Fresh Tomato Basil Pasta (Printable Version)
A light summer pasta combining fresh tomatoes, basil, and spaghetti tossed with olive oil and drizzled with balsamic glaze.
# Ingredients:
→ Main Ingredients
01 -
4 Vine Ripened Tomatoes, diced
02 -
1/2 small Red Onion, diced
03 -
2 tbsp Fresh Basil, chopped, plus more for garnish
04 -
1 Clove Garlic, minced
05 -
1/2 tsp Oregano
06 -
1/4 tsp Fine Sea Salt, or to taste
07 -
1/4 tsp Black Pepper
08 -
5 tbsp Extra-Virgin Olive Oil, divided
09 -
3 tbsp Balsamic Vinegar Glaze, as desired
10 -
500 g Spaghetti Pasta, or pasta of choice
→ Optional Toppings
11 -
Parmesan Cheese, Burrata, Crumbled Feta or Goat Cheese, as desired
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions or until al dente.
02 -
Dice tomatoes and onion and set aside in a medium bowl. Add fresh basil, minced garlic, oregano, salt, pepper, and 3 tbsp olive oil. Stir to combine and set mixture aside to marinate for 10-15 minutes while the pasta cooks.
03 -
When the pasta has finished cooking, drain it, drizzle with 2 tbsp olive oil, and transfer to a large heatproof serving bowl or skillet. Add the bruschetta to the pasta and toss together until well combined. Adjust seasoning as needed.
04 -
Drizzle with balsamic glaze, top with extra basil, cheese (optional), and black pepper if desired. Serve immediately.
# Notes:
01 -
Make your own balsamic glaze by combining 2 cups of balsamic vinegar with 1/2 cup brown sugar or honey (optional). Bring to a low boil, reduce heat, and simmer for 12-15 minutes until reduced by half. Stir occasionally.
02 -
Use fresh, high-quality tomatoes and basil for the best flavor.