Friday, August 30, 2019

Summer Pasta with Fresh Tomatoes

By Vicki Delany

It’s my favourite time of the year. Tomato season.  There are so many wonderful things you can do with tomatoes and here’s one of my favourites.  This sort of recipe is very variable, not really a recipe, just a bunch of wonderful ingredients tossed together. Use as many tomatoes and as much pasta as you need for the number of people you are serving.  Grated parmesan-reggino cheese on the top is an added extra, if you have it.
This size makes a meal for one.

Cherry Tomato Pasta Sauce

Olive oil
1 onion, chopped
1 clove garlic, chopped
1 very small red chili pepper (if you like a touch of heat) 
Approx. 15 small or cherry tomatoes, the more different colours the better, halved
Bunch of arugula, roughly chopped
Small bunch of fresh basil, roughly chopped
1 TBSP Butter or goat cheese

Cook spaghetti or linguine or other long pasta according to directions. Drain, reserving ½ cup pasta water.
Saute onion and garlic and chili pepper if using in about 1 tbsp. olive oil until soft and browning
Add tomatoes and cook until tomatoes are soft. Season with salt and ground pepper.
Add arugula and basil and stir into sauce.  Cook about 5 minutes
Add butter or cheese and stir until melted.
Add pasta water until the sauce is the consistency you like.

And you’re done!

NOW AVAILABLE: Silent Night, Deadly Night, the fourth Year Round Christmas mystery.


  1. Looks delicious -- I like the addition of the red chile pepper ~

  2. Using a variety of cherry tomatoes makes it visually tasty.

  3. Yummy. Thank you for sharing this simple recipe. I love simple LOL

  4. This looks a great, simple recipe to use up those many cherry tomatoes! Thanks! Happy new book. Can't wait to read it!