Dinner in 20 minutes, Boom! Blistered Tomato Basil Pasta. I love this incredibly easy and flavorful pasta dish. It’s my go-to I don’t feel like cooking but want a home cooked meal dinner. Sometimes I get fancy and eat it with a chicken. But mostly, I just eat it as is. With summer around the corner and fresh vine rippen tomatoes available this is a perfect dish summer pasta dish.
The beauty of this dish is the simple flavors. The pasta has a heavy pepper flavor and little heat from the crushed peppers. The whole wheat pasta adds a nutty flavor that compliments the sweet tomatoes and basil. It is so simple but so very satisfying
Tomatoes are the main ingredient of this dish so when choosing them at the market try to find the most plump red tomatoes you can find. The sweeter and bigger the better.
Oh and I need to add, there is no need to use another bowl to mix your pasta. I put the cooked pasta back in the into the pot that I cooked the noodles in. Less dishes!
20 Minute Blistered Tomato Basil Pasta
Ingredients
- 1 pound of whole wheat thin pasta
- 1 pound of cherry tomatoes washed and dried
- 1 cup of basil leaves torn
- 1/3 cup olive oil
- 2 teaspoons salt
- 2 teaspoons crushed plack pepper
- 1 teaspoon crushed red pepper
- 1/4 cup parmesan cheese grated
Instructions
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In a large pot, cook pasta until al dente. Drain and reserve.
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In a large skillet on HIGH heat add 1/4 of the oil.
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Cook tomatoes in small batches. Add a 1/4 of the tomatoes to the oil, shake pan several times to roll tomatoes around pan. Cook until skin is blistered.
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Add oil and tomatoes to pasta. Repeat heating oil and cooking tomatoes until all tomatoes and oil are added to pasta then toss until pasta is coated. Add salt, pepper, crushed pepper, parmesan cheese and toss.
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Add basil to pasta and toss.
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