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Tomato Medley Summer Pasta

This recipe has less than 10 ingredients and is incredibly simple to make. I've made hundreds of pastas and my husband has declared this one his absolute favorite - that is a pretty big deal.

I was inspired by the simplicity of pasta dishes I had in Italy. I also wanted to learn how to make more pasta dishes that allowed the fresh pasta itself shine. If you aren't into making your own pasta, just go to the fridge section at your grocery store and grab some fresh pasta - my favorite for this dish is tagliatelle pasta.


Makes 4 - 5 portions.

1.5 pounds tri-color tomato medley طماطم مشكلة صغيرة

12 ounces flavor bomb tomatoes (on the vine) طماطم حمراء صغيرة على العقد

1/2 cup thinly sliced garlic نص كباية ثوم مقطع

1.5 cups olive oil كباية ونص زيت زيتون

1.5 tbsp kosher salt (adjust to taste) ملح

1/2 tbsp Freshly ground black pepper to taste فلفل أسود

1/4 - 1/2 tbsp red pepper flakes (depends how spicy you want it) فلفل حار مجفف

2 cups grated Parmigiano-Reggiano (1 cup for the pot, and 1 cup for garnish) كبايتين جبنة بارمجان مبروشة

Parmesan Rind قرشة جبنة البرمجان

Zest of one whole lemon قرشة الليمون المبروشة

Fresh tagliatelle pasta مكرونة فرششششش

2 cups fresh basil, thinly sliced into ribbons كبايتين ريحان


  1. Heat the generous amount of olive oil and cook tomatoes, garlic, salt, pepper, red pepper flakes on medium low heat until tomatoes start to break down. Tomatoes should be added whole - DO NOT CHOP. Stir gently occasionally.

  2. Once tomatoes start to cook down (about 15 minutes later), add lemon zest and parmesan rind. Cook for another 5 - 10 minutes or until tomatoes are almost completely wilted down and sauce has thickened. Remove rind.

  3. Add cooked pasta to tomato base along with a generous amount of finely grated parmesan.

  4. Garnish generously with basil.

  5. Serve with a side of extra grated parmesan.

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