A simple dish that contains all the flavor of fresh tomatoes and basil
There pasta with fresh tomatoes it is a quick solution, but very appreciated when you have little time to devote to the stove and still want something good. The choice of tomatoes is fundamental for the dish to succeed, which must be juicy and tasty, with a firm and compact consistency.
Pasta with fresh tomatoes: which variety is most suitable
There are many tomatoes on the market, but for this dish the most suitable are i datterini, classic elongated shape, thicker skin and very sweet taste. Another perfect type of tomato for this recipe is the Cherry, small and round, with a thinner skin than the date and a more sapid pulp, thanks to the characteristics of the land near the sea on which it is grown. The cherry usually contains more water than the date, so it takes a few more minutes in the pan for the pulp to concentrate and the water to evaporate.
How to blanch tomatoes
Pasta with fresh tomatoes requires that they be used with the peel, but if this bothers you, then you can blanch them in a pot with plenty of water for five or six minutes and then drain them. Once drained with a small knife, easily remove the skin from each cherry tomato and then cook them as described above. The result will be a sauce more creamy and homogeneous.
Short pasta or long pasta: the result is assured
There is no specific pasta format for this recipe. The choice depends only on your taste. Spaghetti, linguine, macaroni, penne or mezze penne all formats are suitable for this simple but tasty dressing. For the dish to succeed, the only trick you need is to drain the pasta a minute before the end of cooking and then risotto it in the pan with the tomatoes. This move will allow your sauce to bind perfectly with the pasta, due to the starch it will release in the tomatoes.
And now the recipe for pasta with fresh tomatoes
500 g pasta, 500 g cherry tomatoes, extra virgin olive oil, 1 clove of garlic, fresh basil, salt.
In a pan fry the garlic in a little extra virgin olive oil. Once the garlic is golden brown, add the tomatoes washed and cut in half. Leave to cook on a high flame for 6-7 minutes, then turn off and season with salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of cooking, pour it into the pan with the cherry tomatoes and cook it for a minute. Mix well, then turn off and add the fresh basil leaves. Serve immediately.