Spinach Pasta with Tomatoes, Pine Nuts and Basil
Some of my very favorite Summer recipes are the simplest – dishes that rely almost entirely on the flavors of delicious, peak-season produce, and come together in minutes. This rustic pasta dish is just such a recipe.
It takes advantage of perfectly-ripe, sweet tomatoes, and lots of fresh, homegrown basil, tossed together with a handful of pine nuts and splashes of olive oil and balsamic vinegar. I used spinach fettuccine for the pasta, but you can really use any flavor or shape you wish. No matter what, you’re in for a big bowl that tastes like Summer.
- 2 cups tomatoes, chopped
- 1 tbsp good-quality aged balsamic vinegar
- 5oz dry spinach pasta (or other pasta of your choice)
- 1–2 tbsp extra-virgin olive oil
- 1/2 cup pine nuts
- handful of fresh basil, roughly chopped
- kosher salt and freshly-ground black pepper, to taste
- optional: grated Parmesan cheese, for garnish
- Toss the tomatoes with the balsamic vinegar and set aside.
- Meanwhile, cook the pasta according to package directions. Drain and toss with the olive oil, just enough to coat the pasta.
- Toss the pasta with the tomatoes, pine nuts and basil. Top with the Parmesan, if using. Season with salt and pepper, to taste. Serve warm or at room temperature.