Tomato Balsamic Pasta

Tomato Balsamic Pasta is prepared with chopped fresh tomatoes and garlic, lots of grated parmesan cheese, and perfectly cooked pasta. With an olive oil and balsamic base, this pasta is super easy, delightfully fresh, and tastes like summer in a bowl!

TOMATO BALSAMIC PASTA

This is one of those pasta dishes that started out as a need to use up a bunch of tomatoes before they spoiled. The result, however, is one of the most satisfyingly delicious pasta dishes. It’s partly because it was so easy, but partly because the dish is simple and fresh, but tastes like a million bucks. Tomato Balsamic Pasta will be in regular rotation in our home!

We always have fresh tomatoes on hand. McKenna and I love tomatoes, however, John.e doesn’t care for them that much. He will eat them cooked and sliced on a sandwich, but never on their own. I can make an entire meal out of sliced tomatoes, a sprinkling of salt and pepper, and a little bit of olive oil!

Two years ago, I found a big, elongated wooden bowl that had been crafted from a large tree trunk. It’s basically hollowed out, sanded, and oiled. I keep my tomatoes and garlic in it all year round. We have a bay window in our kitchen that looks out into the backyard. It’s a perfect place for fresh tomatoes to soak up the warm sun even in the coldest months.

Because the bowl is so big, I often buy more tomatoes than I need, because I like the way it looks. That is why I oftentimes find myself trying to use them in a hurry. Moving forward, I think I’ll just make Tomato Balsamic Pasta over and over again. Problem solved!

LET’S TALK ABOUT TOMATOES

Any tomato – all varieties – will work in this dish. My favourite type of eating tomato is the tomatoes on the vine. I think they taste sweeter than other local tomatoes. If I’m simmering a sauce all day, or if I’m canning with tomatoes, I always use roma tomatoes. They have thicker walls and less pulp/water content.

I would certainly consider using grape or cherry tomatoes. Just give them a good wash and cut them in half. Larger tomatoes such as beefsteak or hot house tomatoes are good too. Again, wash them well. Remove and discard the core. Then, just a rough chop will do the trick.

Since there are very few ingredients, try to use tomatoes that are super fresh and bright red. A bright red tomato is the best way to be sure it’s perfectly ripe. It should have a good weight to it and it should smell like a tomato.

PASTA SHAPES

Any pasta will do well in this recipe. But, for maximum flavour, you want to use pasta that will hold onto that delicious sauce. Pasta like spaghetti, linguine, pappardelle, etc., are all great pasta options. But, they have one thing in common. The surface of those kinds of pasta is flat. A flat pasta means that the sauce can run off more easily. You want to use pasta that the sauce will stick to.

Look closely at pasta like rigatoni, fusilli, or penne. They all have a ridged surface. Not only does the pasta sauce get into those ridges, but they also hang onto things like the bits of garlic, the grated parmesan, and just about anything else in your sauce.

In my dish, I’m using succhietti. It’s a long, curly tubular pasta. It’s my favourite pasta to use in a dish like this. Not only does it have a surface with ridges, but it also has a curly shape that traps those chunks of tomatoes.

As you can tell, we have a favourite brand of pasta. La Molisana is our go-to brand, but we oftentimes purchase other brands as well. Just FYI, this post is not sponsored by La Molisana. It’s just our favourite brand. You go right ahead and use your own favourite brand.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Pasta – Read my notes above about the best pasta shapes for holding onto the sauce.
• Garlic – Fresh garlic is a must for this dish!
• Tomatoes – Any tomatoes will do. You will need two heaping cups of chopped tomatoes.
• Olive oil – I can’t imagine pasta without olive oil!
• Balsamic – To be honest, I actually do not like balsamic in most recipes, but it works so well in this dish!
• Parmesan – Lots of parmesan! Please try to use a parmesan that comes in a wedge. Pop it in your food processor and pulse it until it has the consistency of wet sand. Avoid the parmesan in shaker cans if possible.
• Seasoning – Salt and pepper, of course! Lots of ground black pepper. As an option, you can add some dried red chili flakes for a bit of heat too.
• Garnish – I love fresh parsley in pasta dishes. You could use fresh basil too.

HOW TO MAKE TOMATO BALSAMIC PASTA:

Start by cooking the pasta according to the instructions on the package. Drain and set aside. Do not fully cook; the pasta should still be firm and have a bit of bite to it. The pasta will cook further later in the recipe.

In a large skillet, add the olive oil and garlic. Over medium heat, cook until the garlic is a light golden colour and is very fragrant. Do not overcook the garlic. It will become bitter.

Add the tomatoes, balsamic vinegar, dried red chili flakes (if using), salt, and ground black pepper. Stir to combine. Allow tomatoes to sit in the hot oil for 1 minute.

Turn off the heat and transfer the cooked and drained pasta to the skillet. Toss well in the hot oil and tomato mixture. Next, add half of the parmesan and toss to combine. Allow pasta to rest for 1-2 minutes before adding the remaining parmesan and tossing again. Plate and garnish with more parmesan, and chopped fresh parsley or basil.