Name: No-Cook Tomato Basil Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 pounds ripe heirloom tomatoes (4 to 5 medium tomatoes), halved at the equator -; 1 clove garlic, grated -; 3/4 cup finely grated Parmesan (3 ounces), plus more for garnish -; 4 tablespoons unsalted butter, cut into small pieces -; 3 tablespoons extra virgin olive oil, plus more for drizzling -; 1 lemon, zested and juiced -; 1 teaspoon balsamic vinegar -; 1 teaspoon honey -; 1/2 teaspoon crushed red pepper flakes -; 1 teaspoon kosher salt, plus more to taste -; 1/2 teaspoon freshly ground black pepper, plus more to taste -; 1 pound long pasta, like spaghetti, linguini, or fettuccine -; 1 1/2 cups fresh basil leaves, torn -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - No-Cook Tomato Basil Pasta

1. 2 pounds ripe heirloom tomatoes (4 to 5 medium tomatoes), halved at the equator -

2. 1 clove garlic, grated -

3. 3/4 cup finely grated Parmesan (3 ounces), plus more for garnish -

4. 4 tablespoons unsalted butter, cut into small pieces -

5. 3 tablespoons extra virgin olive oil, plus more for drizzling -

6. 1 lemon, zested and juiced -

7. 1 teaspoon balsamic vinegar -

8. 1 teaspoon honey -

9. 1/2 teaspoon crushed red pepper flakes -

10. 1 teaspoon kosher salt, plus more to taste -

11. 1/2 teaspoon freshly ground black pepper, plus more to taste -

12. 1 pound long pasta, like spaghetti, linguini, or fettuccine -

13. 1 1/2 cups fresh basil leaves, torn -

How to cook deliciously - No-Cook Tomato Basil Pasta

1. Stage

Prepare the tomatoes: Gently squeeze each tomato half to release any watery guts and seeds into a bowl and discard. Chop the tomato flesh into 1-inch pieces and add them into a large bowl. Mash with the back of a wooden spoon or potato masher, or use your hands to break down the tomatoes. Everything should be smaller than a nickel.

2. Stage

Add the remaining ingredients: Add the garlic, Parmesan, butter, olive oil, lemon juice and zest, balsamic vinegar, honey, red pepper flakes, salt, and black pepper. Toss to combine. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes.

3. Stage

Meanwhile, cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Use tongs or a spider to transfer the cooked pasta directly into the bowl with tomatoes and toss. It’s okay if some of the pasta water is added—this will help melt the butter and cheese. Taste the pasta and season with more salt and black pepper, if needed. Gently mix in the basil.

4. Stage

Serve: Transfer the pasta into bowls, spooning any residual sauce over it. Garnish with more Parmesan and drizzle with extra virgin olive oil. Serve immediately. The tomato sauce can be made up to 8 hours ahead. Keep it covered in the refrigerator until 1 hour before you plan to serve it. Did you love the recipe? Leave us stars below!