Summer pasta with basil and cherry tomatoes
6 servings
30 minutes
Summer pasta with basil and cherry tomatoes is a true embodiment of Mediterranean cuisine, where fresh ingredients play the main role. This dish was born in sunny Italy, where simplicity always combines with impeccable taste. Bright cherry tomatoes marinated in fragrant oil with garlic and basil create a rich, slightly sweet flavor complemented by delicate parmesan cheese. Capellini, a thin pasta, perfectly absorbs all the nuances of flavor, creating a harmony of freshness and richness. It’s the perfect option for a hot summer evening when you crave something light yet rich in summer aromas. Serving the pasta with whole basil leaves makes it not only delicious but also aesthetically pleasing, highlighting its simplicity and elegance. This dish is a true delight for lovers of Italian gastronomy.
1
Chop the garlic finely or crush it in a garlic press. Cut the large basil leaves (18-20 pieces) into strips, and leave the small ones for decoration.
- Garlic: 5 clove
- Green basil: 5 sprig
2
Cut the tomatoes in half and toss them into a large bowl. You need to buy cherry tomatoes of different colors for a nicer look.
- Cherry tomatoes: 800 g
3
Add oil, salt, pepper, garlic, and basil to the tomatoes. Mix well.
- Olive oil: 5 tablespoon
- Salt: 1 teaspoon
- Ground allspice: 0.5 teaspoon
- Ground red pepper: 0.3 teaspoon
- Garlic: 5 clove
- Green basil: 5 sprig
4
Cover the bowl with plastic wrap and let it sit at room temperature until evening. Minimum fermentation time is 5 hours. Maximum is one day.
5
Grate parmesan in the evening. Boil the pasta. Capellini cooks quickly. Add the pasta and cheese to the tomato mixture and mix well.
- Grated Parmesan cheese: 100 g
- Capellini: 500 g
6
