Tomato & Basil Pasta

Tomato & Basil Pasta

Just as blue skies and blooming flowers can make you feel like winter is almost gone, so can fresh ingredients and lighter meals. This tomato and basil pasta is one of my favourite dishes to prepare during the warmer months, and notice I say prepare instead of cooking. This recipe is so fast and simple that you can barely call it cooking, is more an assembly of ingredients than anything else.

I have used fresh tagliatelly but you can use dry pasta instead, something like fusilli or penne will make this a perfect meal to bring to a picnic or to the office because they are easier to eat than long pasta noodles and tend to stay al dente for longer. 

Here is what you need to make two servings:

  • 200g / 3 cups fresh tagliatelle 
  • 10 cherry tomatoes
  • 2 cloves garlic, minced (Use only 1 if you are not a fan of garlicky pasta)
  • 3 tbsp fresh basil, roughly chopped + more for serving
  • 20g / 1/3 cup freshly grated parmesan + more for serving
  • 1 tbsp olive oil
  • Salt & pepper to taste

Cook the pasta in salted boiling water until al dente, reserve 1/4 cup of the pasta water. Drain and place the pasta back to the pan. 

Cut the cherry tomatoes in half and toss them in the steaming pasta along with the garlic, basil, parmesan and olive oil. Taste the pasta and season to taste. 

Serve the pasta right away on shallow dishes with a sprinkle of fresh basil and grated parmesan on top. 

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