Go Back
–+ servings
Side dish for chicken parm

Spaghetti with Fresh Tomatoes

Spaghetti with Fresh tomatoes is a light and fresh recipe, emblematic of the key Italian ingredients: tomatoes, garlic, basil, extra virgin olive oil and pasta.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Pasta, Side Dish
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Basil, Fresh Tomatoes, Spaghetti
Difficulty: Beginner
Servings: 4
Calories: 409kcal

Equipment

  • Blender

Ingredients

For the Tomatoes

  • 2 cups tomatoes Plum, chopped
  • 3 tbsp olive oil extra virgin
  • 1 tbsp basil chopped
  • 2 cloves garlic (see notes)
  • 1 pinch salt

For the Pasta

  • 1 l water
  • 2 tbsp salt
  • 2/3 pound pasta spaghetti
  • 4 tbsp parmesan grated
US Customary - Metric

Instructions

To make the fresh tomatoes sauce

  • In a bowl add the chopped tomatoes, 1 tablespoon of Evoo, 2 cloves of garlic and the chopped basil.
  • Let it marinate until the pasta is ready.

To make the Pasta

  • Before starting to prepare the tomato sauce , put a pot of water on the stovetop. Add the salt and bring to a boil.
  • When the water is boiling, add the pasta.
  • Cook as per the time in the instructions. It should be al dente.
  • Remove the pot from the stove and put under the sink. Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
  • Transfer the pasta to the bowl, toss it with the sauce. Add the remaining tablespoons of EVOO.
  • Serve it in individual plates, topping it the tomatoes, the grated parmesan and few leaves of basil.

Notes

  1. I usually leave the garlic whole and remove it before adding the pasta. Your choice if you want to mince it.
  2. Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
  3. Add 1 tablespoon of the cooking water to the tomato sauce, it will help the sauce to coat better.
  4. Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).

Nutrition

Serving: 1g | Calories: 409kcal | Carbohydrates: 60g | Protein: 12g | Fat: 13g | Sodium: 3599mg | Potassium: 345mg | Fiber: 3g | Sugar: 4g | Vitamin A: 743IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!