Best Ever Summer Tomato Pasta
The best summer tomato pasta, 4 kinds of fresh tomatoes blended silky smooth with Calabrian chili, anchovy, lemon, and Parmigiano Reggiano. No cream needed.
Servings: 6 servings
Calories: 349kcal
Equipment
Ingredients
- 1 lb spaghetti
- 2 Tablespoons extra-virgin olive oil
- 10-15 large basil leaves ½ cup loosely packed leaves
- 4 garlic cloves peeled and lightly crushed
- 2 teaspoons Calabrian chili paste
- 4 anchovy fillets
- 1 Tablespoon paste
- 2 vine-ripened tomatoes quartered
- 1 large heirloom tomato quartered
- 15 cherry tomatoes halved
- 1 teaspoon sea salt
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon finely grated lemon zest use organic
- ½ cup finely grated Parmigiano Reggiano
- Additional lemon zest for serving
Instructions
Cook the aromatics
- Heat the olive oil in a large skillet over medium heat. Add the basil stems, garlic cloves, Calabrian chili, and anchovy fillets.
- Cook for about 5 minutes, stirring occasionally, until the anchovies dissolve and the oil becomes fragrant.
Add the tomatoes
- Stir in the tomato paste and cook for 1 minute.
- Add the vine-ripened tomatoes, heirloom tomato, cherry tomatoes, and sea salt. Cover the skillet and simmer for about 20 minutes, or until all three types of tomatoes are very soft and beginning to break down.
Blend the sauce
- Remove the skillet from the heat. Discard the basil stems and garlic cloves.
- Carefully transfer the tomato mixture to a high-speed blender and blend until completely smooth. Return the tomato sauce to the skillet.
- Stir in the lemon juice and lemon zest. With the skillet off the heat, mix in the Parmigiano Reggiano until the sauce is creamy.
Cook the pasta
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until just under al dente.
- Using tongs, transfer the pasta directly from the cooking water into the skillet with the tomato sauce. Toss everything together over low heat until the pasta finishes cooking and the sauce coats every strand.
- Add a splash of pasta water as needed to loosen the sauce.
Serve
- Divide the pasta among serving bowls and finish each portion with a little freshly grated lemon zest. Serve immediately.
Notes
- Tomatoes: Using a mix of vine-ripened, heirloom, and cherry tomatoes creates a sauce with the perfect balance of sweetness, acidity, and rich tomato flavor.
- Anchovies: Don't skip the anchovies—they melt into the olive oil and add incredible depth without making the sauce taste fishy.
- Garlic: Lightly crush the garlic cloves instead of chopping them so they infuse the oil with flavor and can be easily removed before blending.
- Pasta Water: Reserve 1 to 2 cups of pasta water before draining. A splash helps the sauce cling beautifully to the pasta.
- Cheese: Stir the Pecorino Romano and Parmigiano Reggiano into the sauce off the heat to keep it smooth and creamy.
- Pasta: I used spaghetti for this recipe, but traditional Tuscan pici is an excellent choice. Other long pasta shapes like linguine or thick spaghetti (spaghettoni) also work beautifully since they hold onto the silky tomato sauce.
- Lemon: Fresh lemon juice and zest brighten the rich tomato sauce without overpowering it. I suggest using organic since you will be grating the zest. Finish with extra zest just before serving for the best flavor.
- Make Ahead: The tomato sauce can be made up to 3 days in advance and refrigerated until you're ready to cook the pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to loosen the sauce.
Nutrition
Calories: 349kcal | Carbohydrates: 61g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 508mg | Potassium: 383mg | Fiber: 3g | Sugar: 4g | Vitamin A: 553IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg