Quick and So Fresh Heirloom Tomato Pasta with Garlic
30 minute heirloom tomato pasta with minced garlic that tastes so fresh! This classic tomato spaghetti recipe is sure to become a favorite during garden season when you're picking ripe tomatoes!
Servings 6
Ingredients
- 2.5 pounds fresh heirloom or roma tomatoes
- 12 ounces spaghetti (3/4 of a box)
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Put tomatoes in a large pot and cover them with cold water. Bring to a boil and continue to cook until you see the tomato skins start to rip, this happens quickly once the water starts to boil. Use a slotted spoon to remove the tomatoes from the pot and run under cold water until you can easily touch them. Peel the skins off tomatoes (compost the skins) and then chop the tomatoes into small pieces.
- Cook spaghetti according to box directions. You want to make sure not to overcook, so the spaghetti is al dente. Tip: I cook the spaghetti in the same pot that I used for the tomatoes, since the water is already hot to speed things up. Drain pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Mix in the chopped tomatoes, Italian seasoning, sugar and salt and pepper. Reduce heat and continue to simmer, stirring often, for 10 minutes.
- Add spaghetti into the skillet, tossing to coat, and continue to cook for 5 so it’s all warmed up. Sprinkle Parmesan cheese on top and then stir again. Serve and enjoy!
