Summer Pasta With Fresh Tomato and Basil

Inspired by the fresh ingredients from Sardinia—often grown and picked in the gardens found in local backyards—the simple, delicious balance of tomatoes and seasonings in this recipe is my own creation. I love to whip it up in late summer, when the basil and tomatoes in my own garden are perfectly ripe.

Makes 4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Chef's Notes

The weight of Roma or San Marzano tomatoes varies, of course, but are often 3-4 oz or 90-120 grams each.

1/4 red onion weighs about 1-2 oz or 30-60 grams.

Step 1: Making the Dish

3 to 4 cups water
4 sauce tomatoes, such as Roma or San Marzano*
1 clove garlic, minced
1⁄4 red onion, minced**
1⁄4 cup extra-virgin olive oil
1⁄2 cup finely chopped fresh basil
1 pound (450 g) angel hair or capellini pasta
Red pepper flakes (optional)
Salt and pepper (optional)

Bring water to a boil in a medium soup pot.

Add tomatoes to water to parboil. Remove after 1 minute.

When cool enough to handle, remove skins from the tomatoes and coarsely chop.

In a large mixing bowl, combine the tomatoes, garlic, onion, olive oil, and basil; let sit for 10-20 minutes so the flavors combine.

While the fresh tomato sauce is marinating, cook pasta according to package directions.

Drain pasta, then immediately toss with fresh tomato sauce.

Season with red pepper flakes, salt, and pepper to taste before serving.

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