Okay, okay, I know this seems crazy. But it’s not. You know was is crazy?! It’s literally 95 degrees in southern California these days. NOT OKAY.
The ONLY good thing about it still being hot outside this time of year is that we still have tomatoes. Like, really yummy fresh tomatoes. And I get to make pastas like this.
Since there are so few ingredients, it’s important to use the highest quality ingredients you can find, including one of the kitchen staples, salt!
The Home Cook’s Guide to Salt
Learn about the basics of salt, plus the best salt for cooking (hint: it’s Kosher salt!) with this easy-to-understand guide to salt for home cooks.
The type of pan you use can also make a big difference. (Check out my guide to the best types of pans & cookware for home cooks for more info!)
This recipe comes together so quickly and you can have a fresh meal on the table in no time.
Also, this fresh pasta will change you life. You’ll never want to eat dried pasta from a box again.
A quick and easy flavorful fresh pasta that comes together in minutes!
- 1 (12 ounce) package fresh Linguine
- 1 shallot, diced
- 4 roma tomatoes, diced
- 4 garlic cloves, minced
- 1 handful fresh basil, chopped
- ¼ cup olive oil
- ¼ teaspoon salt (more to taste)
- pinch of pepper
- Bring a large pot of water to a boil. Meanwhile, heat a large skillet over medium heat. Add the olive oil, shallots and a pinch of salt and cook for 2 minutes. Add the chopped tomatoes, garlic, salt and pepper and cook for 7-10 minutes until tomatoes are soft. Add more salt to taste. Turn off heat and stir in the chopped basil.
- Once water is boiling add the pasta and cook for 2-3 minutes. When pasta is cooked add it directly to the skillet to toss with the sauce. Serve immediately or at room temperature.