We’re back home in Kansas after a three-week trip to North Carolina. Seth had a training in Georgia, and since we have lots of family and friends in North Carolina, Ford and I decided to tag along. The long drive and being away from home for nearly a month made me a little nervous, but it turned out to be a wonderful visit full of family time and good company. The weeks flew by, and now it feels great to be home and back to work — I’ve missed checking in with you all!
Now: let’s talk about fresh tomato pasta.
This recipe is my farewell to summer. I love fall — hello, pumpkin spice — but summer’s fresh produce deserves a proper send-off. This dish captures everything I love about summer cooking: quick, simple, and bright flavors with minimal fuss. When tomatoes are at their peak, swap those canned tomatoes for ripe, fresh ones and enjoy the difference.
I picked a big bowl of cherry tomatoes from our garden recently, and while I’ll admit our gardening success has been mixed (we managed to keep basil alive and harvested a couple of orange peppers, while some plants struggled), the tomatoes have given us a couple of decent harvests and inspired this easy sauce.
For this sauce I used store-bought vine-ripened tomatoes, but any ripe tomato will work. The method is straightforward and the sauce only needs about half an hour of simmering. Ingredients are minimal:
- Fresh tomatoes
- Shallot
- Garlic
- Olive oil
Sauté the minced shallot and garlic in a few swirls of olive oil over medium heat until softened. Add the chopped tomatoes, season with salt and pepper, bring to a simmer, and let it cook for 30 minutes, stirring occasionally and mashing the tomato pieces with the back of a spoon to help them break down. The result is a bright, fresh tomato sauce loaded with flavor.
Cook half a box of spaghetti (about 8 ounces) in a large pot of salted boiling water until al dente. Drain the pasta and toss it with the sauce. Stir in about 1/2 cup freshly grated Parmesan cheese until well combined, then taste and adjust seasoning with salt and pepper. Serve immediately.
This simple pasta celebrates summer tomatoes without complicated steps or long oven times. It’s fast, flavorful, and perfect for those final warm nights of the season. I’m grateful for summer’s bounty, and I’m also excited for the comforting dishes of fall and winter.
I hope you’re having a lovely week — see you on Friday!
Fresh Tomato Pasta
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 3 pounds vine-ripened tomatoes, diced
- 1 shallot, minced
- 4 cloves garlic, minced
- 8 ounces spaghetti (half a box)
- 1/2 cup Parmesan cheese (freshly grated)
Instructions
- In a large skillet, heat a few swirls of olive oil over medium heat. Add the minced shallot and garlic, season with salt and pepper, and cook, stirring often, until softened.
- Add the diced tomatoes to the pan and season with salt and pepper.
- Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally and mashing the tomatoes with the back of a spoon to help them break down.
- With about 10 minutes left on the sauce, bring a pot of generously salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
- When the sauce is ready, taste and adjust seasoning. Add the pasta and sprinkle in the Parmesan cheese, stirring until everything is well combined.
- Serve immediately, adding more pepper or cheese as desired.
Notes
You don’t need to use vine-ripened tomatoes specifically — any ripe tomato will make a delicious sauce.
Nutrition
- Serving Size: 1 cup, packed
- Calories: 356
- Sugar: 13 g
- Sodium: 641 mg
- Fat: 13 g
- Carbohydrates: 59 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 23 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more pasta recipes? Here are a few ideas from the same kitchen:
Arugula Pasta with Tomato Butter Sauce
One Pot Steak Fajita Pasta
Instant Pot Cheesy Turkey Taco Pasta