notch olive oil and authentic Parmigiano-Reggiano cheese are also key to the dish’s success.

Ingredients:

  • 2 lb. (1 kg) ripe heirloom tomatoes, diced
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 Tbs. sherry vinegar
  • 1/8 tsp. red pepper flakes
  • 2 Tbs. finely chopped shallot
  • 1 small garlic clove, minced
  • Kosher salt and freshly ground pepper, to taste
  • 1 batch Food Processor Pasta Dough, rolled and cut into spaghetti or similar shape
  • 1/4 cup (1/2 oz./15 g) julienned basil leaves
  • Shaved Parmigiano-Reggiano cheese, for garnish

Directions:

Bring a large pot of salted water to a boil.

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

Add the pasta to the water, stir gently and cook until al dente, 1 1/2 to 2 minutes. Drain.

Place 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. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Simple, light and perfect for a family dinner A working mom and novice in the kitchen, I was inspired by the recipe's simple ingredients. I used the spiralizer to create squash and zucchini spaghetti (reduced the amount of pasta by half for decreased carb intake) and became an instant hit with the family. The second time I prepared it, I threw in precooked peeled shrimp two minutes before taking it off the stove to pick up the protein factor and voila!
Date published: 2014-08-10
Rated 5 out of 5 by from Light summer pasta My husband and I devoured this pasta dish. It was wonderful! We called it "Bruschetta Pasta". It was so light and delicious. I have made it twice. The first time I made my own noodles, and the next time I purchased fresh noodles at the grocery store. It was definitely better the first time with homemade pasta, but buying fresh noodles made this recipe so quick and easy. This one is going in to our recipe rotation.
Date published: 2014-06-05
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