This recipe is one that I’m sure everyone has a variation of and if you don’t- what are you doing with your life but not to worry- YOU CAME TO THE RIGHT PLACE. This is a pasta that I try to eat once a week in the summer while all of my herbs and tomatoes in the garden are freshest. Seriously, nothing tastes better than fresh tomatoes and garlic and pasta. Writing this, my mouth is watering and I JUST ate it. This dish brings me back to life when I’m in a mood and lifts me up even higher when I’m overjoyed. Garden Tomato Pasta is my weakness, so be prepared, it may become yours too.
Pasta (I use Bucatini for this recipe)
Wedding Hot Sauce (or any spicy or non-spice olive oil)
20 Garden Tomatoes (Cherry Tomatoes)
3 Cloves of Garlic
Half a Lemon’s Juice
Fresh Grated Parmigiano- Reggiano
Bring a pot of salted water to a boil and begin cooking your pasta per package instructions. You'll notice, I never give an amount of pasta to make because, let's be serious, nobody weighs out their pasta per recipe instructions anyways. YOU DO YOU!
Add Wedding Hot Sauce (or any spicy or non-spicy olive oil) to your pan. Once it’s heated up, add your garlic and cook for about a minute or until just starting to brown.
Add your garden tomatoes and toss them in the pan to coat in olive oil. Once the tomatoes start to burst, you can help them along by squishing them down a little to release their seeds. Continue to cook until the sauce begins to thicken and is ‘jammy’ in consistency.
Before you add the pasta, squeeze in half a fresh lemon’s juice and continue to cook for about a minute.
Add you cooked pasta, about ¼ reserved pasta water and combine. Once all of the liquid has evaporated, turn off the heat and mix in your fresh parsley.
Serve with freshly grated parmigiano-reggiano and enjoy from now until the end of time.
Top to bottom, this recipe takes 20 minutes including boil and prep time. It’s so easy and fresh and can be made (especially in the summer) with ingredients you’ll likely already have at home. CHEERS TO PASTA!