Articles & Recipes

Summer Pasta with 
Fresh Tomatoes and Basil

September 7, 2018

This delicious and easy-to-make dish is best made in the late summer, when tomatoes are at their peak. If you want to make it in the winter, use 6 to 9 plum tomatoes.

Ingredients Makes 4 servings

1⁄4 cup unsalted butter, melted 60 mL
1 clove garlic, minced 1
2 cups cubed French or Italian bread (1-inch/2.5 cm cubes) 500 mL
1 lb egg noodles, preferably fettucine 500 g
3 large tomatoes, diced 3
3 cloves garlic, minced 3
1⁄4 cup extra-virgin olive oil 60 mL
1⁄2 tsp balsamic vinegar 2 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp hot pepper flakes 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
1⁄3 cup thinly sliced fresh basil 75 mL


  • Pasta roller / Fettuccine cutter / Baking sheet
  • Preheat oven to 375°F (190°C)
  1. Prepare the croutons: In a small saucepan, melt butter over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Remove from heat.
  2. Place bread on baking sheet. Pour garlic butter over bread, tossing with a spatula to distribute butter evenly. Spread out bread cubes. Bake in preheated oven until crispy and lightly browned, about 10 minutes. Remove from oven and let cool.
  3. In a large bowl, toss tomatoes, garlic, oil, vinegar, salt, hot pepper flakes and black pepper. Taste and adjust seasoning as desired with salt, hot pepper flakes and vinegar. Set aside.
  4. Prepare the pasta according to package directions. Drain, reserving about 1⁄2 cup (125 mL) of the cooking water.
  5. Add pasta to the bowl of tomatoes. Toss and add enough of the cooking water to moisten. Add croutons and basil and toss again. Serve immediately.


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