Pasta with Fresh Tomato Sauce

The only requirements for this recipe are exceptionally good summer tomatoes and fruity extra-virgin olive oil. You can even use a variety of tomatoes, including cherry, grape, teardrop, beefsteak, and heirloom. Let the tomato mixture stand 5 to 10 minutes or up to several hours to blend the flavors. Tearing the herbs, rather than chopping them, heightens the fragrance.
Pasta with Fresh Tomato Sauce
Pasta with Fresh Tomato Sauce

PREP TIME

6

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

6

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 1/2

    cups chopped tomato (2 pounds)

  • 1/3

    cup sliced pitted kalamata olives (18 olives)

  • 2

    tbsp torn basil leaves

  • 2

    tbsp torn oregano leaves

  • 2

    tbsp extra-virgin olive oil

  • 2

    tbsp drained capers

  • 1/2

    tsp freshly ground pepper

  • 1/4

    tsp kosher salt

  • 2

    garlic cloves, minced

  • 4

    cups hot cooked spaghetti (about 8 ounces uncooked pasta)

  • 6

    ounces (3/4 cup) goat cheese, crumbled

Directions

1. Combine first 9 ingredients in a large bowl: toss gently. Add pasta, tossing gently. Divide pasta mixture among 6 plates. Sprinkle each serving with cheese.

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