This One Pot Summer Tomato Pasta is the perfect way to use up all your summer tomatoes. Even the pasta cooks directly in the sauce!
Saying I have a slight obsession with pasta would be a severe understatement. It’s all I eat. It’s all-consuming. It’s something I could never live without and the bane of my existence at the same time. I’m sure I’d be about five pounds lighter –give or take –if I just laid off it a little bit, but alas, it can’t be done. If you don’t believe, just take a look at the archives of this site, but some of my favorites to date would be this Beer and Balsamic Cavatappi, this Easy Lobster Scampi with Linguine and this Five Ingredient Cherry Tomato and Ricotta Pasta.
Growing up, I’d had pasta at home countless times, but I think my real love of pasta started when I was just a wee little tyke and inhaled my first bowl of fettuccine alfredo at the Olive Garden – love at first bite of carbs, cream, butter and cheese. A few short years later, I discovered that not all pasta comes from a box, dried and drowned in cream, when I had my first taste of freshly made pasta at Lidia’s in Kansas City. Both encounters were pivotal in developing my love of all the different variations of pasta in this world, but fresh pasta officially holds the ultimate place in my heart.
Around ten or so years old, I asked for my very first pasta machine, and since then, I’ve been cranking out fettuccine, spaghetti, ravioli, agnolotti and all sorts of other fun pasta shapes. I’ve pretty much got the whole thing down to a science, but it still takes a good hour to make the pasta, and that’s before you even do anything with it – not exactly weekday worthy.
When I’ in a pinch and I don’t want anything to do with dried pasta, I sometimes reach for those freshly made pastas in the refrigerator section of the grocery store. They lack that bite I love from freshly made pasta, but otherwise, the texture mimics homemade pretty accurately.
Those store-bought pastas are also perfect for ridiculously easy one-pot pasta meals – like today’s tomato pasta for example…
My grocery store has been brimming with locally grown farmer’s market tomatoes, and I just can’t help but to snatch up pounds and pounds at a time since I know they’re only here for a fleeting amount of time. I’m so used to making tomato sauces from canned San Marzano tomatoes that I often forget you can even make a tomato sauce with fresh tomatoes – cook fail.
Although now, I may have done a slight disservice to myself, because I’m not sure I can go back to the canned tomato sauce. The taste of freshly cooked tomatoes laced throughout silky noodles is literally summery heaven in one perfect bite.
Whole tomatoes are roughly chopped (skins, seeds, juices and all) and thrown into a giant pot with some olive oil, garlic, salt, sugar and basil. The mixture is brought to a boil and then reduced to a simmer for about 30-35 minutes until the tomatoes are concentrated and reduced. I then add in some water, bring it back to a simmer and add fresh angel hair pasta in. The lid goes on, the pasta gets cooked for a few minutes, the lid is taken off and the sauce is reduced.
A final sprinkle of basil and parmesan cheese finishes the whole thing off.
While the ingredients are rather humble, I promise the flavor is anything but – it’s simplicity at its finest.
- 1 tablespoon olive oil
- 3½ pounds ripe tomatoes (any kind will do), roughly chopped
- ½ cup basil leaves
- 4 garlic cloves, sliced very thin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1½ cups water
- 9 ounces fresh angel hair pasta (MUST BE FRESH!)
- ½ cup parmesan cheese
- In a large pot heat olive oil over a medium heat.
- Add tomatoes, basil, garlic, salt and sugar. Bring to a boil and reduce to a simmer. Cover and cook for 30-35 minutes or until the tomatoes have broken down and reduced.
- Add water, bring to a simmer. Add pasta. Cover and cook another 2-3 minutes until the pasta has soaked up the water. If it's still watery, cook with the lid off for another minute. Add in parmesan cheese. Season with salt and pepper.
- Serve with extra parmesan cheese.