‘Easy Like A Summer Sunday’ Fresh Tomato Pasta
Summer Sundays are made for no plans, no work, and no compromises. This pasta delivers just that! You can dream of it at 6pm and have it on the table at 6:30pm. And, it’s as good as the acclaimed “Best Pasta” at any popular sidewalk bistro. All it takes is loads of fresh tomatoes, lots of garlic (trust me!), some wine, a few generous fist-fulls of grated Parmesan cheese, and s&p.
Quite possibly the best summer pasta... and it comes together in record-time.
- 18-20 c. water
- 12 oz. linguini pasta (semolina or whole wheat), uncooked
- 1.5 lbs. fresh mini San Marzano, grape, or cherry tomatoes, halved
- 1 tbsp. plus 3/4 tsp. kosher salt, divided
- 3 tbsp. olive oil
- 6 large or 9 small garlic cloves, minced (about 1/4 cup)
- 1/3 c. dry white wine (I recommend something more fruity than oak-y)
- 1/4 tsp. fresh ground black pepper
- 1/2 c. plus 2 tbsp. grated Parmesan cheese
- fresh basil leaves (optional)
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Bring the water and 1 tablespoon kosher salt (reserve remaining salt) to a boil in a 6-8 qt. tall pasta pot or stock pot. Once boiling, add the linguini and let cook 2 minutes before gently stirring to fully submerge the pasta in the water. Reduce the heat beneath the pot to medium to maintain a gentle boil and cook the linguini until al dente, typically 9-11 minutes.
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Meanwhile, warm the olive oil in a large, high-sided skillet (preferably around 11-12 inches in diameter) over medium-low heat. Allow the oil to get good and hot so that it easily coats the bottom of the pan. Then add the tomatoes and garlic. Gently stir to coat the tomatoes in oil and let sizzle and cook about 5 minutes until soft.
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After the tomatoes and garlic have softened slightly, add the wine, remaining 3/4 teaspoon salt, and black pepper to the skillet. Stir and let simmer over medium-low heat for another 5 minutes for the wine to cook down slightly and thicken with the juice of the tomatoes.
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If all goes according to plan, the pasta and sauce should be done at exactly the same time. Drain the pasta and add it to the skillet with the sauce. Turn off the heat beneath the skillet. Before tossing the liguini in the sauce, sprinkle 1/2 cup Parmesan cheese over the pasta. Give it 30 seconds to partially melt over the pasta. Then use tongs to gently coat the linguini in the sauce and evenly distribute tomatoes. Transfer the entire contents of the skillet to a serving platter or bowl. Sprinkle the remaining 2 tablespoons Parmesan and fresh basil leaves (if using) over top. Enjoy!