I live for summer pasta recipes. It is both casual and romantic, filling your life with romance. The idea of combining simple ingredients and watching them alchemize into a delicious dish is satisfying—and there’s just something about it that just screams summer. Since the effortless charm of Italy defines these warm weather months, I’ve developed a bursting tomato pasta recipe perfect for the occasion.
At first glance, this dish might look simple, even a little boring – but trust me, it’s anything but. Once you take a bite, you’ll be shouting from the rooftops about its unpretentious deliciousness and how beautifully it stacks on your plate.
What’s the secret? Add three tomatoes to the sauce. While my favorite jar of tomato sauce has its time and place, by relying on three different tomatoes, we’re building flavor and texture into the most luxurious and flavorful sauce I’ve ever tasted. Get ready, your new summer dinner is here.
Exploded Tomato Pasta Ingredients
pasta. Use any shape you like, but for this recipe I split the pasta or bucatini. The rich texture of the noodles also helps the sauce stick to the pasta.
Sun-dried tomatoes. Sun-dried tomatoes are the humble workhorse of any kitchen, offering a delicious, savory flavor. Plus, use the oil from the jar to add extra flavor.
ketchup. Another must-have ingredient is allowing the tomato paste to caramelize in the pan, adding umami flavor. (This recipe’s i don’t know what factor.
Fresh cherry tomatoes. It’s summer after all. Use the best you can find and let them burst with sweetness to balance out the saltiness of the other ingredients.
Green onions. For another bite of caramelised sweetness, I prefer shallots over onions, but use what you have on hand.
garlic. Name a pasta dish that is complete without it. I’m waiting.
basil. For a fresh taste, herbal aromas are a must when paired with tomatoes.
Tips for Maximizing Flavor
While this is a very simple recipe, there are small steps you can take to experiment and create the most flavor possible.
Caramelize the scallions and tomato paste. This is a must-do and takes a few minutes, but is well worth the time. Cooking the shallots brings a lovely sweetness and caramelizes the tomato sauce until it changes from bright red to brick red to soften its acidity. Doing this step together will also help mellow the flavors of these ingredients.
Blast fresh cherry tomatoes. I like to add the cherry tomatoes to the sauce before the pasta is cooked and then heat them until they start to break apart. To preserve the texture of the sauce, I don’t mind keeping the tomatoes mostly intact. However, to balance the flavor, I popped and crushed some of them. This releases some of the sweetness and creates a spicy texture.
Finish the sauce with sun-dried tomato oil or cream. Once your sauce comes together, I would add a little more oil or a pat of butter from a can of sun-dried tomatoes to make it extra silky. Plus, it adds a warm and toasty flavor.
How to Enjoy Exploded Tomato Pasta
Simple tomato pasta is never complete without a sprinkle of Parmesan cheese and crusty bread. Sprinkle with a bunch of fresh basil and some red pepper flakes for extra flavor and color. Due to its simplicity and ease of use, not to mention its great appearance, this recipe is perfect for summer entertaining. To round out the meal, consider serving these sides and salads with your dish.
Perfect green salad. This salad is fresh and crunchy, with a bright dressing, and easy to throw together—and I’ve never had a guest who didn’t ask me for the recipe.
Sesame Salad. If you’re looking for a Caesar-style salad, this creamy sesame salad ticks all the boxes.
Grilled Romaine Lettuce Salad. For summer outdoor dining, grilled lettuce is a must.
describe
Easy tomato pasta recipe for summer.
- 2 Selected pasta
- 1 green onions, chopped
- 5 – 6 Sun-dried tomatoes in oil, chopped
- 3 tablespoons ketchup
- 10 ounce cherry tomatoes
- Garnish: basil, parmesan cheese, red pepper flakes
- In a large stovetop pot, bring water to a boil. Add pasta and cook according to package directions.
- While the pasta is cooking, make the sauce. In a large stovetop pan, add 2-3 tablespoons of sun-dried tomato oil. Add the shallots, chopped sun-dried tomatoes and tomato paste. Cook for a few minutes until the tomato sauce turns brick red and the shallots are caramelized. Add the cherry tomatoes and cook until they start to pop.
- Add a spoonful of pasta water to the tomatoes and cook until the sauce thickens. Finish the sauce with a splash of sun-dried tomato oil or a dollop of cream.
- Add pasta to sauce and cook until noodles are coated.
- Serve hot with desired toppings. enjoy!
