Cooking Recipes vegetarian

Pasta with Heirloom Tomatoes

May 28, 2017

This is one of my favorite pasta dishes for the summer. The freshness of the tomatoes comes through with this dish, cooking the tomatoes only for a few minutes, keeps the flavor and integrity of the tomatoes. You can use whatever pasta shape you like best, although I find that angel hair works best.


Pasta with Heirloom Tomatoes

Pasta with Heirloom Tomatoes


  • 1lb. angel hair pasta
  • 2lbs. heirloom tomatoes, skins removed, seeded and diced
  • Sea salt
  • Fresh ground black pepper
  • ¼ cup plus 3 Tbsp. extra-virgin olive oil
  • ½ cup minced shallots
  • 8 cloves of garlic, thinly sliced
  • 1 ½ cups of a combination of chopped fresh basil, chives, chervil and tarragon


  1. In a large bowl add the diced tomatoes, salt and pepper, stir to combine, set aside and allow to sit while you make the pasta.
  2. Bring a large pot of salted water to a boil, cook pasta according to package direction. Drain and set aside
  3. In a large sauté pan, add ¼ cup of extra-virgin olive oil, the shallots and garlic, bring mixture to a simmer and cook until shallots and garlic are tender and fragrant. Stir in the tomatoes with their juice, cook for 5 minutes. Stir in the herbs, and pasta, cook for 2 minutes.
  4. To serve drizzle each serving with the remaining 3 Tbsp. of extra-virgin olive oil and garnish with Parmesan cheese.
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