Fresh Tomato, Basil & Walnut Pasta

Fresh Tomato, Basil & Walnut Pasta

  • By Sarah Bingham
  • /
  • July 2019-Vol.5 No.7
  • /
  • 1 Comment

This is a great recipe for enjoying summer’s bounty of tomatoes, basil, and garlic. Essentially it is a deconstructed pesto, using ingredients whole, instead of blending them. Please feel free to adjust amounts of ingredients; I typically just eyeball amounts.

On the diner’s plate (after tossing) Photo: Sarah Bingham

Serves 4

Fresh tomatoes, 2 cups chopped
Basil, 2/3  cup, silvered or chopped
Walnuts 1/3–1/2 cup, chopped
Parmesan or pecorino Romano cheese, ¼ c. grated
Garlic, 2 large cloves, minced or pressed
Extra Virgin Olive oil, 1/4 –1/3 cup
Salt and fresh ground pepper to taste
12 ounces of spaghetti or pasta of your choice

Chop tomatoes, basil, and walnuts and leave them separated.
Add garlic, salt and pepper along with half the cheese to the olive oil.
Cook the spaghetti/pasta al dente. Drain and add olive oil mixture. Toss together.

Presentation: BEFORE tossing — and eating! Photo: Sarah Bingham

To serve:

Place cooked spaghetti on a platter or in large shallow bowl. Make a donut ring of the tomatoes in the middle of the spaghetti/pasta. Add walnuts to the donut hole in middle of the tomatoes. Put the chopped basil in a ring around tomatoes.
You may choose to add more salt and pepper to the tomatoes at this step or before putting on the spaghetti.
Serve the remaining grated cheese along side.
Toss the ingredients just before serving,  after presentation.

Mangia, bevi e divertiti!


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