This Pasta Primavera with Fresh Tomatoes, Basil and Garlic takes just 30 minutes to prepare, perfect for a quick and easy dinner. The key is to use the freshest tomatoes and best extra virgin olive oil you can find.
Our family just got back from an incredible family vacation on the island of St. Martin in the Caribbean. I haven’t been to the Caribbean in over twenty years, and have never been there with my entire family so it was a truly special trip. We were celebrating our oldest son’s graduation from college before he starts working full-time. It was a bittersweet time for us. While it was awesome having a week together as a family, playing games, swimming together, laughing over dinnertime conversations, and just hanging out, I know that it will be much harder to go on vacations together going forward.
As parents, we dream of launching our kids into life well prepared to be good and responsible citizens, to be self-sufficient, to find a good job that will support their living expenses, and to be happy with where they have landed. Yet, when the moment actually arrives, it’s kind of a strange feeling, knowing that they now have their own home – that our home will no longer be their home base.
There’s a finality that didn’t exist when they were in college.
It’s a new chapter in our son’s life and ours. Of course, we’re excited for him and can’t wait to watch him pave his own path. He’s matured so much and become so independent over the past four years at college. We feel fortunate that he’s living only an hour away, so he can hop on a train and come home when he has time.
This Pasta Primavera with Fresh Tomatoes, Basil and Garlic was one of our kids’ favorite meals on St. Martin, and one that I recreated in my kitchen this past weekend when my oldest son came home. The chef who prepared this for us on St. Martin called this pasta primavera, which I initially thought was going to be a creamy pasta dish with broccoli, carrots and other vegetables like I’ve sometimes seen in the U.S.
We were pleasantly surprised to be presented with a beautiful pasta dish with fresh tomatoes, garlic infused olive oil, and a smattering of fresh basil on top. When I asked how it was prepared, I was surprised by how few ingredients this recipe has. The key is to use the best, freshest produce available. This theme rang true throughout all the meals we enjoyed during our vacation. Each and every ingredient used to prepare our meals was hand selected with the greatest of care to ensure that it was the freshest and highest quality possible.
Since coming home, I’ve been re-energized and inspired by all the wonderful meals we had during our vacation. As I peruse all the fresh produce at home, whether at the farmer’s market or the grocery store, I try to take the time to smell and feel each piece of fruit, to choose the freshest vegetables, and select the best ingredients for my family by reading the labels on everything I buy.
Try this recipe with the freshest summer tomatoes and basil you can find, and the best extra virgin olive oil you can find (I use Costco’s organic extra virgin olive oil) and you won’t be disappointed – I promise.
First, toss fresh chopped tomatoes with sea salt and fresh ground pepper. Salt helps bring out the flavor and juice in fresh tomatoes.
Then, add garlic-infused extra virgin olive oil.
Let the tomatoes marinate for at least an hour at room temperature. I let mine marinate for 2-3 hours. See how much juice comes out? That’s what makes the sauce so delicious!
Pasta Primavera with Fresh Tomatoes, Basil and Garlic Recipe
Ingredients
- 1/2 cup extra virgin olive oil
- 10-12 cloves garlic minced
- a few dashes of red pepper flakes
- 4 large tomatoes chopped
- sea salt and fresh ground black pepper
- 16 ounces gluten-free pasta
- 1 bunch fresh basil chopped
- freshly grated Parmesan cheese optional
Instructions
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Place tomatoes in a large bowl; season with salt and pepper. Toss and let marinate while you make garlic-infused olive oil.
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Heat olive oil in a large skillet. Add garlic and red pepper flakes and cook briefly; do not let garlic get too brown or else it will taste burnt; set aside.
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Add garlic-infused olive oil to tomatoes and let marinate at room temperature for at least one hour (I let mine sit for 2-3 hours).
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Cook pasta until al dente; drain and toss with marinated tomatoes. Top with fresh basil and toss just before serving. Serve with freshly grated Parmesan cheese, if desired.
If you like this pasta recipe, you might also like:
Fresh Tomato Mozzarella Pasta Salad
Aww, Jeanette… Your son’s transition must be hard (he’s the first born and your first baby, right?) He’ll be home plenty of times but you’re completely correct about family vacations. Looks like you enjoyed your time and food on vacation. This pasta looks so fresh and light!
Laura – yes it’s definitely an adjustment realizing that my son now has his own home, but we are thrilled that he’s just a short train ride from home. Hoping he’ll come home often for some home cooked meals.
Looks delicious girl!!
Thanks Marla! So simple, but when you have the freshest and best quality ingredients, you don’t need much to make a terrific meal.
Vacation in the Caribbean…wow..that’s amazing!
The pasta looks so Italian and delicious!
The water and beaches were so beautiful Angie – you should visit one of these days!
Such a stunning pasta! It looks so fresh and light!
Thanks Rebecca – this is super fresh and light, but so good. It’s my oldest son’s new favorite pasta dish.
Jeanette, yes looks like you had a fabulous vacation and I feel for you sister!!! My kids are still young but I still think about the day that they will leave this house and be out on their own. . and when they get married!!!! AHHHHH!!!! at least your oldest son is living only an hour away!!! I love this pasta dish! Simple, yet delicious! love!
Thanks Alice – the time flies by so quickly – enjoy your kids while they’re young.
What a bittersweet time, indeed! But how wonderful that you were able to share that adventure together…those are memories you will have forever. This pasta primavera just screams “Summertime!”
Yes, it’s definitely a bittersweet time, so were treasuring every memory we create when our family is together.
Aaw, I can only imagine how hard it must be. My son starts school this September and I’m already a hot mess so I have been trying to enjoy as much time as I can with him. That’s wonderful that your son only lives an hour away too so he can come home often for visits 🙂 Looks like you all had an amazing time on your vacation. Love St. Martin and this pasta dish! So so beautiful!