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Marinated Tomato Pasta with Fresh Cherry Tomatoes

A tasty pasta packed with tomatoes!
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Course dinner, lunch
Cuisine American

Ingredients
  

  • 8.8 oz capellini pasta
  • 32 oz cherry tomatoes or late summer tomatoes of choice quartered or chopped into small bite-sized pieces
  • 1 medium shallot very finely sliced
  • 2 cloves garlic finely chopped or grated
  • 1/2 cup packed fresh basil leaves and tender stems very finely sliced (roughly 1.25 oz)
  • 1 tsp crushed red pepper flakes as desired
  • 1 large lemon, juiced (2-3 tbsp juiced)
  • 3/4 cup extra virgin olive oil
  • 1/2 cup shaved parmesan
  • kosher salt and ground black pepper, to season to taste
  • crushed red pepper flakes, thinly sliced basil, chopped fresh parsley, grated parmesan, etc. for serving as desired

Instructions
 

  • Cooking Instructions 
    STEP 1
    Marinate the tomatoes: To a large bowl, add the cherry tomatoes, shallot, garlic, basil, crushed red pepper flakes, lemon juice, & olive oil. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Stir to combine well. Set aside to soak, marinate, & meld for at least 10-20 minutes. (Time permitting, a few hours yields maximum flavor, but if you’re prepping this at dinnertime, 10-ish minutes will do the trick just fine!)
    STEP 2
    Cook the pasta: At dinnertime, bring a large pot of water to a boil. Once boiling, generously salt the water. Add the capellini and cook to al dente according to package directions. Once al dente, drain the pasta & transfer directly to the bowl with the marinated tomatoes.
    STEP 3
    Toss the fresh tomato pasta: Add the shaved parmesan to the bowl with the marinated tomatoes & warm capellini. Toss to combine well. Taste & adjust seasoning as needed.
    STEP 4
    Serve immediately, topped with additional grated parmesan, chopped basil or parsley, &/or a sprinkling of crushed red pepper, as desired. Enjoy!

Notes

  • Vegetarian &/or vegan fresh tomato pasta: This marinated tomato pasta recipe is naturally meatless. For a vegetarian version, omit the parmesan or use your favorite rennet-free parmesan. To take it a step further & make it vegan, opt for your favorite dairy-free parmesan instead. 
  • Storage & Reheating: Leftover fresh tomato pasta will keep, stored in an airtight container in the refrigerator, for up to 3 days. Enjoy leftovers cold, at room temperature, or reheat in the microwave until warmed through as desired.
  • 10-15 Minute Meal Prep: Nearly all the active time involved with this marinated tomato pasta recipe comes from prepping the veggies. Take care of this in advance & store in individual airtight containers in the refrigerator for up to 5 days. It takes 10 minutes, tops, & with the prep work done, you can jump straight into cooking at dinnertime.
  • Quarter 2 pints cherry tomatoes or roughly chop summer tomatoes of choice. (approx. 10 minutes active prep)
  • Very thinly slice 1 medium shallot. (> 1 minute active prep)
  • Bonus: Take it a step further by prepping the marinated tomatoes according to Step 1 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 2 days. At dinnertime, let the tomatoes warm slightly or come to room temperature, then toss together the pasta. (15 minutes active prep)
Image Credit: Les R.
Keyword Pasta, tomatoes, Vegetables
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