Filippo Berio

Summer pasta

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 2-3

RECIPE INGREDIENTS

  • 8 oz spaghetti or linguine
  • 2 cups cherry tomatoes, halved (or any ripe summer tomatoes, chopped)
  • 1–2 cloves garlic, finely minced
  • ¼ cup Filippo Berio Extra Virgin Olive Oil
  • ½ tsp kosher salt, plus more for pasta water
  • Freshly ground black pepper, to taste
  • ½ cup fresh basil leaves, torn or sliced thin
  • Optional: pinch of red pepper flakes or grated Parmesan

RECIPE DIRECTIONS

    1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve about ½ cup of pasta water before draining.
    2. While the pasta cooks, combine the halved tomatoes, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using) in a large bowl. Let sit at room temperature for at least 10 minutes—this helps the flavors marry.
    3. Add the hot, drained pasta directly to the tomato mixture. Toss well. Add a splash of pasta water if you want a looser sauce.
    4. Stir in the fresh basil just before serving. Top with grated Parmesan if desired.