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Easy Summer Pasta with Garden Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Easy Summer Pasta is a fresh and vibrant dish that makes the most of garden-fresh vegetables. Featuring linguine pasta tossed with a flavorful sauce of cherry tomatoes, garlic, onions, and aromatic herbs, this recipe is perfect for a quick and delicious meal during warm months. The combination of sweet tomatoes, fresh basil, and a touch of parmesan cheese creates a light yet satisfying pasta dish that can be enjoyed on its own or paired with a crisp salad or crusty bread.

Ingredients

Pasta

  • 8 oz linguine pasta (or preferred noodle pasta, uncooked)

Sauce

  • ¼ cup extra virgin olive oil
  • 1 cup finely chopped onion (sweet, yellow, or white; about ½ large onion)
  • 6 large cloves garlic (thinly sliced)
  • 24 oz cherry tomatoes (about 6 cups)
  • ½ teaspoon granulated sugar
  • ½ teaspoon table salt (plus additional for cooking pasta and to taste)
  • ¼ teaspoon ground black pepper
  • ¼ heaping teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes

Finishing

  • 1 oz fresh basil leaves (shredded or cut into ribbons, about 1/3 cup)
  • ⅓ cup freshly grated or shredded parmesan cheese (plus more for topping)

Instructions

  1. Cook Pasta: Boil linguine in well-salted water following package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water and set it aside for later use.
  2. Sauté Onion and Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add the thinly sliced garlic and cook for an additional 30-60 seconds until fragrant.
  3. Cook Tomatoes: Add cherry tomatoes, granulated sugar, salt, black pepper, dried thyme, and crushed red pepper to the skillet. Stir frequently, cooking until the tomatoes soften and burst, releasing their juices. Use a wooden spoon or spatula to gently crush the tomatoes as you stir to help form the sauce, cooking for about 8-10 minutes.
  4. Add Basil: Stir in fresh basil leaves to the tomato mixture and cook for another minute to blend flavors.
  5. Toss Pasta with Sauce: Add the drained, warm linguine to the skillet with the tomato sauce. Stir well to combine. Add splashes of the reserved pasta water as needed (usually about ¼ cup) to thin the sauce and coat the noodles evenly, ensuring the pasta is not dry.
  6. Finish with Cheese and Seasoning: Remove the skillet from heat and stir in the freshly grated parmesan cheese. Taste the pasta and adjust salt or pepper if needed.
  7. Serve: Serve the pasta warm, topped with additional parmesan cheese as desired. Pair with a side salad or crusty bread for a complete meal.

Notes

  • Reserve pasta water as it helps to thin out the sauce and helps it cling to the noodles.
  • Use fresh, ripe cherry tomatoes for the best natural sweetness and flavor.
  • Adjust the red pepper flakes to your preferred heat level or omit if you want it mild.
  • Parmesan can be substituted with pecorino romano or another hard aged cheese if desired.
  • This pasta tastes great served immediately but also reheats well.

Find it online: https://evelynscooking.com/easy-summer-pasta-with-garden-veggies-recipe/