Pasta with Fresh Tomato Sauce

Pasta with Fresh Tomato Sauce
Pasta with Fresh Tomato Sauce

Pasta with Fresh Tomato Sauce

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This pasta is so fresh! Crushed garlic, ripe tomatoes, zesty lemon juice, and a sprinkle of basil makes this fresh and vibrant. I love serving this in Spring and Summer time! This is the perfect pasta for your Easter celebrations or for dinner tonight!
Course Main Course, Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour


  • Mortar and Pestle
  • Large Mixing Bowl
  • 6 - 8 Quart Boiling Pot
  • Colander
  • Food Processor


  • 1 sm garlic clove
  • 3 lbs tomatoes
  • 2 tbsp fresh lemon juice
  • 1 tsp salt
  • 1 tsp sugar optional
  • ½ tsp black pepper
  • 1 lb dried capellini (angel-hair pasta)
  • ½ cup fresh basil chopped
  • finely grated Parmigiano-Reggiano
  • extra-virgin olive oil (for drizzling) optional


  • Mince garlic and salt and mash to a paste using a mortar and pestle or spoon in a small dish.
    1 sm garlic clove, 1 tsp salt
  • Skin tomatoes.
    3 lbs tomatoes
  • Core and coarsely chop two thirds of tomatoes and set aside
  • Halve and core remaining tomatoes crosswise, then place in the food processor to get a nice pureed pulp.
  • Toss tomato mixture with chopped tomatoes, garlic paste, lemon juice, sugar (if using), and pepper. Let stand at room temperature until ready to use, at least 30 minutes.
    2 tbsp fresh lemon juice, 1 tsp sugar, ½ tsp black pepper
  • While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes.
    1 lb dried capellini (angel-hair pasta)
  • Drain in a colander and immediately spoon tomato mixture over the top of pasta.
  • Drizzle with olive oil. Serve with fresh chopped basil and finely grated Parmigiano-Reggiano.
    ½ cup fresh basil, finely grated Parmigiano-Reggiano, extra-virgin olive oil (for drizzling)


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