A light, buttery sauce with fresh, ripe summer tomatoes and lots of fresh basil. Completely delicious and easy to pair with your favorite long pasta!
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:2 servings 1x
4 oz thin spaghetti or whatever kind of pasta you like
1 TBS extra virgin olive oil
2 cloves of garlic, thinly sliced
3/4 lb fresh, ripe tomatoes, chopped
salt and pepper to taste
a big pinch of crushed red pepper
1/4–1/3 C starchy pasta water
1 TBS unsalted butter
1 C fresh basil
grated Parmesan to taste for garnish – optional
Bring a large pot of salted water to a boil and cook the pasta to 1 minute less than the package instructions.
Meanwhile, heat the oil in a skillet over medium heat and add the garlic. Cook for about 30 seconds, then add the chopped tomatoes. Season with salt and pepper to taste and big pinch of crushed red pepper. Cook the tomatoes for about 3 minutes, stirring occasionally. If the pasta is not done yet, turn the heat off under the tomatoes – you don’t really want to cook them down too much.
When the pasta is done, use tongs to transfer it from the pot to the skillet with the tomatoes. Increase the heat to medium-high and add 1/4 to 1/3 C of the pasta water to the skillet. Stir to combine everything and cook for a few minutes until the sauce has thickened slightly.
Stir in the butter until it melts into the sauce. Turn off the heat, tear the fresh basil into smaller pieces and stir it into the sauce. Serve, garnished with some grated Parm, if desired!
*Nutrition information is approximate
Keywords: fresh tomato sauce, quick and easy recipe, summer tomatoes