Description
This Summer Heirloom Tomato Herb Pasta is a light, flavorful dish perfect for warm weather. Featuring fresh cherry and heirloom tomatoes, aromatic herbs, and a touch of heat from red chili flakes, it’s a vibrant and colorful pasta recipe that combines simple summer ingredients to create a refreshing and satisfying meal. Garnished with shredded Parmesan and fresh basil, this dish brings bright flavors and a delightful texture with toasted panko breadcrumbs.
Ingredients
Scale
Pasta and Base
- 1 lb paccheri or similar pasta
- 1 tablespoon extra virgin olive oil
Vegetables and Herbs
- 2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh oregano, roughly minced
- Heirloom tomato slices, for garnish
- Fresh basil leaves, for garnish
Seasonings and Toppings
- 2 tablespoons panko, lightly toasted
- 1 teaspoon crushed red chili flakes
- Shredded Parmesan cheese, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the paccheri according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining. Drain the pasta and set it aside.
- Sauté Cherry Tomatoes: Heat the olive oil in a large skillet over medium-high heat. Add half of the halved cherry tomatoes to the pan and sauté for about 5 minutes, stirring frequently until the tomatoes soften and start releasing their juices.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring often, until fragrant but not browned.
- Add Fresh Herbs: Add half of the chopped fresh basil and oregano to the skillet. Cook for about 2 minutes, stirring frequently to infuse the flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet along with the reserved pasta water, crushed red chili flakes, the remaining fresh herbs, and the rest of the cherry tomatoes. Gently toss everything together over medium heat until the pasta is warmed through and well coated with the tomato and herb mixture. Sprinkle the toasted panko over the top and toss lightly.
- Garnish and Serve: Plate the pasta and garnish with slices of heirloom tomato, freshly shredded Parmesan cheese, and fresh basil leaves as desired. Serve immediately for the best flavor and texture.
Notes
- Use paccheri or any large tubular pasta like rigatoni or penne for best results.
- To toast panko, heat it in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
- If fresh herbs are unavailable, use 1 teaspoon each of dried basil and oregano, added earlier with the garlic.
- Adjust the amount of crushed red chili flakes according to your spice preference.
- Saves some reserved pasta water to help bind the sauce and pasta together.
- Serve immediately as the fresh tomatoes and herbs are best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 8mg
Keywords: summer pasta, heirloom tomato pasta, cherry tomato pasta, Italian herb pasta, vegetarian pasta recipe, fresh tomato pasta, easy summer dinner
