Super fresh and super fast! I decided to use organic tomatoes for this and I think it was worth it - the flavors were great!
Source: Real Simple
- 12 ounces pasta
- 1 1/2 pounds beefsteak tomatoes, quartered
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped (I would definitely use more than this - I used an entire small bulb)
- kosher salt and black pepper
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan (1 ounce)
- Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
- Meanwhile, in a food processor, puree the tomatoes, oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper. (Make sure to just coarsely chop the tomatoes, or your sauce will be too watery).
- Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil just before serving. (Drain slightly with a slotted spoon or lift and drain pasta with tongs if using spaghetti or linguine).