A perfect, summer pasta dish with fresh tomatoes, fresh basil and garlic.
Prep Time20 minutesmins
Cook Time1 minutemin
Total Time21 minutesmins
Servings: 4servings
Calories: 164kcal
Author: Lucy Brewer
Ingredients
6medium ripe tomatoes, diced
1cuplightly packed basil leaves, chopped
8clovesgarlic, sliced thin and slices halved
5tablespoonsolive oil
salt and pepper to taste
Parmigiano-Reggiano cheese, (for sprinkling on top)
Instructions
Heat 2 tablespoons olive oil over low-medium heat and add garlic. Saute just until garlic releases flavor but not until brown. Set aside to cool.
Place diced tomatoes with their juice and pulp in a large bowl. Using potato masher, crush tomatoes until a liquid consistency that still has tomato chunks.
Toss chopped basil onto the tomatoes. Scrape out the garlic and olive oil from the skillet onto the tomatoes.
Add the remaining olive oil. Add salt and pepper to taste. Stir until well combined.
Serve over a thin pasta, either angel hair, tagliarini or linguini.