FRESH TOMATO SPAGHETTI, an easy and quick main course perfect for summer, with fresh ingredients, great for both lunch and dinner.
I needed to prepare a pasta dish at the last minute and didn’t have time for long cooking or elaborate sauces. I opened the fridge, found some ripe tomatoes, and immediately thought: fresh tomato spaghetti! A classic that never disappoints, perfect in summer when tomatoes are beautifully red, juicy, and fragrant.
Just a few ingredients are needed: spaghetti, fresh tomatoes (cherry, date, or vine tomatoes are perfect), a drizzle of extra virgin olive oil, a clove of garlic, fresh basil, a handful of capers, and lunch is ready in less than 20 minutes.
This is one of the simplest summer pasta recipes, yet at the same time, one of the most delicious and loved by everyone. Perfect for a light dinner or for an outdoor lunch, perhaps on the terrace or by the sea. The fresh tomato and basil spaghetti is also great enjoyed lukewarm.
It’s a recipe that embodies the philosophy of Mediterranean cuisine: few ingredients, great flavor. A perfect variant also for those following a vegan or vegetarian diet.
Follow me in the kitchen today, there are fresh tomato spaghetti.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 6.35 oz spaghetti
- 10.58 oz cherry tomatoes
- 1 tbsp salted capers
- 1 clove garlic
- 3 tbsps extra virgin olive oil
Steps
I put all the ingredients in the pan and finally add the whole garlic, then remove it because I don’t like it much.
Rinse the capers well under running water and then soak them for 10 minutes, changing the water a couple of times. Drain and dry.
Wash the cherry tomatoes and cut them in half. In a pan, heat the oil with a whole crushed clove of garlic. As soon as it starts to brown, add the cherry tomatoes and the capers.
Sauté everything over high heat for about 7-10 minutes. The tomatoes should wilt slightly but not completely break down. Adjust the salt.
Cook the spaghetti in plenty of salted water. Drain them al dente, keeping aside a little cooking water.
Pour the spaghetti into the pan with the sauce, add a bit of cooking water if necessary, and mix to blend the flavors. Add hand-torn fresh basil.
Plate up and, if you like, add shaved salted ricotta or a sprinkle of toasted breadcrumbs.
Bon appétit
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FRESH TOMATO SPAGHETTI
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FRESH TOMATO SPAGHETTI
Can I use other types of pasta besides spaghetti?
Sure! Penne, fusilli, or linguine pair perfectly with this simple and fresh sauce.
Do the tomatoes need to be peeled?
If you have time, you can blanch them and remove the skin, but if you use sweet cherry tomatoes, you can leave it on, they cook quickly, and the result is still excellent.
Can I prepare the sauce in advance?
Yes! Fresh tomato sauce can be prepared a few hours before and reheated when needed.
Which tomatoes are best for fresh tomato spaghetti?
The best are date cherry or cherry tomatoes, but ripe vine tomatoes work great too.
