Late Summer Tomato Pasta

When late-summer tomatoes hit peak ripeness, Italian tables lean into the simplest pasta of the season. Mixed ripe tomatoes melt into garlic-kissed olive oil with fresh basil for a bright, unfussy bowl.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 485 cal
• 16g protein
• 68g carbs
• 17g fat

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Ingredients

• 2 lb mixed ripe late-season tomatoes (cherry, heirloom, Roma)
• 12 oz spaghetti or bucatini
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves
• 1 packed cup fresh basil leaves
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup Parmesan cheese, grated
• 1 lemon

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil over high heat. Add the pasta and cook until just shy of al dente, stirring occasionally so strands do not stick.
2. 2While the water heats, core and roughly chop the larger tomatoes; halve or quarter the cherry tomatoes so you have a mix of sizes and colors ready.
3. 3Warm the olive oil in a wide skillet over medium heat. Thinly slice the garlic and add it along with the red pepper flakes; cook until the garlic turns fragrant and just golden at the edges, about 1 to 2 minutes—do not let it brown deeply.
4. 4Tip the prepared tomatoes into the skillet. Season with salt and black pepper. Cook, stirring gently, until the tomatoes soften, release their juices, and form a loose, glossy sauce, 6 to 8 minutes. Some pieces should still hold shape for texture.
5. 5Scoop out starchy pasta water, then drain the pasta. Immediately add the drained pasta to the tomato skillet.
6. 6Toss vigorously over medium heat, adding splashes of reserved pasta water as needed until the sauce clings to every strand and looks silky.
7. 7Tear most of the basil leaves and stir them in off the heat along with the chopped parsley and a squeeze of lemon juice. Taste and adjust salt or acid.
8. 8Divide among warm bowls. Finish with remaining torn basil, a generous shower of Parmesan, and an extra grind of black pepper. Serve at once while the tomatoes still taste bright and sweet.