Summer Pasta with Fresh Tomatoes and Basil Recipe

Name: Summer Pasta with Fresh Tomatoes and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (50 ml) unsalted butter, melted; 1 clove garlic, minced; 2 cups (500 ml) cubed French or Italian bread (1-inch/2.5 cm cubes); 1 recipe Basic Egg Pasta; 3 large tomatoes, diced (see Notes); 3 cloves garlic, minced; 1/4 cup (50 ml) extra-virgin olive oil; 1/2 tsp (2 ml) balsamic vinegar; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) hot pepper flakes; 1/4 tsp (1 ml) freshly ground black pepper; 1/3 cup (75 ml) thinly sliced fresh basil; Pasta Roller; Fettuccine cutter; Preheat oven to 375F (190C); Baking sheet

Servings: persons

1/4 cup (50 ml) unsalted butter, melted
1 clove garlic, minced
2 cups (500 ml) cubed French or Italian bread (1-inch/2.5 cm cubes)
1 recipe Basic Egg Pasta
3 large tomatoes, diced (see Notes)
3 cloves garlic, minced
1/4 cup (50 ml) extra-virgin olive oil
1/2 tsp (2 ml) balsamic vinegar
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) hot pepper flakes
1/4 tsp (1 ml) freshly ground black pepper
1/3 cup (75 ml) thinly sliced fresh basil
Pasta Roller
Fettuccine cutter
Preheat oven to 375F (190C)
Baking sheet

1
Prepare the croutons: In a small saucepan, melt butter over medium-high heat.
2
Add garlic and saute until fragrant, about 30 seconds.
3
Remove from heat.
4
Place bread on baking sheet.
5
Pour garlic butter over bread, tossing with a spatula to distribute butter evenly.
6
Spread out bread cubes.
7
Bake in preheated oven until crispy and lightly browned, about 10 minutes.
8
Remove from oven and let cool.
9
Prepare the pasta: Roll pasta to setting 5 and cut with the fettuccine cutter.
10
Set aside on a floured baking sheet.
11
In a large bowl, toss tomatoes, garlic, oil, vinegar, salt, hot pepper flakes and black pepper.
12
Taste and adjust seasoning as desired with salt, hot pepper flakes and vinegar.
13
Set aside.
14
Bring a large pot of salted water to a boil over high heat.
15
Add pasta and cook, stirring for the first minute to keep noodles from sticking together, until al dente (tender to the bite), about 3 minutes.
16
Drain, reserving about 1/2 cup (125 ml) of the cooking water.
17
Add pasta to the bowl of tomatoes.
18
Toss and add enough of the cooking water to moisten.
19
Add croutons and basil and toss again.
20
Serve immediately.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup (50 ml) unsalted butter, melted, 1 clove garlic, minced, 2 cups (500 ml) cubed French or Italian bread (1-inch/2.5 cm cubes), 1 recipe Basic Egg Pasta, and more.

Yes, Summer Pasta with Fresh Tomatoes and Basil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Pasta with Fresh Tomatoes and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions