Pasta with Fresh Tomatoes and Basil
Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian Inspired
Serves: 3
  • About 1 & ½ pounds fresh, ripe tomatoes
  • 2 garlic cloves, minced
  • Several tablespoons olive oil
  • 8-10 basil leaves, chopped coarsely
  • Sea salt and freshly cracked black pepper
  • 8 ounces angel hair pasta
  1. First – peel and seed the tomatoes. Bring a pot of water to a boil. Wash tomatoes and cut an X through the skin on the bottom of each tomato. Have a vessel of cold water standing by to cool the tomatoes. I use the sink for this. When the water is boiling, lower the tomatoes – 3 or 4 at a time – into the boiling water and leave for about 30 seconds. Remove the tomatoes and place them into the cold water. Repeat until all of the tomatoes have been blanched. The skins should be easy to remove now.
  2. After removing the skins, cut out the core, and then slice each tomato in half cross-wise, through the thickest part. Use the tip of a small spoon to scoop out the seeds. Chop the tomatoes into a ½ dice and set aside.
  3. Start the water for your pasta, cooking as the directions on the package suggest. Don’t forget to salt the water.
  4. Put the olive oil in a wide sauté pan, and add the minced garlic. Turn the heat up to high, just until you see the garlic begin to sizzle a bit, and immediately lower the heat very low, so that the garlic is just barely cooking. Keep an eye on it, stirring every 30 seconds or so. You want to kind of poach the garlic in the oil, without it getting browned at all.
  5. When the pasta water begins to boil, drop your pasta. Immediately add the chopped tomatoes to the garlic in the sauté pan, and raise the heat to medium. Stir, and add a good sprinkle of sea salt and a generous amount of freshly cracked black pepper.
  6. When the pasta is al dente [about 4 minutes for most angel hair], drain, and immediately add to the pan of tomatoes, along with the basil. Stir together, remove from heat, and serve with shavings of Pecorino Romano cheese, another light sprinkle of sea salt, a bit more pepper, and a little drizzle of olive oil.
Recipe by The Creekside Cook at