Tuscan Summer Pasta
For his Father’s Day dinner my dad requested a quick and light pasta. When I showed him what I had made for him, he smiled and said ‘Tuscan pasta’; he loved it! This dish is fast, light and all things wonderful about the summer!
Originally posted on June 24, 2016!
A recipe for a light pasta with fresh herbs and tomatoes that comes together in under 20 minutes – its summer in a bowl!
This is how you make it
3 Cups large shells, cooked according to package directions
1 Cup of the starchy cooking water from the pasta, removed just before draining the pasta
¼ Cup extra virgin olive oil
3 Cloves garlic, crushed
Salt
Pepper
1 pint /454 g multi-coloured cherry tomatoes, each sliced in half
A large handful chopped fresh parsley
A large handful chopped fresh basil
This is what you’ll need
Cook the pasta according to package directions.
After the pasta has been cooked and drained, place the same (empty) pot that you used to cook the pasta over medium heat and add the olive oil and garlic.
If the garlic is browning too quickly then drop the heat to low; season with salt and pepper.
Sauté the garlic for 2-3 minutes, until it’s cooked but not brown and then add the cup of the pasta water to the oil and garlic mixture, turn the heat up to medium high.
Add the pasta to the pan and mix well.
Turn the heat off the pan when most of the liquid has cooked out.
Stir in the tomatoes and fresh herbs, again, season with salt and pepper.
Taste and adjust seasoning.
Serve immediately.
Notes:
- Use any small pasta of your choosing
- You can use regular cherry tomatoes or grape tomatoes if that’s all you can find.
Might I suggest
A fresh salad with my Red Wine Shallot Vinaigrette with Honey
as a side 🙂
Other Recipes you might like:
Kale and Basil Pesto
Shrimp and Scallop Pasta with Fresh Tomatoes
Pasta with Cremini Mushrooms, Shrimp and Asparagus
Recipe card below⬇️⬇️⬇️
Tuscan Summer Pasta
Ingredients
- 3 cups large shells , cooked according to package directions
- 1 cup of the starchy cooking water from the pasta, removed just before draining the pasta
- 1/4 cup extra virgin olive oil
- 3 cloves garlic , crushed
- salt
- pepper
- 453 g multi-coloured cherry tomatoes (1 pint) , each sliced in half
- A large handful chopped fresh parsley
- A large handful chopped fresh basil
Instructions
- After the pasta has been cooked and drained, place the same (empty) pot that you used to cook that pasta over medium heat and add the olive oil and garlic.
- If the garlic is browning too quickly then drop the heat to low; season with salt and pepper.
- Sauté the garlic for 2-3 minutes, until it’s cooked but not brown and then add the cup of the pasta water to the oil and garlic mixture and turn the heat up to medium high.
- Add the pasta to the pan and mix well.
- Turn the heat off the pan when most of the liquid has cooked out.
- Stir in the tomatoes and fresh herbs, again, season with salt and pepper.
- Taste and adjust seasoning.
- Serve immediately.
Recipe Notes
- Use any small pasta of your choosing
- You can use regular cherry tomatoes or grape tomatoes if that’s all you can find.