Fast and Easy Pasta Recipe with Blistered Tomatoes and Fresh Basil
At my house, pasta dishes are a staple. I could honestly write an entire cookbook dedicated to just pasta recipes! Despite the endless possibilities, we often find ourselves gravitating towards the simpler dishes. There's something truly magical about a few quality ingredients coming together to create a delicious meal. This Fast and Easy Pasta with Blistered Tomatoes and Fresh Basil recipe is a perfect example. With ripe teardrop tomatoes and fresh basil, this dish is packed with flavor.
How to Elevate a Simple Pasta Recipe
In quick and easy pasta dinners like this one, the little things matter. Make sure your tomatoes are ripe and juicy, and don't forget to freshly grate your Parmesan cheese. The addition of white wine adds a delicate flavor that elevates the entire dish. Serve this fresh pasta with a rustic loaf of Italian bread and a simple salad for a complete meal. Using fresh, quality ingredients makes a huge difference—it can make even the simplest dishes absolutely exceptional. This one makes a fantastic weeknight dinner because it’s so quick and easy!
What are blistered tomatoes and how do you make them?
Blistered tomatoes are small, cooked tomatoes that bring a wonderful burst of flavor and texture to this dinner recipe. How do you make blistered tomatoes? You basically cook them over high heat in a cast iron skillet until their skins slightly blacken and begin to blister. You want them to keep their shape, so be careful not to overcook them! Cooking tomatoes this way enhances their natural sweetness and creates a delicious, rustic topping that looks nice too.
Yes, you can impress your guests with this simple pasta. Here’s how:
My favorite pasta for this recipe is thin spaghetti.
You can use any type of pasta you have on hand for this one—spaghetti, fettuccine, bow tie, rigatoni, or whatever else you like.
Use freshly grated Parmesan when you make pasta.
Always use a wedge of Parmesan and grate it with a microplane for the best flavor. There’s no substitute for that rich, savory, freshly grated taste!
Measure out your basil after it’s cut.
When measuring out your basil, do so after cutting it into a chiffonade. This ensures you get the perfect amount of this fragrant herb, which pairs beautifully with the blistered tomatoes and garlic.
This recipe is perfect for those busy weeknights when you need a delicious meal on the table fast.
The whole thing takes less than 30 minutes from start to finish, making it an excellent choice when you need a quick and easy meal.
Hungry for more pasta? Try one of my other favorite pasta recipes!
If your garden is anything like mine and you have an abundance of tomatoes, you might enjoy my Heirloom Tomato Quiche, which also showcases the fresh flavors of the season. Bon appetit!
Fast and Easy Pasta Recipe with Blistered Tomatoes and Fresh Basil
Ingredients
- ½ pound of your favorite pasta, though I love using thin spaghetti
- 2 teaspoons salt for the pasta water
- 1 tablespoon olive oil
- 2 pints cherry or tear drop tomatoes
- 1 large shallot, thinly sliced
- 2 garlic cloves, finely minced
- ½ cup dry white wine, like Chardonnay or sauvignon blanc
- 1 to 2 tablespoons fresh lemon juice, to taste
- ½ cup loosely packed fresh chiffonade cut basil (measure the basil after it is cut!)
- Salt and pepper to taste
- Freshly grated Parmesan from a wedge of cheese
Instructions
- Bring a large pot of water to a boil. When boiling, add the salt, followed by the pasta. Cook until al dente. Check your pasta package for cooking time information.
- While the pasta is cooking, heat the olive oil in a large, heavy skillet. I love to use my cast iron skillet for this recipe.
- When the oil shimmers, add the whole cherry or teardrop tomatoes. Cook them, stirring only a few times to move them around, until the skins begin to blister, and they look like they are going to burst. This only takes about 2 to 3 minutes so keep an eye on them!
- Add the shallot and garlic and reduce the heat to medium low. Cook until the shallots are just softened, about 1 minute.
- Carefully pour in the white wine and bring to a simmer. You want to reduce the wine by about one half.
- You should now be ready to drain your pasta. Save ¼ cup of the pasta water, then drain the pasta through a colander over your sink. Add the cooked pasta to the skillet with the tomatoes and toss gently. Add a little of the reserved pasta water, about 1 tablespoon at a time, until the pasta dish is at the desired consistency. You probably will not use all the water.
- Add the lemon juice to taste along with a fresh grind of black pepper, then carefully fold in the fresh basil. Transfer the pasta to a serving platter or individual bowls and garnish with freshly grated Parmesan.
