When I was a kid, we would go out for Italian as a family whenever we were out of town. Often, my parents would get the tomato basil pasta. (Like every time)
So, in honor of tomato season, I decided to try my hand at my own version.
With peak season ingredients, the sauce doesn’t need much more than tomatoes, garlic and shallot.
Ready in around 20 minutes, make this one tonight.
Tomato Basil Pasta
1 tbsp. diced shallot
1 tbsp. extra virgin olive oil
1 garlic clove, finely grated
1 c. cherry tomatoes
4 oz. angel hair pasta
1/4 c. parmigiano reggiano
2 basil leaves, torn
Put water in a pot to boil.
In a saucepan, start on the sauce. Heat the extra virgin olive oil over medium heat. Sautee the shallot, salt and pepper for 2-3 minutes. Once soft, use a microplane to grate in the garlic. Stir. Then, add in the tomatoes. Season with salt and pepper. Shake the pan. Cook for about 6 minutes or until the tomatoes start to burst.
Meanwhile, when the water boils, add the angel hair pasta. Cook for about 5 minutes. Once tender, reserve 1/4 c. pasta water.
Add the cooked noodles to the pan with tomatoes. Pour in 2 tbsp. of the pasta water and parmigiano reggiano. Season with salt and pepper to taste. Add more pasta water to loosen if needed.
Divide the pasta between two dishes. Top with torn basil, if desired.