Tomato Herb Pasta
This Fresh Tomato Herb Pasta is a fast, flavorful, and wholesome meal that highlights the natural sweetness of tomatoes and aromatic herbs. Tossed with olive oil, Parmesan, and a hint of lemon zest, it’s a simple yet elegant pasta perfect for weeknight dinners, meal prep, or casual gatherings.
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.
