On a hot summer day, this fresh tomato pasta is my absolute favourite, super easy and quick pasta to make. This pasta is very flexible too so you can come up with endless variations. Use any kind of pasta, any kind of tomatoes, and any kind of herbs! No matter the combo, it always turns out so delicious. The no-cook sauce couldn't be simpler to make. Just chop, mix, and toss with hot pasta. That's it! See why I love it so much?
If you have a vegetable garden this dish will be your new best friend. But even if you don't just be sure to select perfectly ripe tomatoes as this will be key to a tasty pasta. For even more fun I love to use a mixture of tomatoes for flavour and texture variation. This time I used beefsteak and grape tomatoes.
For the herbs, use a mixture of those as well. I picked fresh thyme, basil, and oregano from my garden. But if you only have one fresh herb on hand such as basil, this pasta will still be fabulous!!
While I do give measurements for this recipe, feel free to add to taste and to play around with the flavours. Be sure to check out the recipe notes as well as I have lots of suggestions for optional add-ins such as vegan cheeses, olive oil, balsamic glaze, and crushed red pepper flakes. Customize to your own taste preference!
To Make Fresh Tomato Pasta:
To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.
Enjoy this fresh tomato pasta with a crisp glass of white wine, and maybe some cheesy vegan garlic bread.
Bon appetegan!
Sam Turnbull.
Fresh Tomato Pasta (My Favourite Summer Pasta)
Ingredients
- 3 cups any kind chopped tomatoes (1 lb), (beefsteak, cherry, rainbow, yellow, or a mix)
- 3 - 4 tablespoons any kind chopped fresh herbs, (basil, oregano, thyme, rosemary, chives, whatever you like)
- 1 - 2 cloves garlic,, minced or pressed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14 oz any kind pasta, (rigatoni, penne, spaghetti, fettucini, whatever you like, gluten-free if preferred)
Instructions
- To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
- Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.
Notes
Nutrition
Abi says
I started making this in the summer. We're now in the run-up to Christmas and I can't stop making it!! I always add the olive oil and tonight we went mad and also added olives, broccoli (cooked with the pasta) and a little bit of vegan feta. I usually make this with coriander rather than basil because it's just easier to get here - so good! Thank you again, Sam!!
Gastro Gary says
If anyone would like to take this recipe to a higher level I recommend the following. Very simply give time for the herbs to macerate (soften) in the oil. Should you like to try this recipe again and have a greatly improved result do the following. Put a handful of shredded basil and 2 sliced garlic cloves in high quality olive oil, and this part is critical, let it sit for at least 1 hour. At the end of this time add the tomatoes and let sit for another hour. Now you are ready to add this incredible aromatic concoction to your pasta. Take the time, you will be so glad you did.
Jerry Stillisano says
This dish is now a regular on my meal plan! What is your recommendation for leftovers storage in the fridge?
Jerry Stillisano says
All I can say is WOW! My wife is a non-vegan, and this recipe has her hooked too. Not just our all-time favorite pasta recipe, but our all-time favorite recipe! Thank you so much, Sam!
Joyce A Stevens says
I wanted so much to love this recipe, but found it "harsh" tasting. Followed it exactly using fresh basil from my garden and added red onion, which I love. Also, it made a lot more than 4 servings, more like six, but then I am not eating a huge portion of it.
Gastro Gary says
The reason this recipe comes off tasting ‘harsh’ is because no time is given for the herbs to macerate (soften) in the oil. Should you like to try this recipe again and have very acceptable results do the following. Put a handful of shredded basil and 2 sliced garlic cloves in high quality olive oil, and this part is critical, let it sit for at least 1 hour. At the end of this time add the tomatoes and let sit for another hour. Now you are ready to add this incredible aromatic concoction to your pasta. Take the time, you will be so glad you did.
Brenda says
My version of this involves blending the eff out of the tomatoes because I'm not a big fan of the texture, but seriously, you cannot beat the flavour combo of uncooked tomatoes, garlic and fresh basil. I'm so happy it's just about tomato season around here. We'll be eating this at least once a week.
Sam Turnbull says
Haha! You can definitely blend if you don't like the texture 🙂
Susan Burgstaller says
Oh yeah! Simple and yummy! A wonderful basic recipe.
Sam Turnbull says
Yay!!
Erin says
I made this the same day I got it, Sam, and it was delish. I'll definitely be making it again. Thanks for the recipe!
Sam Turnbull says
You're most welcome, Erin! Thrilled you loved it so much 🙂
Lea says
This is one of my all time favorite pasta recipes. It's fresh, delicious and pretty too. I've pinned this.
Sam Turnbull says
Amazing! Yes, it's so pretty and fresh. I love it so much 🙂
Joanne Freund says
You and I are on the same wavelength. I just made this yesterday with our wonderful Washington Boro Tomatoes. A local delicacy. EASY and really delicious. Fresh basil and good spices are the key.
Sam Turnbull says
Haha! Love it!