Summery pasta with tomatoes, basil, and balsamic pearls—fresh, vibrant, and vegetarian Italian main.
# Components:
→ Pasta
01 - 13 ounces dried spaghetti or linguine
02 - 1 tablespoon coarse sea salt (for pasta water)
→ Sauce
03 - 21 ounces mixed heirloom tomatoes, diced
04 - 3 tablespoons extra virgin olive oil
05 - 3 garlic cloves, thinly sliced
06 - 1 small red onion, finely chopped
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper, to taste
10 - 1/2 cup fresh basil leaves, torn
→ Garnish
11 - 2 tablespoons aged balsamic pearls
12 - 2 ounces Parmigiano-Reggiano, shaved (optional)
13 - Additional fresh basil leaves
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, following package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and finely chopped red onion. Sauté for 2 to 3 minutes until fragrant and translucent.
03 - Introduce the diced heirloom tomatoes, sea salt, freshly ground black pepper, and crushed red pepper flakes (if using) to the skillet. Cook for 7 to 8 minutes, stirring gently, until the tomatoes have softened but still retain some structural integrity.
04 - Add the drained pasta to the skillet with the cooked tomatoes. Toss to ensure an even coating. Incorporate the reserved pasta water, adding it a little at a time, until a silky sauce consistency is achieved.
05 - Remove the skillet from the heat. Stir in the torn fresh basil leaves until just wilted.
06 - Portion the pasta equally among serving plates. Crown each serving with aged balsamic pearls, shaved Parmigiano-Reggiano (if using), and additional fresh basil leaves.
07 - Present the dish immediately.
