My garden is overflowing with basil right now and it’s just making me so happy. The tomatoes are just about to ripen so in the meantime I’m grabbing locally grown heirloom varieties from my co-op. And this pasta is the perfect way to use both. It only takes 6 ingredients (okay, 9 if you count the S&P + EVOO) and in about 20 minutes you’ll have the most delicious, fresh bowl that can be a complete meal if you add some simply sautéed shrimp or grilled chicken. Add an Aperol Spritz and you’ll feel like you’re on the Amalfi Coast.

Fresh Tomato & Basil Pasta

Gather This:

• 1/2 pound long pasta such as spaghetti, linguini or tagliatelle
• 3 tablespoons olive oil
• 3-4 medium sized heirloom tomatoes, chopped (about 2 cups)
• 1 large clove of garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1/3 cup basil, cut into a chiffonade

Do This:

Bring a large pot of water to a boil, add a handful of salt and the pasta. Cook until al dente – about 9 minutes. In the meantime, heat the olive oil over medium heat in a large skillet. Add the tomatoes and the garlic – stir often. Season with salt and pepper. Add the pasta, stir to combine and add the heavy cream. Cook for 2-3 more minutes. Take the skillet off the heat and move the pasta to a serving bowl if desired. Top with the parmesan and basil. Add red pepper flakes if you’d like a little heat, drizzle with a little more olive oil and another crack of pepper on top. Serve!

**If you love my clay cookware – you can shop it from Stillwater based ToxyFree here! Use code ELIZRIES when ordering online and you’ll receive a free gift with purchase!**

Note: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thanks for your support!