Easy Summer Tomato Pasta

This one-pan tomato pasta is perfect for late summer—juicy grape tomatoes, garlic, and fresh basil come together with your favorite pasta and dairy-free Parmesan. Quick, flavorful, and plant-based, it’s ideal for weeknights or using up garden tomatoes.

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dinner, lunch

Yield: 4

Author: Miriam Hahn

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Easy Summer Tomato Pasta

This one-pan tomato pasta is perfect for late summer—juicy grape tomatoes, garlic, and fresh basil come together with your favorite pasta and dairy-free Parmesan. Quick, flavorful, and plant-based, it’s ideal for weeknights or using up garden tomatoes.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 8-10 ounces pasta
• 3 tablespoons olive oil
• 4 cups grape tomatoes
• 3 minced garlic cloves
• 1 teaspoon pink salt
• 1/4 teaspoon red pepper flakes
• 1/2 cup dairy-free Parmesan cheese
• 1/2 cup sliced basil

Instructions

1. Cook pasta and reserve 1/2 cup of the cooking water.
2. Add oil to a pan and bring heat to medium. Add the tomatoes and cook for 5 minutes, then add garlic, salt, and red pepper flakes. Cook for about 20 more minutes, crushing the tomatoes with a spatula
3. Add the cooked pasta to the pan with the parmesan cheese, basil, and a little bit of the cooking water. Stir and add more if needed. (If you're not eating it right away add more of the pasta water.)
4. Top with flaky salt and serve.

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