Tomato Basil Pasta

Credit for this simple epitome-of-summer recipe goes to my wonderful grandparents, Buddy and Marie. For as long as I can remember, this (along with their recipe for tomato pie) has been the ultimate summer meal. Fresh in-season ingredients brought in still warm from the garden, chopped, mixed, et voila: perfection. Serve with some fresh corn on the side, and it truly is the quintessential summertime meal. For me anyway. And the amounts are not specific—sorry—the measurements are just sort of till-it-looks/tastes-right.


Tomato Basil Pasta

    • Tinkyada gluten free spaghetti or fettucini pasta
    • 2 cloves garlic
    • sea salt
    • 2 or 3 large fresh tomatoes or the equivalent amount of grape or cherry tomatoes, coarsely chopped into bite-sized pieces
    • a couple handfuls of fresh basil, coarsely chopped
    • olive oil
    • salt and pepper to taste
    • Parmesan for garnish, optional

Smash and peel garlic cloves, and put the whole smashed cloves in the bottom of a mixing bowl. Mix in enough sea salt to coat the garlic and press garlic into the salt. Add tomatoes, basil, a drizzle of olive oil (not too much, just a tablespoon or so, max), and salt and pepper to taste. Set aside at room temperature to let the flavors develop.

Cook your pasta per usual and drain, then immediately toss pasta with the tomato mixture. Serve, garnishing with parmesan, if desired. That’s it!

What’s your favorite summertime dish?

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