Fresh Tomatoes Pasta
- Macchè
- Jul 4
- 2 min read
This is for the ones who love the smell of summer.
This simple pasta recipe blends fresh tomatoes and basil into a silky sauce that is naturally creamy, fresh and full of flavour. Perfect for busy days, you cn make it in around 20 minutes using just a handful of summer seasonal ingredients.
This recipe makes 4 portions of Fresh Tomatoes Pasta.
This recipe is fully vegan. Want to explore other Italian recipes? Check our fresh pasta workshops!
INGREDIENTS:
350 g pasta (penne, fusilli, rigatoni or spaghetti all work well)
350 g ripe cherry tomatoes, cut in half
30 ml extra virgin olive oil
1 garlic clove, peeled
10 g fresh basil leaves
5 g fine salt, plus extra for the pasta water
1 g freshly ground black pepper or a chilly pepper (optional)
10 fresh cherry tomatoes
THE RECIPE:
Make the tomatoes sauce Heat the 30 ml of extra virgin olive oil in a large frying pan over medium heat. Add the garlic clove (whole or in half) and the chilli pepper (optional), and cook until the garlic is lightly golden.
Add the cherry tomatoes, the 5 g of salt and a spoon of water. Lower the heat and cook for 8–10 minutes, stirring occasionally, until the tomatoes have softened and released their juices. When cooked, remove the garlic and the pepper.
Cook the pasta
While the sauce cooks, fill a large pot with water and bring it to boil. Once ready, add salt and let it melt. Finally, drop the pasta and cook it for the amount of time indicated on the box. Before draining, put aside a glass of cooking water.
Blend the sauce Transfer the cooked tomatoes to a blender together with the basil leaves.
Blend until completely smooth, adding a little of the reserved pasta cooking water if needed. The sauce should be silky, creamy and pourable.
Drain and season When the pasta is cooked, save a glass of cooking water and then drain the pasta. In a pan, combine the pasta with the sauce. Add a spoon of cooking water and stir with energy for a minute. Adjust with salt and pepper (optional)to taste. Serve with fresh basil leaves and a drizzle of olive oil. [ALERT: Season the pasta immediately otherwise it will become soggy and sad]
MACCHÈ TIPS:
Let's add a bite to this silky pasta! Wash, dry and cut in half the fresh cherry tomatoes. Heat a frying pan and add a drizzle of olive oil, roast the tomatoes at medium flame turning them every few seconds. When crispy and golden, sit them aside. Garnish each plate with roasted tomatoes for a cool look and bite.
