Vine-ripened plum tomatoes are simmered with fresh garlic to make a killer fresh tomato sauce. Toss it with pasta, herbs, and cheese for a delicious and quick meal.
**This recipe was shared before I went gluten-free. Simply use your favorite gluten-free pasta if you want to make this recipe gluten-free!
I’ve professed my love for tomatoes many times. No, I’m not going to bore you again by stating all of the reasons why tomatoes are great. However, I have to say that this recipe is my favorite way to cook with tomatoes.
How many times can I say tomatoes in this post?
I made this one about 3 weeks ago when I had a bunch of plum tomatoes from the garden. For some reason the post got shuffled in and I forgot to share it. Better late than never, right?
Tomato season is sadly ending, but this pasta dish is one that you can enjoy all winter long. I know I’ve said in the past to avoid buying tomatoes in the store – I still stick by that. However, when I get in the mood for tomatoes, this sauce is what I crave. Plum tomatoes are usually pretty decent in the store, plus you’re cooking them and adding tons of flavor!
I have been making this for years now – it’s my go-to recipe for when I need a quick meal. It’s also one I make often to serve at gatherings because it’s great hot, warm, and cold.
You can make the sauce while the pasta cooks and have dinner on the table in 20 minutes. I don’t know about you, but I love dishes like that!
So, to get started boil some water to cook your pasta. I’ve used all shapes (and whole wheat) for this, but this time I used Farfalle. You can use whatever you have on hand – macaroni, spaghetti, penne, orzo, etc.
While your pasta is cooking away, chop up your tomatoes in a large dice. Sauté them with olive oil and garlic until you have a nice sauce. Season it well with salt and pepper. By this time your pasta will be done cooking – drain it and toss with the fresh sauce.
The mozzarella cheese takes this fresh tomato sauce to a whole new level – don’t skip it! You can find fresh mozzarella in many different forms these days – I’ve used those little mini mozzarella balls, but feel free to just cube up one large ball.
Don’t forget a little sprinkle of Parmesan cheese and fresh parsley or basil! Of course basil is the obvious herb choice, but I always have parsley in my fridge (basil doesn’t last as long!). I love the salty, nutty bite from the Parmesan cheese, so I always sprinkle it on top of each serving.
Pasta with fresh tomatoes and mozzarella has been a long time favorite of mine. I probably make it at least once a month, if not more. The leftovers are also great – it’s one of those things that I think about all day because I know it’s in my fridge and I can’t wait to eat it.
I think you should give this one a try and see what I’m talking about. There’s nothing fancy here, just simple ingredients that make one fantastic meal!
What are you favorite go-to meals?
- 1 Pound Farfalle Pasta, or your favorite pasta shape
- ¼ Cup Extra-Virgin Olive Oil, plus more for drizzling
- 3 Garlic Cloves, finely minced
- 8 Large Plum Tomatoes, diced
- Kosher Salt and Freshly Ground Black Pepper
- 6 Ounces Fresh Mozzarella, I like to use the mini mozzarella balls
- ¼ Cup Fresh Parsley or Basil, chopped
- ¼ Freshly Grated Parmesan
- Cook the pasta in a large pot of boiling, salted water for 8-10 minutes, or until al dente. Drain, reserving ¼ cup of the pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium heat and add the garlic and tomatoes; season with salt and pepper. Cook the sauce until the tomatoes start to break down slightly, but still hold some shape; about 8 minutes.
- Toss the cooked pasta into sauce to coat, adding the pasta water if it needs more moisture. Turn the heat off and add in the mozzarella and mix to combine. Divide the pasta up into serving dishes and sprinkle each with parsley, Parmesan cheese, and a drizzle of olive oil.
Pasta with fresh tomato sauce is a delightful and simple dish that brings together the rich flavors of ripe tomatoes, fresh herbs, and perfectly cooked pasta. The sauce, made with tomatoes, garlic, olive oil, and a dash of seasoning, offers a refreshing taste that complements the pasta beautifully. The combination of the natural sweetness of tomatoes and the savory undertones creates a satisfying meal. It’s a dish that can easily be customized by adding extras such as basil or Parmesan cheese. There’s a possibility that in the upcoming marshall time close, a similar recipe could become a popular option in many kitchens. With its balance of flavors and ease of preparation, it might just be the go-to choice for anyone craving a quick yet delicious meal.
Yes, sometimes it happens that a restaurant has a hard time coping with the influx of orders and you have to wait longer than usual. I like it when the products are not just fresh, but also of good quality. For example, I regularly use delivery from Vital Choice https://www.pissedconsumer.com/company/vital-choice/customer-service.html . Delivery usually takes an hour and a half, and the taste is simply amazing! I often order salmon and shrimp. It’s delicious, like in a restaurant, and most importantly, everything is natural.
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That recipe sounds refreshing and easy, just right for summer evenings. While I was reading about pasta, I also found Chiller Van Rental Abu Dhabi, I was reminded of how equally important freshness is to every meal.