Summer Tomato Pasta Toss

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Summer's crisp mornings transition into sun-drenched days, ideal for growing pear and cherry tomatoes. Fresh off the vine, they are sweet, crisp, and juicy. Picked and tossed with a good extra virgin olive oil creates an excellent base for fresh herbs and spices. The warm pasta combination gently softens the parmesan cheese.

Incredibly easy to make, this vibrant and healthy salad is suitable for a warm evening or when it is too hot to cook. Serve as a side dish or my favorite main entree with crusty garlic bread. Make it your own by changing the pasta, tomato varietals, or cheese. Serve as a sauce over lightly sautéed fish.

Whatcha Need

• 2 cups small tomatoes, halved

• 1/4 cup light olive oil

• 3 cloves garlic, minced

• 9 basil leaves, sliced in ribbons

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon kosher salt

• 1/4 teaspoon onion powder

• 1/4 teaspoon black pepper

• 3/4 cup grated parmesan cheese

• 1/2 pound dried rotini pasta

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• Baby spinach leaves, torn

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Ingredients: Tomatoes, Olive Oil, Basil, Garlic, Red Pepper Flakes

How It’s Made

1. Combine the tomatoes, olive oil, garlic, basil, red pepper flakes, salt, and pepper in a medium bowl. Set aside at room temperature for a few hours or overnight tightly covered in plastic wrap.

2. Add a splash of olive oil and a large pinch of kosher salt to a boil in a medium pot of water. Drop in the pasta. Cook pasta according to the package directions until al dente.

3. Drain the pasta well. Toss with butter and 1 tablespoon olive oil. Add to the bowl with the tomato sauce.

4. Sprinkle with the cheese and some extra fresh basil leaves. Toss well.