Summer Pasta – Tomato & Basil Pasta

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Here is my “Farewell to Summer” Pasta – I love this Summer Pasta dish.  Seriously, if I were to tell you that you could dress hot spaghetti with a cold tomato sauce and it would be delicious, you would probably think I was nuts.  But this is AMAZING.

The original recipe was given to me by a vegetarian friend of mine (thanks Becki!).  Well, lots of years and modifications later, I have THIS…My Summer Pasta.  I like to serve with sauteed shrimp.  That totally ruins it from being a vegetarian dish, but I love it with shrimp.

The basic ingredients are:

  • 2 pounds of tomatoes (Roma are my favorite)
  • 1/4 cup of Balsamic Vinegar
  • 1 oz of Olive Oil
  • 1 Tablespoon of chopped Fresh Garlic or 1 and a half teaspoons of Granulated Garlic
  • 1 bunch of green onions (Sliced and Separated, whites for sauce, greens for garnish)
  • Salt and Pepper to taste
  • (I also like a pinch of cumin)

To prepare the sauce, you will need to peel the tomatoes.  It is a pretty easy process.  Just cut an X shape at the core of the tomato.  Put the tomatoes into a pot of simmering water, leave for about 1 minute or less, just when the skin peels back for itself.

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Once you pull the tomatoes from the water, you can just rub the skins off, and dice the tomatoes into a fine dice.  (Remove the seeds, or your sauce will be WAY too watery).   To the diced tomatoes, add all ingredients except for the green part of the green onions to a glass bowl and stir.  Cover with plastic wrap and place in the fridge for at least 2 hours.  (It can sit for longer…think of making it in the morning before work, or before a long day out.)

Then serve this directly from the fridge on hot pasta.  I like the Barilla Plus pasta.  Because it tastes better than plain white pasta, and much better for you.

Some serving suggestions are to sautee some shrimp and add on top.  You can also use Grilled Chicken.  Very figure friendly.

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