Description
A light, delicious and healthy Summer Garden Tomato Pasta recipe. My favorite way to use up ripe, juicy and plump Summer fresh tomatoes. Use the freshest tomatoes you can find for this recipe.
Ingredients
Scale
- 500 gr/17.6 oz angel hair pasta
- 1/4 cup vegetable broth or 2 tbsp olive oil
- 2 white onions, chopped
- 8 cloves garlic, diced
- 1 tsp herbes de provence
- 8 plump tomatoes, chopped
- 3 bay leaves
- 1/2 cup cherry tomatoes, chopped in half
- 1/2 tsp sea salt
- black pepper to taste
Garnish
- handful cherry tomatoes
- 1/3 cup fresh basil, loosely packed
- 1 sprig fresh rosemary (hard stem removed)
Instructions
- Chop and prepare all the vegetables (onions, garlic and tomatoes).
- Boil angel hair pasta until al dente (do not over cook!) while preparing the pasta sauce.
- Saute the garlic and onions over medium high heat with olive oil or vegetable broth until fragrant (2 – 3 minutes). Stir in the herbes de provence.
- Add the chopped plump tomatoes (not the cherry tomatoes just yet!) and sea salt. Stir. Add the bay leaves. Turn down the heat to medium-low and leave to simmer for 15 minutes. Stir the tomato sauce occasionally and leave to simmer until the tomatoes are cooked (see photo).
- Add the cherry tomatoes. Stir and leave to simmer for an additional 2 minutes.
- Remove and discard the bay leaves.
- Garnish with a handful of cherry tomatoes, fresh basil and rosemary. Serve hot over al dente angel hair pasta.
Notes
1) If you need this recipe to be gluten-free, make sure the pasta you use is gluten-free.
2) Use the vegetable broth sauteing method to make this recipe oil-free.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Italian