You know what we all need right now? Easy, deliciousness for dinner because life is a little much right now. Enter this fresh tomato pasta made with those delicious little cherry tomatoes!!
Just after we moved to Sacramento last year, my husband and I went to the Davis Outdoor Village Feast. Course after course of local farm-to-fork-focused cooking. I will remember many of the dishes, but you know what I will remember most? The platter of heirloom tomatoes drenched in scrumptious olive oil.
I will remember the dish for two reasons. First, it was delicious. Second, the guy next to me passed on the dish because he was “sick of tomatoes” by that point in the summer. I suppose if you’re growing them, you might get tired of them, but I couldn’t imagine it last summer and I still can’t this summer!
Fresh Tomato Pasta
We so often think of thick tomato sauce with pasta, but this recipe is somehow altogether different.
Instead of a thick sauce that coats all the pasta, this recipe lets the pasta be part of the flavor profile with bursts of tomato on every forkful. And because the tomatoes aren’t cooked down and pureed, the taste is so much lighter. It’s perfect when it’s a million degrees outside (give or take a few degrees).
Cherry Tomato Pasta
I remember trying to make a similar dish to this years ago. I made the mistake of leaving the tomatoes whole. While I did cook them a bit to soften them, they still weren’t the right consistency and they were too big to enjoy easily.
Slicing the tomatoes in half (you could even do quarters if you wanted) was just right, however!
Good Olive Oil
And as for the olive oil or “good olive oil” as the recipe calls for. If you’ve never done any sort of olive oil tasting, definitely try to. Good extra virgin olive oil can be expensive, but I think it’s so worth it, especially in dishes like this fresh tomato pasta.
My favorite California olive oils are Lucini, California Olive Ranch, and Combram Estates. I was recently sent award winning olive oils from Seka Hills. I couldn’t say yes fast enough, but when I opened the Picual olive oil, I knew it was going to be good.
The scent is strong, but bright and full of deliciousness. We’ve been enjoying it just drizzled on tomatoes from the garden with some salt and pepper. In this cherry tomato pasta, however, it’s the perfect finishing addition! So, so good!
FRESH TOMATO PASTA w. RICOTTA
Let the deliciousness of summer heirloom tomatoes shine in this fresh tomato pasta dish. Finished with ricotta cheese, this might become you favorite recipe for all it's flavor and how little work it is to pull together!
- 8 ounces dry fettuccine noodles
- 2 tablespoons good olive oil
- 16 ounce container heirloom cherry tomatoes halved
- 6 large basil leaves sliced
- ½ teaspoon fine sea salt or to taste
- ¼ teaspoon ground black pepper or to taste
- ¼ cup whole milk ricotta cheese
- Basil leaves and shaved Parmesan for garnish
Cook the pasta according to the package directions. Drain the water from the pasta. Immediately add the olive oil, tomatoes, and sliced basil to the hot pasta in the pan. Sprinkle in the salt and black pepper. Toss well.
Transfer to a serving platter. Top with small dollops of the ricotta cheese. Garnish with small basil leaves and Parmesan before serving.