With a preparation time of just 20 minutes and a cook time of only 10 minutes, this no-cook tomato and basil pasta is both efficient and delicious.
Designed to serve four to six people and ready in under 30 minutes, it’s great for a midweek family dinner or a small, improvised gathering.
This recipe’s final step is where all the elements come together, transforming the cooked pasta and fresh tomato sauce into a cohesive and irresistible dish.
The key to success is tossing the pasta with the rich, flavourful sauce and garnishing with Parmesan and a drizzle of extra virgin olive oil.
Whether you’re cooking for loved ones or enjoying a solo meal, this pasta dish promises to impress with minimal effort and just a few fresh ingredients.
Ingredients
Two pounds ripe heirloom tomatoes (four to five medium tomatoes), halved at the equator
One clove garlic, grated
3/4 cup finely grated Parmesan, plus more for garnish
Four tablespoons unsalted butter, cut into small pieces
Three tablespoons extra virgin olive oil, plus more for drizzling
One lemon, zested and juiced
One teaspoon balsamic vinegar
One teaspoon honey
1/2 teaspoon crushed red pepper flakes
One teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
One pound long pasta, like spaghetti, linguini, or fettuccine
1 1/2 cups basil leaves, torn
Instructions
Gently press each tomato half to expel the watery seeds and interior into a bowl, then discard these remnants. Cut the remaining tomato flesh into one inch chunks and transfer them to a large bowl.
Use a wooden spoon, potato masher, or your hands to crush the tomatoes until they are no larger than a nickel.
Mix in the garlic, Parmesan cheese, butter, olive oil, lemon juice and zest, balsamic vinegar, honey, red pepper flakes, salt, and black pepper. Stir everything together until well combined.
Cover the bowl with plastic wrap and let it sit at room temperature for 15 minutes.
Bring a large pot of water, generously salted, to a rolling boil. Cook the pasta until it reaches an al dente texture.
Using tongs or a spider, transfer the pasta directly into the bowl with the tomato mixture, tossing as you go. It’s fine if a bit of the pasta water comes along; this will help dissolve the butter and cheese.
Taste the pasta and adjust the seasoning with additional salt and black pepper if necessary. Gently fold in the basil.
Serve the pasta in bowls, spooning any remaining sauce over the top. Sprinkle with additional Parmesan cheese and drizzle with extra virgin olive oil. Serve right away.
You can prepare the tomato sauce up to eight hours in advance. Just cover it and store it in the refrigerator, then let it sit at room temperature for one hour before serving.
