Fresh Tomato Basil Pasta

What is your favorite type of pasta dish? Do you love a creamy and more savory recipe or are you a fan of light and simple pasta dishes? Personally, I typically always go for the creamy and savory pasta dishes but lately I have been really in the mood for something simple and classic. This Fresh Tomato Basil Pasta is perfect now that summer is beginning to roll around and the weather is finally shifting.

Using fresh tomatoes is one of my favorite things to do when whipping up a delicious meal, and nothing pairs up perfectly with tomatoes other than fresh basil. There are so many recipes you can create with these two fabulous ingredients, but one of my favorites has to be fresh tomato and basil penne pasta. 

Why I chose grape tomatoes for this recipe

For this dish I chose to use grape tomatoes. These are perfect for this dish because those little tomatoes are bold in flavor that really stands out. Unlike regular tomatoes that are somewhat sweet and tangy, cherry tomatoes are slightly tart and a bit more sour. 

When getting ready to make this delicious Fresh Tomato and Basil Pasta recipe, make sure you wash your grape tomatoes first. Then, you want to go ahead and slice them in half lengthwise. 

Grape tomato vs cherry tomatoes

I know you might be thinking to yourself. What is the difference between grape  and cherry tomatoes? Although they are both small and delicious, it’s actually quite easy to tell them apart. Grape tomatoes are oval shaped (like grapes), while cherry tomatoes are round! They are both similar in flavor, but cherry tomatoes tend to be slightly more tender and softer than grape tomatoes. 

Here is what you will need to make my fresh tomato basil pasta recipe

• 10oz container for grape tomatoes
• 5 cloves of fresh garlic
• 10-15 sprigs of fresh thyme
• 1lb penne pasta
• ¼ cup e.v.o.o + additional 2 tbsp (for cooking)
• ¼ cup fresh basil
• ½ tsp dry oregano
• ½ tsp dry thyme
• ½ tsp salt
• Fresh ground pepper to taste

How to stew your tomatoes for the recipe

This recipe really could not be easier to make. Once you’ve washed and sliced your grape tomatoes in half, so ahead and heat a large nonstick dutch oven (or large skillet) on medium heat. 

Add in 2 tablespoons of olive oil and let that heat up for a few minutes. Then, add in your sliced garlic along with the fresh thyme. Let that warm in the oil for 2-3 minutes. 

Once the fresh thyme and garlic becomes nice and aromatic, lower the heat and add in the sliced grape tomatoes. Sprinkle in about ¼ teaspoon of salt and stew for about 10 minutes. 

Mix occasionally and very gently to ensure that tomatoes don’t fall apart. After the 10 minutes are up, remove dutch oven from heat. 

Incorporating the cooked pasta along with the rest of the ingredients

Once your pasta is done cooking, be sure to drain but do not rinse your pasta. Before adding your cooked penne pasta to your stewed tomatoes, be sure to remove the thyme sprigs and discard them. 

Then, go ahead and add in your cooked pasta. Add in your fresh chopped basil, dry oregano, dry thyme, salt and pepper. Finally you will pour in ¼ cup of Extra Virgin Olive Oil and gently mix everything together. 

Enjoying your fresh tomato basil pasta hot or cold?

This dish is truly delicious both hot and cold. When I make this recipe I love enjoying it hot, but leftovers are just as good cold as they are when it’s warm! That is what I love so much about this dish, it’s extremely versatile. You can absolutely enjoy it as both a hot plate or a cold pasta salad too!