Too funny – I made a very similar dish last night (and many other nights during tomato season), sans recipe/measurements of course. So simple, easy to put together, fresh, and tasty!
HA! I totally don’t do dinner. Ever. All my friends always complain that all I post are recipes for snacks or desserts. This bowl of pasta though is something I can get down with–it’s simple, easy and can be thrown together in a few minutes.
I’ve been doing a variation of this for thirty years. I add some feta to the cut up tomatoes. Sometimes I add some sauteed shrimp to the final product.
You really can’t go wrong with fresh basil, tomatoes and garlic. So simple and yet so good. And I laughed out loud at your line about no one making elderflower fritters after work — wish I did!! :)
Hooray for tomato season! I’ve been enjoying Smitten Kitchen Deb’s naked tomato sauce. It’s amazing how much butter adds to a simple pasta dish. I’m eager to try this one now! I especially like the special attention given to keeping a clean counter — how thoughtful of you :-)
Tim, I’ve been making a version of this for years that adds boccocini (or other fresh mozzarella cut to bite size) at the last minute, with the warm pasta just softening it. I’ll admit that my version doesn’t have the silky butter, which I suspect is the coup of your version. Next time, I try both!
We went from cold summer weather to suddenly very hot, which is good news for the 14 tomato plants in our garden which until this week sat green and hard. All of the sudden, red globes of all sizes and varieties are everywhere! Wish I could share with you from Oregon!
that sounds awesome! i do something very similar, but my sauce is totally raw and sans butter. i mince and then mash the raw garlic cloves into a paste and let that sit with tomatoes, salt, olive oil, basil, lemon zest and a little lemon juice for a good half hour. lately i have been using quinoa pasta and actually like the texture better than regular pasta! perfect for a hot summer day at the peak of tomato season! juts had a thought: black garlic would look and taste amazing in this dish!
simple dinners like this are often the best. i made a similar sauce the other night. following mark bittman’s instructions, i just throw chopped and mixed tomatoes, basil, sea salt, 2 whole cloves or garlic and lots of olive oil in a bowl. i let it sit for about 30 minutes, made pasta, removed the garlic cloves from the sauce and then assembled. it was perfect.
i know what you mean when you say that it seems as if you don’t eat dinner. i find dessert recipes and recipes that involve a lot of elbow grease always the most interesting to write about. one can only write so much about bread, cheese, sliced meats, and eggs.
I’m quite similar in my cooking/baking habits and I actually quite appreciate you expressing it here in a succinct way.
Creating epic meals each and every weeknight does not happen in my kitchen! I love food and appreciate quality but I eat more than my fair share of cereal, sandwiches and salads, saving myself for a sunday afternoon of baking.
This is EXACTLY my kind of weeknight meal. A simple, lovely pasta dish that doesn’t take much effort but tastes like it did. Flavour pow! right here.
After learning about basil-infused olive oil to spruce up pasta, I’m loving this idea of tomato water. Somehow, using flavored water just seems easier than flavoring oil, doesn’t it?
Even if it isn’t true. But your pictures – I’m only recently started eating tomatoes, but your pictures are making me drool.
Just finished this for dinner tonight. Simply put, it was absolutely A-MAZ-ING. Totally wonderful. I love how completely simple the recipe is and how robust the fresh flavors are. The garlic and basil shine and the butter adds just the right touch of richness. I used basil and big, juicy tomatoes fresh from my garden. Perfect. I have just now deemed this my “Best Summer Pasta… Ever” recipe. Thank you for sharing!!!
Im sure someone’s already said this, but I’d throw in some kalamata olives and maybe some torn fresh mozzarella…of course, I love the addition of butter. Butter makes it all better!
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Michelle says:
September 7th, 2011 at 12:16 pm
what a great way to capture the last dazzle of summer bounty.
Kristen @ Batterlicker.com says:
September 7th, 2011 at 12:35 pm
Too funny – I made a very similar dish last night (and many other nights during tomato season), sans recipe/measurements of course. So simple, easy to put together, fresh, and tasty!
Kathryn says:
September 7th, 2011 at 12:47 pm
I love how simple this is but I bet it captures the tastes of summer perfectly.
tj says:
September 7th, 2011 at 1:02 pm
…Oh my. *swoons* This is so, simply, perfect! Thank you!
…And your photos? Actually made me want to grab a fork and start swirling! ;o)
…Blessings :o)
Adrianna from A Cozy Kitchen says:
September 7th, 2011 at 1:41 pm
HA! I totally don’t do dinner. Ever. All my friends always complain that all I post are recipes for snacks or desserts. This bowl of pasta though is something I can get down with–it’s simple, easy and can be thrown together in a few minutes.
Louise says:
September 7th, 2011 at 4:25 pm
I’ve been doing a variation of this for thirty years. I add some feta to the cut up tomatoes. Sometimes I add some sauteed shrimp to the final product.
Kathryn | Dramatic Pancake says:
September 7th, 2011 at 4:53 pm
You really can’t go wrong with fresh basil, tomatoes and garlic. So simple and yet so good. And I laughed out loud at your line about no one making elderflower fritters after work — wish I did!! :)
Kasey says:
September 7th, 2011 at 5:55 pm
Pshhh I totally make elderflower fritters after work.
Kristin says:
September 7th, 2011 at 6:54 pm
I make a similar pasta but I add a few glugs of white wine vinegar with the olive oil. It’s one of my favourites, and super easy!
L says:
September 7th, 2011 at 7:53 pm
Hooray for tomato season! I’ve been enjoying Smitten Kitchen Deb’s naked tomato sauce. It’s amazing how much butter adds to a simple pasta dish. I’m eager to try this one now! I especially like the special attention given to keeping a clean counter — how thoughtful of you :-)
Pam @ Sticks Forks Fingers says:
September 7th, 2011 at 9:58 pm
Tim, I’ve been making a version of this for years that adds boccocini (or other fresh mozzarella cut to bite size) at the last minute, with the warm pasta just softening it. I’ll admit that my version doesn’t have the silky butter, which I suspect is the coup of your version. Next time, I try both!
We went from cold summer weather to suddenly very hot, which is good news for the 14 tomato plants in our garden which until this week sat green and hard. All of the sudden, red globes of all sizes and varieties are everywhere! Wish I could share with you from Oregon!
Sivan Harlap says:
September 8th, 2011 at 7:01 am
that sounds awesome! i do something very similar, but my sauce is totally raw and sans butter. i mince and then mash the raw garlic cloves into a paste and let that sit with tomatoes, salt, olive oil, basil, lemon zest and a little lemon juice for a good half hour. lately i have been using quinoa pasta and actually like the texture better than regular pasta! perfect for a hot summer day at the peak of tomato season! juts had a thought: black garlic would look and taste amazing in this dish!
Sivan Harlap says:
September 8th, 2011 at 7:02 am
ps, you make the prettiest food. xx
Sasha says:
September 8th, 2011 at 9:48 am
simple dinners like this are often the best. i made a similar sauce the other night. following mark bittman’s instructions, i just throw chopped and mixed tomatoes, basil, sea salt, 2 whole cloves or garlic and lots of olive oil in a bowl. i let it sit for about 30 minutes, made pasta, removed the garlic cloves from the sauce and then assembled. it was perfect.
i know what you mean when you say that it seems as if you don’t eat dinner. i find dessert recipes and recipes that involve a lot of elbow grease always the most interesting to write about. one can only write so much about bread, cheese, sliced meats, and eggs.
Barb Bamber says:
September 8th, 2011 at 11:48 am
This is exactly what I love to prepare as well… fresh ingredients that are simply presented and have their flavors foremost in the dish. Awesome!
kickpleat says:
September 8th, 2011 at 8:02 pm
I make something similar without the butter. Damn, I’m trying it with the butter. Tonight. Thanks for the idea!
Scott at Real Epicurean says:
September 9th, 2011 at 2:20 am
Delicious. A new recipe for pasta is always appreciated.
Angharad says:
September 9th, 2011 at 3:35 pm
I’m quite similar in my cooking/baking habits and I actually quite appreciate you expressing it here in a succinct way.
Creating epic meals each and every weeknight does not happen in my kitchen! I love food and appreciate quality but I eat more than my fair share of cereal, sandwiches and salads, saving myself for a sunday afternoon of baking.
This is EXACTLY my kind of weeknight meal. A simple, lovely pasta dish that doesn’t take much effort but tastes like it did. Flavour pow! right here.
Cinna B. says:
September 11th, 2011 at 1:47 pm
After learning about basil-infused olive oil to spruce up pasta, I’m loving this idea of tomato water. Somehow, using flavored water just seems easier than flavoring oil, doesn’t it?
Even if it isn’t true. But your pictures – I’m only recently started eating tomatoes, but your pictures are making me drool.
Jennifer says:
September 11th, 2011 at 6:06 pm
This is a fabulous looking meal. Pasta perfection.
SundayintheKitchen says:
September 12th, 2011 at 1:53 pm
Hey — I love the tomato water technique! I used it to make a pasta this weekend with peas, Pecorino and bacon — perfect for late summer.
Brooke (The Flour Sack) says:
September 12th, 2011 at 7:28 pm
Just finished this for dinner tonight. Simply put, it was absolutely A-MAZ-ING. Totally wonderful. I love how completely simple the recipe is and how robust the fresh flavors are. The garlic and basil shine and the butter adds just the right touch of richness. I used basil and big, juicy tomatoes fresh from my garden. Perfect. I have just now deemed this my “Best Summer Pasta… Ever” recipe. Thank you for sharing!!!
Tim says:
September 12th, 2011 at 8:48 pm
yay, Brooke! I’m so glad you liked it, too.
Jennifer | Whisk It Good says:
September 14th, 2011 at 4:35 pm
Im sure someone’s already said this, but I’d throw in some kalamata olives and maybe some torn fresh mozzarella…of course, I love the addition of butter. Butter makes it all better!
SG says:
September 15th, 2011 at 2:18 pm
I will think of this all day and make it for dinner tonight. Sounds so good.
This American Bite says:
September 16th, 2011 at 11:37 am
This is how we were meant to eat. This is just how it’s meant to be! Thank you for sharing!
Lisa says:
September 18th, 2011 at 10:16 am
This is what Italians call “Spaghetti alla Checa”–tho’ that’s totally raw sauce–this is a step above–I will try it tonight.
Lisa says:
September 18th, 2011 at 10:20 am
Wow, I misspelled that–it’s alla checca. Buon appetito!
Claudia says:
September 18th, 2011 at 5:56 pm
Made this tonight and oh my! Simple perfection!
Heather Taylor says:
September 20th, 2011 at 5:05 pm
Oh my. This looks like the perfect simple fresh dinner. Thank you for inspiring!
onionchoco says:
September 21st, 2011 at 3:19 am
Simple, fresh, colorful… perfect!
Maybe you don’t eat dinners, but you do know how to make them :)
Greetings from Poland.
Sandra Sim says:
August 24th, 2012 at 12:22 am
So light and fresh! I am going to cook this on my meatless Mondays.
sushmita says:
September 18th, 2012 at 6:25 am
Wow,its so easy to prepare,i am goin to try it for sure. :-)