Do you love pasta? I do! Does your body love pasta? Heck yeah, too much! Who cares, let’s make some anyway! This garlicky tomato basil pasta is so fresh and flavorful, perfect for those hot summer days.
We’ve had a lot of success with our tomatoes so far this summer, so these babies are as fresh as they come! In other words, I’m an amazing farmer! Just kidding! However, I am glad we ended up planting the yellow pear heirloom cherries along with the red. Such a beautiful contrast, right?!
To get started, boil a pot of salted water. Grab your preferred pasta shape and cook according to the package directions. Don’t cook for too long though, just to al dente. No soggy pasta up in here!
While waiting on the pasta, go ahead and start prepping your veggies…
Dice up an onion and halve your tomatoes. Next, the best part…Garlic, man I love garlic! Go ahead a grab a full head of it! I added about seven minced cloves to mine. When you sauté minced garlic with butter and olive oil, it gets a sort of nutty taste. Delicious!
Next, melt the butter and olive oil in your skillet, add the onion and cook until translucent. Toss in the halved yellow and cherry tomatoes and cook until they release their juices and get soft. Most importantly, add in all of that beautiful garlic and stir! Once the garlic becomes fragrant, it’s time to add the julienned basil.
Next, add the pasta water. Start with two cups and add more if you want it saucier, but go slow. Lastly, add freshly grated black pepper and a bit more salt if needed.
Serve the pasta family style from the skillet or in bowls. Sprinkle on some parmesan cheese and garnish with basil. Voila, dinner is done! Garlicky tomato basil pasta pairs perfectly with a side of roasted asparagus or broccoli.
Feelin’ like something a little cheesier? Try this yummy mac! https://lalaandzo.com/mac-cheese-with-kale-bacon-vegetarian/
Garlicky Tomato Basil Pasta
Garlicky tomato basil pasta, delicious and so fresh. Perfect for summer… or whenever! Double the recipe to feed a crowd!
Ingredients
- 1 lb Pasta, any shape
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 1 small Onion, diced
- 2 cups Cherry tomatoes, halved
- 7 cloves Garlic, minced
- 6 leaves Basil, julienned
- 2 cups Pasta Water, salted
Instructions
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Boil a pot of salted water. Grab your preferred pasta shape and cook according to the package directions. Al dente is best.
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Dice the onion and halve the tomatoes. Next, the best part…Garlic! I added about seven minced cloves to mine.
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Next, melt the butter and olive oil in skillet, add the onion and cook until translucent. Toss in the halved yellow and cherry tomatoes and cook until they release their juices and get soft.
-
Add in all of that beautiful garlic and stir! Once the garlic becomes fragrant, add the julienned basil.
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Next, add the pasta water. Start with two cups and add more if you want it saucier, but go slow. Lastly, add freshly grated black pepper and a bit more salt if needed.
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Serve the pasta family style from the skillet or in bowls. Sprinkle on some parmesan cheese and garnish with basil.
