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Fresh Tomato Pasta
This is the freshest of tomato sauce recipes, made with tomatoes, onions, herbs, and garlic picked from your garden or farmer’s market. This simple meal comes together in no time, but satisfies your tomato pasta cravings for a long time! Toss together with parmesan and serve with a sprinkle of red chili flakes. Mangiamo!!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 4- 6
Ingredients
- 3 pounds ripe garden fresh tomatoes, small diced
- 1 medium red onion, sliced thin
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1/4 cup fresh Italian herbs (parsley, basil, rosemary, and oregano), rough chopped
- 5 cloves garlic, rough chop
- 1 pound linguini
- 1 (5-ounce) container Frigo® Shaved Parmesan Cheese
- Dried red chili flakes, to taste
- Salt and pepper, to taste
Directions
Chop the tomatoes and put them, with all their juices, into a large bowl. Pour red wine vinegar over the tomatoes and season with salt, black pepper, and a splash of olive oil. Stir in the fresh herbs. Allow to sit at room temperature until ready to use.
Bring a big pot of water to boil. Cook pasta to al dente according to package directions.
Meanwhile, in a large sauté pan or cast iron pan heat the remaining olive oil and add garlic and cook on medium heat until garlic is cooked through and fragrant.
When the pasta is cooked, drain it and dump it straight into the cast iron pan over the garlic. Add the tomato mixture and stir until pasta is coated. Continuing to cook on medium allow to warm through and then turn off the heat.
Top with cheese while you’re gathering serving bowls and guests.
Now, stir it all together, pile into big bowls and serve with extra cheese and red chili flakes as desire. Mangiamo!
Rad Tip: Use a variety of tomato varietals too get more in-depth tastes and varying textures. I love mixing together the big really ripe ugly red tomatoes, sweet yellow pear tomatoes, and the sweet little cherry tomatoes
