Easy Summer Pasta (use up those garden veggies)
User Reviews
5
Easy Summer Pasta (use up those garden veggies)
Description
The Easy Summer Pasta (use up those garden veggies) brings together a simple combination of linguine with a fresh sauce of cherry tomatoes cooked down with garlic, onions, and herbs. The cooking process softens the tomatoes until they burst, creating a naturally thick sauce lightly spiced with thyme and crushed red pepper, balanced by a sprinkle of granulated sugar to soften acidity. Adding fresh basil at the end gives brightness and herbal aroma, while Parmesan cheese rounds out the flavor with a savory touch.
The pasta is coated lightly with the sauce using reserved pasta water to keep it from drying out, resulting in tender noodles carrying the vibrant flavors of summer vegetables. This recipe suits a casual lunch or dinner where fresh produce is at its peak, making use of simple pantry staples with fresh garden-grown ingredients.
Ingredients
- 8 oz linguine pasta or preferred noodle pasta, uncooked
- ¼ cup extra virgin olive oil
- 1 cup onion sweet, yellow, or white onion, I like sweet (about ½ large onion, finely chopped
- 6 garlic thinly sliced, large cloves
- 24 oz cherry tomato about 6 cups
- ½ teaspoon granulated sugar
- ½ teaspoon table salt plus additional for cooking pasta and to taste/as needed
- ¼ teaspoon black pepper ground
- ¼ thyme dried, heaping teaspoon
- ¼ teaspoon crushed red pepper
- 1 oz basil shredded or cut into ribbons (about ⅓ cup, fresh leaves
- ⅓ cup Parmesan Cheese plus more for topping, freshly grated or shredded
Instructions
- Cook pasta in well-salted water according to package instructions. Before draining, reserve ½ cup of pasta water and set aside.
- Meanwhile, in a large skillet, heat oil over medium heat until shimmering.
- Add onion and cook, stirring occasionally, until softened, then add garlic and cook about 30-60 seconds longer, until fragrant.
- Add tomatoes, sugar, salt, pepper, thyme, and red pepper and cook, stirring frequently until tomatoes soften and burst. Once tomatoes are soft enough you can use a wooden spoon or spatula to squish them as you stir.
- Add basil and stir.
- Add warm cooked, drained linguine and stir well. Add splashes of pasta water as needed to make a thin sauce, you basically want to ensure the pasta is not dry and the noodles are coated with a thin layer of the sauce. I typically need to add about ¼ cup of the pasta water.
- Remove from heat, add parmesan and stir well. Taste-test and add additional salt or pepper as needed, then serve warm topped with additional parmesan as desired with a side salad or side of crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 422kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 7mg | 2% |
| Sodium | 464mg | 19% |
| Potassium | 615mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1319IU | 26% |
| Vitamin C | 44mg | 49% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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