You only need a few ingredients and 15 minutes to make this quick and easy pasta dish with fresh tomatoes and basil.
A few days ago was the meteorological start of autumn. However, the temperatures outside give no indication that we have already arrived in September. And although I'm so looking forward to autumn, I'm not really in the mood for hearty stews and my vegan lentil roast yet.
So, let's celebrate the end of summer with this quick and fresh tomato and basil pasta dish. And for this one you don't have to stand at the stove for long: This pasta dish is on the table in just 15 minutes (or less, if you are very quick).
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It is actually a “no-cook" tomato sauce, as only the pasta is actually cooked for this recipe. In Italy, you would probably call it pasta alla Crudaiola, a cold pasta sauce made from raw tomatoes, basil, garlic and olive oil. However, my pasta creation doesn't require any olive oil for an even lighter dish.
The Ingredients
- TOMATOES: Here it is important to use ripe and aromatic tomatoes that have flavor. I recommend vine tomatoes or beefsteak tomatoes.
- GARLIC: This is a must for the taste! Do me a favour and don't go for granulated here, fresh garlic is the better choice for this recipe.
- VEGAN PARMESAN: Feel free to use my simple vegan parmesan recipe - the rosemary version also works really well in this recipe.
- ACETOA BALSAMICO: A good balsamic vinegar adds acidity and a fruity note to the pasta.
- MAPLE SYRUP: You don't need much, but the sweetness of the maple syrup perfectly rounds off the aroma of the other ingredients.
- SALT & PEPPER: Be sure to use freshly ground black pepper for this recipe.
- BASIL: Fresh basil and tomato - a match made in heaven. Don't even try to use dried basil. I can assure you the result won't be great.
- PASTA: I recommend long varieties, such as spaghetti, linguine, tagliatelle or mafaldine. But feel free to use what you have on hand.
How to Make Pasta with No-Cook Tomato-Basil Sauce?
As I mentioned, the preparation is easy peasy - so super simple!
Cut the tomatoes into small pieces and place in a bowl. Grate in the garlic, add the balsamic vinegar, vegan parmesan, maple syrup, season with salt and pepper and mix everything together.
And now it's time for the pasta: Cook in salted water according to the packet instructions, preferably al dente.
Finally, mix the cooked, drained pasta with the seasoned tomatoes and fold in a large handful of fresh basil. I like to use whole leaves, but you can also finely chop the basil first.
And we are done! My quick pasta with raw tomato and basil sauce or pasta alla crudaiola is ready! Buon appetito! A little tip: this dish also tastes really good served cold, if not even better, especially on hot summer days.
More Recipes With Tomatoes
I hope you’ll give this quick and simple pasta recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
Recipe
Quick Tomato-Basil Pasta (Alla Crudaiola)
- Prep Time: 6 min
- Cook Time: 9 min
- Total Time: 15 min
- Yield: 2-3 servings 1x
Description
You only need a few ingredients and 15 minutes to make this quick and easy pasta dish with fresh tomatoes and basil.
Ingredients
- 4 beefsteak tomatoes or large vine tomatoes (~450 g)
- 1 garlic clove
- 2 tbsp Aceto balsamico
- 1 tsp maple syrup (optional)
- 4 tbsp vegan parmesan
- 1 tsp salt
- freshly ground black pepper
- 9 oz pasta (250 g; like spaghetti, linguine, mafaldine)
Instructions
- Cook the pasta in salted water (al dente) according to the packet instructions.
- Dice the tomatoes and place in a bowl. Crush the garlic and add to the tomatoes.
- Add the balsamic vinegar, maple syrup and vegan parmesan. Season with salt and pepper and mix well.
- Drain the cooked pasta. Then mix with the raw tomato sauce and fold in the basil leaves - chop finely beforehand if you like.
This post is also available in de_DE.
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