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pasta with fresh summer tomatoes, basil + parmesan

meet my favorite go-to summer meal: pasta tossed with tomatoes + basil from our garden, olive oil, a little salt + pepper, + of course, some freshly grated parmesan cheese. my husband made this for me first last summer (yes, he can cook!) + i was hooked. the tomatoes are fresh + sweet, which is perfectly complemented by the rich, creamy parmesan + bright basil. summer in a bowl!

the ingredient amounts below are my preferences – i tend to like my pastas loaded up with veggies + cheese with a good salty bite. you may want to choose ingredient amounts largely based on your taste – perhaps you want fewer tomatoes, more pasta, less cheese, or some red pepper flakes for a little heat. don’t be afraid to go on your instincts + play around in the kitchen – your inner chef may just surprise you with his/her awesomeness. bon appetit!

pasta with fresh summer tomatoes, basil + parmesan

makes 2-3 servings, a fearless homemaker original!


2 pints grape tomatoes, halved
1/3 cup olive oil
about a dozen basil leaves, cut in chiffonade
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
8 ounces angel hair pasta
1 cup freshly grated parmesan cheese


combine the tomatoes, olive oil, basil, salt + pepper in a medium-sized bowl. let marinate for at least 30 minutes + up to a few hours.

cook the pasta according to the package directions, until al dente. reserve 1/4 cup of the cooking liquid, drain, + toss with the marinated tomato mixture. add enough cooking liquid to achieve the moisture decided, toss with the parmesan + serve immediately.