THE PASTA ITALIANS MAKE ON HOT, LAZY SUMMER DAYS
On hot summer days, when cooking feels like too much effort, many Italians make pasta with fresh cherry tomatoes, garlic, and basil.
It requires little more than halving ripe cherry tomatoes and seasoning them with extra-virgin olive oil, garlic, basil, and a pinch of salt.
Cooking good pasta is so effortless that we hardly count it as work.
The result is one of the freshest and most satisfying dishes of the Italian summer.
It can be enjoyed warm or at room temperature.
HOW TO MAKE PASTA WITH FRESH CHERRY TOMATOES LIKE AN ITALIAN
Making this recipe at home couldn’t be easier.
In about fifteen minutes—the time it takes to cook the pasta—your lunch or dinner is ready.
For the best result:
- use ripe, sweet cherry tomatoes;
- choose excellent extra-virgin olive oil;
- cook the pasta al dente;
- toss it with the tomatoes while still hot, allowing the flavors to blend naturally.
If serving it cold, let the pasta cool on a tray before combining it with the tomatoes and refrigerate only after everything has reached room temperature.
Pasta with fresh cherry tomatoes, garlic, and basil
Ingredients
- 2.8 oz spaghetti or spaghettoni 80 gr
- 1-2 cups cherry tomatoes
- 2-3 basil leaves
- 1/2 garlic clove
- extra-virgin olive oil
- salt
Instructions
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Peel and cut the garlic clove in half.
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Bring a large pot (about ½ gallon) of salted water to a boil. Add 2-3 teaspoons of salt.
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Cut the cherry tomatoes in half and place them in a bowl. Add 1 teaspoon of extra-virgin olive oil, a pinch of salt, the garlic clove, and the basil leaves (torn by hand).
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Cook the spaghetti according to the package instructions.
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Stir the tomato mixture occasionally to help the flavors merge.
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Drain the pasta and add it directly to the bowl with the tomatoes.
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Mix well and serve immediately.
Enjoy your fresh cherry tomatoes pasta—the taste of an Italian summer!
Claudia