Celebrate the flavors of summer with this vibrant Fresh Tomato Herb Pasta, a quick and easy dish that bursts with garden-fresh tomatoes and aromatic herbs.
Packed with fiber, plant-based nutrients, and heart-healthy olive oil, it’s a light yet satisfying meal.
Perfect for weeknight dinners, meal prep, or a simple, wholesome lunch that’s both flavorful and nourishing.
Tomato Herb Pasta
Equipment
- 1 large mixing bowl
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 Knife for chopping vegetables
- 1 Cutting board
- 1 spoon or spatula (for mixing)
Ingredients
- 3 lb fresh tomatoes cut into bite-size pieces
- 4 cloves garlic finely minced
- ½ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 tbsp fresh oregano chopped
- 2 tbsp balsamic vinegar
- 1 tbsp Calabrian chili peppers or preferred chili, chopped
- 1 tsp freshly ground black pepper
- ¾ tsp kosher salt
- ½ cup extra-virgin olive oil
- 1 lb tagliatelle pasta
- ¾ cup Parmesan cheese grated
- 2 tsp lemon zest
Instructions
- Prepare Fresh Ingredients: Begin by gathering all your ingredients on a clean surface. Wash the tomatoes thoroughly under cold running water to remove any dirt or residues. Pat them dry with a paper towel to prevent excess moisture. Slice the tomatoes into bite-sized pieces, roughly uniform in size so that they release their juices evenly. Mince the garlic finely, ensuring it’s small enough to blend smoothly but not crushed, which can make its flavor overly strong. Chop the fresh herbs—basil, parsley, and oregano—so they are ready to add directly to the dish.
- Make the Tomato-Herb Mixture: In a large mixing bowl, combine the sliced tomatoes with the minced garlic, chopped basil, parsley, and oregano. Add the balsamic vinegar for a touch of tangy sweetness, then sprinkle in the Calabrian chili peppers for a subtle, spicy kick. Season with freshly ground black pepper and kosher salt to taste. Drizzle the olive oil over the mixture, ensuring every tomato piece gets coated. Using a large spoon or spatula, gently stir the ingredients until well combined, allowing the flavors to meld. Set this bowl aside while you cook the pasta so the mixture can develop a fresh, vibrant taste.
- Boil Water for Pasta: Fill a large pot with water, using about 4–6 quarts for every pound of pasta. Place the pot on high heat and bring the water to a rolling boil. Once boiling, add a generous pinch of salt—this enhances the flavor of the pasta as it cooks. Avoid adding oil to the water, as it can prevent the sauce from adhering to the noodles later.
- Cook Pasta to Al Dente: Add the tagliatelle pasta to the boiling water, carefully separating the strands to prevent sticking. Stir gently but continuously for the first 1–2 minutes. Follow the package instructions closely, typically about 8–10 minutes, and taste a strand a minute or two before the indicated time. The pasta should be tender but still firm to the bite, which is known as “al dente.” Drain the pasta immediately in a colander, shaking gently to remove excess water.
- Combine Pasta with Tomato-Herb Mixture: While the pasta is still warm, transfer it directly into the bowl with the tomato-herb mixture. This warmth helps the tomatoes release their juices and allows the flavors to coat the pasta evenly. Using a large spoon or spatula, gently fold the pasta into the mixture, ensuring every strand is coated with the fragrant herbs, garlic, and olive oil. Take care not to break the pasta or mash the tomatoes; the goal is a light, fluffy texture.
- Add Parmesan and Lemon Zest: Sprinkle the grated Parmesan cheese over the pasta, followed by the freshly grated lemon zest. The cheese adds a savory, creamy richness, while the lemon zest brightens the flavors with a fresh, citrusy note. Stir gently to combine, making sure the cheese melts slightly from the warmth of the pasta without clumping. Taste the pasta and adjust seasoning if needed, adding a pinch more salt or pepper to suit your preference.
- Serve Immediately or Allow to Rest: Transfer the pasta to a large serving platter or individual plates. This dish is best enjoyed immediately while the flavors are vibrant and fresh. If you prefer, let the pasta sit for a few minutes to allow the tomatoes to soften further and the pasta to absorb more of the marinade, which deepens the flavor without making it soggy. Garnish with extra fresh basil or a light drizzle of olive oil for presentation.
- Optional Additions and Variations: For a slightly heartier meal, consider topping with toasted pine nuts or lightly sautéed mushrooms. For a protein boost, grilled chicken or chickpeas can be stirred in. Adjust the chili peppers according to your spice preference, and for a vegan version, omit the Parmesan or use a plant-based alternative.
Notes
- Use ripe, in-season tomatoes for the best flavor; cherry tomatoes or heirlooms also work beautifully.
- Mince garlic instead of pressing to achieve a balanced flavor without overpowering the freshness of the herbs.
- High-quality extra-virgin olive oil is crucial, as it acts as the primary carrier of flavor in this dish.
- Allow the pasta to sit briefly after mixing—it absorbs the tomato juices, enhancing the overall taste.
- Adjust the Calabrian chili peppers based on your spice preference; they provide a subtle warmth without overwhelming the dish.
Chef’s Secrets To Perfect Pasta
The key to this pasta’s vibrant flavor is in the quality and preparation of the ingredients.
Always use fresh, ripe tomatoes—they release natural sweetness and juices that form a light, flavorful sauce.
Finely minced garlic ensures the dish is aromatic but not harsh, while fresh herbs elevate the overall taste.
Tossing the pasta while still warm allows it to absorb the tomato-herb mixture, giving every bite a perfectly balanced flavor.
Finally, don’t rush the resting stage; even a few minutes let the flavors marry beautifully.
Serving Suggestions For Maximum Enjoyment
This Fresh Tomato Herb Pasta is versatile and pairs wonderfully with a variety of sides.
For a light, refreshing meal, serve with a crisp green salad or grilled vegetables.
For a heartier option, accompany it with garlic bread or a warm, crusty baguette.
A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, complements the bright, herbaceous flavors.
Garnishing with extra fresh basil, a drizzle of olive oil, or toasted pine nuts can add an elegant touch for special occasions.
Storage Tips To Maintain Freshness
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days.
To prevent the pasta from becoming soggy, keep the tomato mixture separate and combine just before serving.
Reheat gently in a pan over low heat or microwave briefly, adding a splash of olive oil or water to maintain moisture.
This pasta is best enjoyed fresh, but the separate storage method preserves its flavor and texture, making it convenient for quick weekday lunches or meal prep.
Frequently Asked Questions
1. Can I use other pasta types?
Yes! While tagliatelle is ideal for coating with the tomato-herb mixture, spaghetti, fettuccine, or even penne can work.
Adjust the cooking time according to the pasta type to ensure al dente texture.
2. How do I make it vegan?
Simply omit the Parmesan cheese or replace it with a plant-based alternative.
Nutritionally, the pasta remains light and fiber-rich, and the olive oil and herbs maintain full flavor.
3. Can this be made ahead?
Yes, but store the tomato mixture and pasta separately to prevent sogginess.
Combine and lightly toss before serving to keep the flavors fresh and vibrant.
4. How do I adjust the spiciness?
Calabrian chili peppers add a mild heat. Reduce or omit them for a gentler flavor, or increase slightly for a more pronounced spice.
Fresh chili flakes can also be used as an alternative.
5. Can I freeze this pasta?
Freezing is not recommended, as fresh tomatoes release water when thawed, which can make the pasta watery.
For longer storage, keep the cooked pasta and tomato mixture separate in the fridge and enjoy within 2 days.
