Pasta with fresh tomatoes, basil and baked garlic
4 servings
35 minutes
Pasta with fresh tomatoes, basil, and roasted garlic is a harmony of summer aromas and warm, comforting notes. Juicy and vibrant tomatoes release their sweet juice that blends with the spicy basil leaves and the velvety taste of roasted garlic. Capers add a light tanginess to the dish, while balsamic vinegar gently highlights its depth. Light rice noodles absorb every flavor nuance, creating a delicate texture. This dish, born at the intersection of simplicity and sophistication, is perfect for warm summer dinners or cozy gatherings with friends when you want to treat yourself to something fresh, light yet rich. Chinese cuisine is renowned for its balance of flavors, and this pasta is no exception—it combines natural flavor pairings and offers gastronomic pleasure.
1
Place unpeeled garlic cloves in a small baking dish and roast them for 15-20 minutes until they are soft and slightly golden. Remove the cloves from the oven. Once cooled, peel them and gently crush with the flat side of a knife.
- Garlic: 10 cloves
2
Chop the tomatoes and place them in a large bowl, keeping the juice. You should have about 2 cups of tomatoes. Add roasted garlic, capers, oil, and vinegar. Let it sit for at least 20 minutes.
- Tomatoes: 350 g
- Garlic: 10 cloves
- Capers: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
3
Bring water to a boil in a large pot. When the water boils, add the noodles and stir to prevent sticking. Cook until al dente, stirring occasionally. Drain the water and add the noodles to the tomato mixture. Mix well. Serve the dish warm at room temperature.
- Rice noodles: 250 g
- Chopped basil leaves: 0.3 glass
