Sun-Ripened Tomato and Herb Pasta
A bright, fresh pasta dish featuring Denver-grown tomatoes and garden herbs tossed with al dente pasta. This italian-inspired pasta ready in about 25 minutes pairs spaghetti pasta, diced heirloom tomatoes, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti pasta
- 2 cups diced heirloom tomatoes
- 1/4 cup chopped fresh basil
- 2 tbsp chopped fresh oregano
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1/4 tsp red pepper flakes
- 1/2 cup pasta water
- 1/2 cup grated pecorino cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
- Step 2: Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Add diced tomatoes and cook for 5 minutes until they soften and release juices. Stir in basil and oregano, then toss with drained pasta and 1/4 cup reserved pasta water. Add cheese and toss until creamy, adding more pasta water as needed to coat strands.
Frequently asked questions
How long does Sun-Ripened Tomato and Herb Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Ripened Tomato and Herb Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Sun-Ripened Tomato and Herb Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Ripened Tomato and Herb Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sun-Ripened Tomato and Herb Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The perfect summer pasta. Fresh herbs made all the difference.
- ★★★★★
So simple and delicious, as promised. Made it twice this week.
- ★★★★★
My family devoured this recipe! So simple and perfect for summer.
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