How To make Pasta with Fresh Tomato& Fresh Herbs

15 Minute Garlic Cherry Tomato Pasta

Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!

15-20 MINUTE MAX WEEKDAY RECIPES:


SUPPORT ON PATREON:


GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:

OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:

PRINT RECIPE:


INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water

Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!

INSTAGRAM:


Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

Tomato & basil pasta (easy & vegan)

Easy Tomato Garlic Basil Pasta - just five ingredients!

This tomato basil pasta will surprise you because the amount of flavour you can pack into this in 15 minutes is absolutely amazing! This recipe has a handful of ingredients so it's really simple and perfect when you want deliciousness in a hurry.

FULL RECIPE:

???? from SoundStripe -

Follow me on Instagram:
Like my Facebook page:
Follow me on Twitter:
Follow me on Pinterest:

Timestamps:
0:00 - Introduction
0:12 - Cooking the pasta
0:32 - Making the sauce
1:07 - Add the pasta into the sauce
1:15 - Add herbs and cheese

Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta

Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta

???? Let me know if you enjoyed my easy vegan pasta recipe.

▶️ RECIPE INGREDIENTS: (3 servings approx.)

???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)

???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)

350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)

Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste

▶️ METHOD:

Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).

✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.

To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.

Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.

✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste

Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).

✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.

Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.

Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.

▶️ IMPORTANT NOTES:

???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)

???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later

???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta

???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat

???? Fry the onions until soft and translucent. Do not have to brown the onions

???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness

???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly

???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it

???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste

*****

Welcome to Food Impromptu! Food Artist, Plant-Based / Vegan Recipes Creator ????

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe to stay up to date on the latest vegan recipes!

*****

✅ Follow Food Impromptu:

Instagram ▶️
Pinterest ▶️

Subscribe to Food Impromptu here ⤵️


*****

#pasta #pastarecipe #tomatopasta #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #healthypasta #zucchinirecipe

Michael Symon's Secret to Great Spaghetti Sauce With Fresh Herbs

YumSugarTV:
Facebook:
Twitter:

We can't wait for ABC's new daytime food talk show, The Chew! Although it doesn't premiere until the end of September, we've got an exclusive preview of what we can expect on the show. It's going to be packed with interesting discussions and helpful cooking tips, like the one Iron Chef Michael Symon (he's one of the program's five hosts!) shares with us here. Watch the video now and learn his secret to perfect tomato sauce.

Cherry Tomato & Garlic Pasta | The Most FLAVORFUL 20 Minute Recipe

EPISODE 733 - How to Make a Cherry Tomato & Garlic Pasta | Espaguetis con Tomates Cherry y Ajo

FULL RECIPE HERE:


OLIVE OIL I USED:


YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:


SUPPORT ME ON PATREON:


GET YOUR SPAIN ON A FORK T-SHIRT HERE:


GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:


-----------------------------------------------------------------
***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------

Equipment and Ingredients I use - Amazon Affiliate Links:

SPANISH FISH BROTH:


MY NONSTICK FRY PAN:


MICROPHONE I USE:


CAMERA I USE:


SWEET SMOKED SPANISH PAPRIKA:


MY CARBON STEEL PAELLA PAN:


MY ENAMELED PAELLA PAN:


SPANISH ROUND RICE I USE:


WOOD CUTTING BOARD:


MY FOOD PROCESSOR:


MORTAR & PESTLE:


Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)