Tomato Basil Pasta

My summer garden is winding down. I have picked almost all that’s left. A few tomatoes and some leaves of basil are all that remain.  I do not have a green thumb at all.  In fact, many of my houseplants are barely surviving.  It’s only when my husband says, “The leaves on that plant are wilting,” that I remember to water them.  So regarding my summer garden, I can’t take any of the credit.  It belongs to my husband, and I am thankful he likes to be in the garden and “get his hands dirty,” as he says.

There’s just something about having a summer garden, more than saving money at the grocery story, or being sustainable.  You pick and enjoy the fruits of your labor, (or your spouse’s labor, in my case) and for some reason, the fruits in a garden taste that much better than the grocery store.  (Farmers markets come in a close second.)

I first started making this dish when I was in college, when I didn’t have a lot of time to cook nor money to spend on groceries.  It’s a quick meal, which is fantastic on a weeknight.  If you don’t have any fresh, garden tomatoes anymore, getting them from the grocery store will work; it’ll still taste delicious.  So if you have some remaining tomatoes and basil in your garden, or it’s a hurried evening, whip this bad-boy up.  You’ll devour it in minutes.  Enjoy! xoxo

Tomato Basil Pasta

printable recipe

4 medium tomatoes, cut in large chunks

6 cloves garlic, minced

4 T olive oil

2 T sun-dried tomatoes, roughly chopped (optional)

16-oz. uncooked corkscrewed pasta

8 basil leaves, chopped in strips

Parmigiano-Reggiano Cheese, grated

Cook pasta according to package directions.

Begin to make the sauce once you put the pasta in the boiling water.  In a large saucepan, heat olive oil over medium-low heat.  Add the garlic and stir until lightly browned, about 2 minutes.  Add the sundried tomatoes and regular tomatoes and cook for about 3 minutes, until both types of tomatoes are heated
thoroughly.

Drain the pasta and place into individual serving bowls.  Spoon some of the sauce over the pasta and drizzle with basil leaves and cheese.  Serve immediately.

Serves 4