Italian Summer Pasta for Family Meals
Italian summer pasta for family meals is a fresh and comforting dinner made with tender pasta, ripe tomatoes, garlic, extra virgin olive oil, and bright herbs. Light enough for warm evenings and easy enough for weeknights, it is a family style pasta that brings everyone to the table.
Equipment
- Large pot
- Colander
- Large skillet or wide pan
- Cutting Board
- Sharp knife
- Wooden spoon
Ingredients
For the Summer Pasta
- 12 oz short pasta penne, rigatoni, or fusilli
- 3 tbsp extra virgin olive oil plus more for serving if needed
- 2 1/2 cups fresh ripe tomatoes chopped, seeds drained if very watery
- 2 cloves garlic finely minced
- 1/3 cup fresh basil torn or thinly sliced
- 2 tbsp fresh parsley chopped
- 1 tsp salt plus more for pasta water
- 1/4 tsp black pepper or to taste
Optional Additions
- 4 oz fresh mozzarella pearls or diced
- grated Parmesan cheese for serving
- 1 cup zucchini thinly sliced, optional, lightly sautéed
- 1/8 tsp red pepper flakes optional, to taste
Instructions
- Bring a large pot of water to a boil. Salt the water generously so the pasta is seasoned from the inside. Add the pasta and cook until just tender, stirring occasionally so it does not stick.
- While the pasta cooks, prep the fresh ingredients. Chop the tomatoes into small pieces and mince the garlic. Tear the basil and chop the parsley so they are ready to add at the end.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
- Add the chopped tomatoes to the skillet and season with a pinch of salt. Cook gently for 3 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices. You want a light, fresh tomato base, not a long simmered sauce.
- Before draining, reserve about 1/2 cup of pasta water. Drain the pasta in a colander and let it sit for 30 seconds so excess water drips off.
- Add the drained pasta to the skillet and toss to coat. Add a splash of reserved pasta water, 1 to 2 tablespoons at a time, to help the tomato juices and olive oil cling to the pasta and create a silky finish.
- Season with black pepper and taste. Add more salt if needed. If using red pepper flakes, stir them in now for gentle heat.
- Turn off the heat and stir in the basil and parsley. Adding herbs at the end keeps the flavor bright and gives the pasta a fresh summer aroma.
- If using mozzarella, fold it in gently while the pasta is still warm so it softens slightly without fully melting. Serve family style and add Parmesan at the table. Finish with a small drizzle of olive oil if desired.
Notes
For the best summer flavor, use ripe tomatoes and good olive oil. If tomatoes are not in season, swap in high quality canned tomatoes and cook just until warmed through. When reheating leftovers, add a splash of water or olive oil to bring back the silky texture.