Pasta with Fresh Tomato Sauce Recipe

I made this one with yellow, orange and red tomatoes.

When you have week after week of temps above 80 degrees plus humidity and your motivation to cook is wilting like last weekend’s bouquet, you need a pasta with fresh tomato sauce recipe. I have a beaut.

I’ve been growing tomatoes in our front yard for at least six years now. When you plant 12 tomato plants in three container boxes, you get a lot of tomatoes (I’ll write about being an urban farmer soon). I probably eat more tomatoes in the summer than any person in their right mind should. Tomatoes in BLTs, on avocado toast, with eggs, in cheese and tomato pie, on salad, and, of course, out of hand.

Fresh tomatoes for our pasta with fresh tomatoes recipe.

Fresh tomatoes straight from our garden.

I eat all the tomatoes.

My stepmom, Shreya Gardiner, gave me this recipe at least 20 years ago and I’ve made it every summer since. I should confess that many of my most treasured recipes were given to me by Shreya. She’s a wonderful cook and has exceptional taste. She passes along all her best recipes and, given how much we love pasta, finding a pasta with fresh tomato sauce recipe had to happen.

Pasta with Fresh Tomato Sauce Recipe

The original recipe. You can tell it’s loved, by the spatters.

It’s all about using the freshest tomatoes.

Make this recipe early in the day, leave it on the counter and when you’re ready cook some pasta, make a salad, and enjoy a simple meal with a ton of flavor.

 

Print Recipe
Pasta with Fresh Tomato Sauce Recipe
The original recipe called for Brie cheese, which is delicious, but I have replaced the Brie with goat cheese and like the tangy, creamy flavor more. Play around and see what you like best.
Pasta with fresh tomato sauce
Course Main Dish
Keyword Pasta, Tomatoes
Prep Time 15 minutes
Cook Time 12 minute
Passive Time 2-6 hours
Servings
people
Ingredients
Course Main Dish
Keyword Pasta, Tomatoes
Prep Time 15 minutes
Cook Time 12 minute
Passive Time 2-6 hours
Servings
people
Ingredients
Pasta with fresh tomato sauce
Instructions
  1. Cut tomatoes into 1/2 - 3/4 inch cubes. Place in large bowl. Add goat cheese, torn into irregular pieces. Cut basil into strips and add to bowl. Mince garlic and add to bowl.
  2. Add olive oil, 1/2 tsp. salt and the pepper. Gently mix. Lightly cover with cling wrap and set aside at room temperature for at least 2 hours.
  3. Cook linguine, drain and toss with sauce. Serve at once with lots of fresh parmesan.