Best Summer Tomato Pasta Recipes

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Steps:

• Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
• Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
• Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
• Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
• Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

SUMMER CORN AND TOMATO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
• Meanwhile, in large skillet, heat the olive oil over medium heat.
• Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
• Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
• Season to taste with salt.
• Add the vegetables, butter and basil to the pasta and toss.

BRIE AND TOMATO SUMMER PASTA

Steps:

• Combine all ingredients except for pasta in a large serving bowl. Set the mixture aside for 2-3 hours to allow flavors to meld (this step may be ommitted if in a hurry). Bring a large pot of water to a rolling boil and season very generously with salt (the pasta water should taste like sea water). Add pasta and cook to al dente, reserving a bit of the cooking water. Mix pasta with sauce and add cooking water as needed to achieve a slightly creamy, sauce consistency.Sprinkle with parmesan cheese, if desired.

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE

Steps:

• Warm a medium skillet over medium heat. Toss in the pine nuts and toast, stirring often, until fragrant and golden, about 5 minutes.
• Transfer nuts to a mini food processor and add 3 tablespoons oil, the lemon juice, and 1/2 teaspoon salt. Blend until smooth, scrape the sides and blend again.
• In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss thoroughly. Set aside to marinate while pasta cooks.
• Cook pasta according to package directions. Drain well and return to the pot. Add the pine nut sauce and toss to evenly coat the pasta.
• Add the pasta to the bowl of tomatoes and gently toss to combine. Taste and season with more salt and pepper if needed.

RAW SUMMER TOMATO SAUCE FOR PASTA

Steps:

• Rinse the tomatoes, drain, and wipe dry. Cut out the core and any other hard parts. Working over a big mixing bowl to catch all the juices, cut the tomatoes-cherry tomatoes in half; regular tomatoes into 1-inch chunks-and drop them in the bowl.
• Smash the garlic cloves with a chef's knife and chop into a fine paste. This is easier if you add some of the salt as you chop; mash the garlic bits and salt with the flat side of the knife too. Scatter the garlic paste and the rest of the salt (1/2 teaspoon in all) over the tomatoes and stir gently.
• Pile up the basil leaves and slice into thin strips (called a chiffonade). Strew these over the tomatoes, then the peperoncino flakes. Pour in the oil, stir, and fold, to coat the tomatoes and distribute the seasonings.
• Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as is, or toss in 1 cup freshly grated Parmigiano-Reggiano. For additional complexity, you could add 1 cup or more cubed fresh mozzarella.

SUMMER CORN & TOMATO PASTA

Steps:

• 1) Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain. 2) Meanwhile, in a large skillet, heat the olive oil over medium heat. 3) Add the garlic and tomatoes and cook, stirring occasonally, until the tomatoes are softened, about 5 min. 4) Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 min. 5) Season to taste with salt. 6) Add the vegetables, butter and basil to the pasta and toss.

TOMATO AND SUMMER SQUASH SAUCE ON PASTA

Steps:

• 1. Heat a large skillet until hot. Add olive oil.
• 2. Then add diced onions and peppers. Sautee 2-3 minutes.
• 3. Next, add garlic, diced squash, Italian seasonings, oregano, bay leaf, celery seed, crushed red pepper, salt, and pepper. Sautee 5-7 minutes until squash is tender.
• 4. Add mushrooms; stir for a minute.
• 5. Then add in tomatoes and juice.
• 6. Bring to a boil, taste to see if you need more salt or pepper, then cover and reduce heat. Simmer 20 minutes.
• 7. Add in a little of the pasta water and parsley. Bring to boil, stirring uncovered for 2-3 minutes.
• 8. Toss with a hearty pasta like shells, penne, or ziti.
• 9. Top with fresh grated Parmesan, if desired.

PARSLEY-TOMATO SUMMER PASTA WITH BACON

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, toss tomatoes, onions and parsley in large serving bowl.
• Drain spaghetti. Add to vegetables with dressing and garlic salt; toss to coat. Top with cheese and bacon just before serving.

SUMMER TOMATO PASTA

Steps:

• Cut the tomatoes into ½-inch pieces or so, and place, with all their juices, in a large bowl. (Big enough to fit everything in the recipe, plus with lots of room to stir.) Season them generously with salt and pepper, and a millionaire's splash or two of the nicest olive oil you have. Stir together, and give it a taste. If everything is sweet and lovely but could use just a little more brightness, splash in a little vinegar, too. Bring a gallon of water to a boil, and add enough salt so that it tastes almost like the sea. Add the pasta and stir. While the pasta is cooking, lay the greens on top of the tomatoes, and then the onion or shallot slices. Try to arrange them so that they're in one even layer, so that when you pile the pasta on, the heat will take the raw edge off the onion, and gently wilt the greens underneath. When the pasta is cooked to a perfect al dente, drain it and dump it in the bowl. Now wait! Don't touch it for two minutes. While you're waiting, you can grate on the cheese, or, shave it on in long, thin ribbons. After two minutes, get in there and give it all a serious stir; the starch from the pasta actually helps to emulsify the oil into the tomato juices, creating a sauce. Taste it, adjust seasoning with salt, pepper, olive oil, or vinegar, and serve right away.