Summer Tomato Pasta Recipes

SUMMER GARDEN PASTA

Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

PAMELA SHERRID'S SUMMER PASTA

Pamela Sherrid's Summer Pasta image

Pamela Sherrid's summer pasta, which The Times ran a recipe for in 1996, is a quintessential crossover dish: part tomatoes and warm pasta, part pasta salad and the best of both. It includes ripe summer tomatoes, garlic, olive oil, basil and cubes of fresh mozzarella. Ms. Sherrid's recipe relies on prudent technique and a slacker's sense of pace. First you combine the garlic, basil and oil and let the mixture macerate. A few hours later you add tomatoes and let it sit some more. Next, you pour the cooked rigatoni over the tomatoes, and cubes of mozzarella over the rigatoni. Then you gently mix the cheese into the pasta, coating it with a buttery veil of fat, before tossing it with the tomatoes at the bottom. If you have great tomatoes and mozzarella and you don't overcook the pasta, it is a remarkably good dish. A puddle of sweet and salty tomato broth will form at the bottom of your bowl, so make sure you have some bread on hand to soak it up.

Provided by Amanda Hesser

Categories easy, lunch, pastas, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

5 large cloves garlic, finely chopped
1/2 to 1 cup of your favorite olive oil
12 basil leaves
7 large ripe tomatoes
Salt
1 pound dried rigatoni
1 pound fresh, lightly salted mozzarella
Country bread

Steps:

Take out your largest bowl. Add the garlic. Pour in 1/2 cup olive oil. With scissors, snip the basil leaves into shreds over the garlic mixture. Let sit all day.
About 2 hours before serving, chop the tomatoes and add them to the bowl.
When you're ready to eat, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut the mozzarella into small cubes.
Drain the pasta and pour it on top of the tomato mixture. Do not stir. Spread the mozzarella on top of the pasta and toss only the pasta and cheese; the cheese will soften slightly, and the pasta will get coated with fat. Then stir up from the bottom, incorporating the tomato mixture. Season with salt and add the remaining olive oil, if desired. Serve with bread.

SUMMER TOMATO PASTA

Summer Tomato Pasta image

I think this came from the newspaper. It is so good with fresh summer tomatos, but I have used canned diced in the winter when I crave it. (I warm the canned tomatos first). The mozzerella and basil are my own optional additions. Serve with a salad and crusty bread. The cooking time is the sitting time

Provided by MimZ7896

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb diced fresh ripe plum tomato (I use 8 or 9)
1 (2/3 ounce) envelope good seasons Italian salad dressing mix (dry)
1/4 cup bertolli classico olive oil
1 lb angel hair pasta, cooked according to pkg. directions
fresh mozzarella cheese, balls cut into quarters (to taste)
thinly sliced fresh basil (optional, to taste)

Steps:

Combine the diced tomatos with the Good Seasons dressing and 1/4 cup olive oil in a glass bowl.
Let stand at room temperature for 30 minutes.
Put cooked angel hair in a large bowl and spoon tomato mixture on top.
Mix.
add basil and mozzerella balls if desired.
Serve.

Nutrition Facts : Calories 373.6, Fat 10.3, SaturatedFat 1.5, Sodium 7.7, Carbohydrate 59.4, Fiber 3.3, Sugar 3.3, Protein 10.5

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