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Pasta with fresh tomato sauce on plate
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5 from 3 votes

Pasta with Fresh Tomato Sauce

This simple recipe is the perfect quick dinner for the end of summer, when fresh garden produce is everywhere! Ready in as little as 20 minutes, it's the best way to enjoy a delicious fresh supper without turning on the oven!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 471kcal
Author: Myra

Ingredients

  • 2 cups cherry tomatoes (or equal amount of plum tomatoes)*
  • 10 leaves fresh basil (or more to taste)
  • 4 cloves garlic (minced - or more to taste)
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp wine vinegar
  • 4 oz goat cheese (1/2 cup)
  • 3/4 lb spaghetti (or other long pasta)

Instructions

  • In a large bowl, mix together chopped tomatoes, slivers of basil**, minced garlic, olive oil, vinegar, pepper and salt.  Set aside at room temperature while you cook pasta, or up to 2 hours (cover with plastic wrap if letting tomato mixture sit longer).
  • When you're ready to eat, bring a large pot of very salty water* to a boil and cook pasta until al dente.  Scoop out a mug of pasta water before draining pasta (don't rinse the pasta).
  • Mix goat cheese into tomato mixture.  Add hot pasta to the bowl and mix well to combine.  Add a splash of pasta water to make it more saucy.
  • Serve immediately.  Enjoy! :)

Notes

*Water you cook pasta in should taste salty like the ocean, in order to give you the most delicious pasta results.
**The fastest way to slice basil leaves is to pile them up in a stack, then roll them into a tight little roll, lengthwise.  Then use a sharp knife to slice the roll into slivers.

Nutrition

Calories: 471kcal | Carbohydrates: 67g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 554mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 18.2mg | Calcium: 71mg | Iron: 2.2mg