When tomatoes are plentiful in the garden, farmer's market, or grocery store, there's no better way to showcase their flavor than with a simple pasta. This tomato-forward pasta dish is a great way to use up extra tomatoes and herbs, all in an easy-to-make summertime recipe!
In a large bowl, combine the prepared tomatoes, minced garlic, basil, parsley, oregano, balsamic vinegar, Calabrian chili peppers, black pepper, salt, and olive oil. Stir to combine and set aside while preparing the pasta.
3 lb tomatoes, 4 cloves garlic, ½ cup chopped basil, ¼ cup chopped parsley, 2 tbsp chopped oregano, 2 tbsp balsamic vinegar, 1 tbsp Calabrian chili peppers, 1 tsp black pepper, ¾ tsp salt, ½ cup olive oil
Bring water to a boil following the instructions on the pasta. Once the water is boiling, add salt and the pasta. Cook the pasta until al dente. Once al dente, drain the pasta.
1 lb tagliatelle pasta
Immediately add the warm pasta to the prepared tomatoes. Stir to combine. Add the Parmesan cheese and lemon zest. Stir and serve.
¾ cup grated Parmesan cheese, 2 tsp lemon zest
When preparing the garlic, opt for a minced chop rather than pressing it. Since the garlic in this recipe will not be cooked, you don’t want too much garlic flavor. Mincing will release just enough garlic flavor to be delicious while pressing garlic will release a bit too much.
Since so much flavor for the sauce comes from olive oil, make sure to use good-quality olive oil. While this may sound pretentious, a higher-quality olive oil really does carry more flavor.
If the marinade seems like too much after adding to the pasta, simply allow the dish to sit for a few minutes. The pasta will soak up some of the marinade, which will also deepen the flavor as well.