Summer Pasta That Tastes Like the Italian Coast (Pasta d’Estate)
Fresh tomatoes meet silky olive oil in this Italian summer pasta stunner that takes 20 minutes. No heavy cream, no fuss, just pure summer flavor on a plate.
Ingredients
- 8 oz fettuccine or spaghetti, linguine or bucatini
- 4 tablespoon extra virgin olive oil
- 2 teaspoon crushed red pepper flakes (adjust to your preferred heat level, or leave them out if you don't like spicy food)
- 1 pint cherry tomatoes sliced in half
- 8 oz fresh mozzarella balls sliced in half (the cherry tomato-sized ones in water are perfect - ciliegine)
- 10 large basil leaves torn or gently sliced in ribbons (julienned)
- 3 tablespoon Parmesan freshly grated
- 1 teaspoon sea salt
Instructions
COOK THE PASTA
- Cook the pasta in salted water (2 tablespoon of salt for 6-8oz of water). Follow the package directions but cook for 1 minute less than the package says for al dente.8 oz fettuccine
Infuse the Oil and Combine
- Meanwhile, preheat a large skillet on medium heat.
- Add 1 tablespoon of the olive oil in the preheated skillet, then add the crushed red pepper flakes and allow them to infuse in the oil for about 10 seconds.2 teaspoon crushed red pepper flakes
- Once pasta is just below al dente, remove pasta from water and transfer to the skillet with the oil and red pepper flakes. Add a few tablespoons of the pasta cooking water to the pan with the pasta. Stir frequently to coat the pasta completely.
- Add tomatoes and heat through on medium-low heat for about 2 minutes. The pasta should be perfectly al dente at this point.1 pint cherry tomatoes
Finish the Dish
- Remove from heat after tomatoes have heated through and add the mozzarella, basil, remaining 3 tablespoon of high quality extra virgin olive oil, freshly grated parmesan cheese, and salt directly to the pan and toss to combine. Immediately transfer to a serving bowl or plates and serve.8 oz fresh mozzarella balls, 10 large basil leaves, 3 tablespoon Parmesan, 1 teaspoon sea salt
Notes
Substitutions and Variations:
- Add protein. Toss in grilled shrimp, seared scallops, or shredded rotisserie chicken to make this more of a complete meal. Cook the protein separately and add it at the end so it doesn't interfere with the simplicity of the tomato and mozzarella mixture.
- Make it vegan. Skip the cheese and make sure your pasta is egg-free. The dish is naturally plant-based and will be satisfying without cheese.
- Add olives or capers. A small handful of chopped Kalamata olives or a tablespoon of capers adds a briny, salty kick that plays well with the sweetness of the tomatoes. This is common in southern Italian versions of the dish.
- Use different herbs. Basil is classic, but fresh mint, parsley, arugula or a combination of these can give the dish a different flavor profile. Mint is especially good if you're adding feta, pine nuts or aged ricotta.
- Make it spicier. Double the red pepper flakes, or add sliced fresh Calabrian chili peppers or paste to the pan with the oil. If you like heat, this dish can handle it without losing its brightness.
- Add lemon zest. A little finely grated lemon zest stirred into the pasta right before serving adds a citrusy brightness that amplifies the freshness of the dish. Don't use lemon juice, though, because the acidity can make the tomatoes taste too sharp.
- Try grape tomatoes. Grape tomatoes used to be a bit sweeter than cherry tomatoes but their skins were quite thick. We have found that’s really not the case anymore, so for taste and texture, they can be used interchangeably with cherry tomatoes. We prefer the cherry tomatoes in this dish but that is purely personal preference.
- How to store leftover summer pasta:
- Transfer any leftovers to an airtight container and refrigerate for up to 2 days. The pasta will absorb the olive oil and tomato juices as it sits, so it'll be less glossy and more like a pasta salad the next day. That's not a bad thing, but it's a different dish. You can refresh it with a drizzle of fresh olive oil and a pinch of salt before eating.
- How to reheat leftover summer pasta:
- You can eat leftovers cold, which is actually really good, or reheat them gently in a skillet over low heat with a splash of water or olive oil to loosen everything up. The cheese will tend to melt and get stringy, but it will still taste great. If you're eating it cold, let it come to room temperature for about 20 minutes first so the flavors wake up.
- Can you freeze leftover summer pasta?
- This dish doesn't freeze well because the tomatoes turn watery and the texture of the pasta deteriorates.
- Never store your tomatoes in the fridge. Fresh tomatoes lose their flavor fast when stored in the fridge. Keep them at room temp for best results.
- Use more olive oil than you think you need. This isn't the time to be stingy. The oil is the sauce, and you want enough to coat every strand of pasta and pool slightly at the bottom of the bowl.
- Toss the pasta while it's still dripping wet. Don't shake the colander too hard after you drain the pasta. A little bit of pasta water clinging to the noodles helps the sauce emulsify and stick better. Bone-dry pasta won't grab onto the oil and tomatoes as well.
- Tear or gently slice the basil. Tearing it by hand or gently rolling the leaves into a cigar and slicing it (chiffonade) keeps it bright green and aromatic longer. Plus, torn basil can look more rustic and appealing on the plate if you are going for that look.
Nutrition
Calories: 522kcalCarbohydrates: 46gProtein: 21gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 71mgSodium: 723mgPotassium: 422mgFiber: 3gSugar: 4gVitamin A: 992IUVitamin C: 27mgCalcium: 285mgIron: 2mg
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