Fresh Tomato Pasta with Basil
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Let the Tomatoes Do the Work 🍅
Summer pasta doesn't need a heavy sauce to be satisfying. ✨ Fresh chopped tomatoes create a juicy, flavorful base that's brightened with basil, parsley, garlic, and a touch of vinegar. The hot spaghetti soaks up all those fresh flavors, while pasta water helps create a beautifully light sauce. Finish with Parmesan, grab a fork, and enjoy summer in a bowl. 🍝💛
Fresh Tomato Pasta with Basil
Yield: 4 servings
1 lb ripe heirloom tomatoes, finely chopped
1/3 cup sliced fresh basil
1/2 cup chopped fresh flat-leaf parsley
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried spaghetti
1 oz. Parmesan Cheese, grated
In a large bowl, stir together all ingredients except the basil and pasta. Cook spaghetti according to package directions (in a 6-quart+ pot of boiling salted water until al dente). Reserve 1 cup cooking water and drain spaghetti in a colander.
Add hot spaghetti and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Taste and season with salt and pepper. Finish with basil and Parmesan cheese.
Equipment List:
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🐟 Dinner just got a little more elegant. Join Chef Stacy Live on Zoom for Red Snapper en Papillote with Orange Beurre Blanc! Restaurant-quality doesn't have to mean restaurant-difficult. In this class, she’'ll show you one of her favorite French techniques: en papillote, or "cooked in parchment." We'll create perfectly tender fish steamed with fresh vegetables, citrus, herbs, and wine for an elegant meal that's as easy to make as it is impressive to serve.
🍽 On the Menu
🐟 Red Snapper en Papillote with Orange, Asparagus & Potatoes
🍊 Orange Beurre Blanc
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