12 Fresh Tomato Pasta Dishes to Try This Summer Season
Nothing beats the taste of ripe, juicy tomatoes mixed with perfectly cooked pasta during peak summer months. These vibrant combinations bring out the best flavors of the season.
From simple garlic and herb preparations to hearty dishes with protein, these recipes celebrate fresh tomatoes in every delicious bite.
01. BLT-Style Pasta Bowl
All the flavors of your favorite sandwich transformed into a creamy pasta dish. This unique combination brings together crispy bacon, fresh lettuce, and ripe tomatoes in perfect harmony.
Ingredients: 12 oz spiral pasta, 8 strips thick-cut bacon, 2 cups cherry tomatoes (halved), 4 cups romaine lettuce (chopped), 1/2 cup crème fraîche, 1/4 cup mayonnaise, 2 tablespoons fresh chives, salt and pepper to taste.
How To Make BLT-Style Pasta Bowl
1. Cook pasta according to package directions until al dente, then drain and set aside to cool slightly while you prepare the other components for this delicious twist on the classic sandwich.
2. Fry bacon in a large skillet over medium heat until golden brown and crispy, about 6-8 minutes. Transfer to paper towels to drain, then crumble into bite-sized pieces once cooled.
3. Whisk together crème fraîche, mayonnaise, and chopped chives in a large mixing bowl. Season with salt and pepper, then fold in the cooked pasta until well coated.
4. Add halved cherry tomatoes, chopped romaine, and crumbled bacon to the pasta mixture. Toss gently to combine all ingredients, then serve immediately while the bacon is still crispy.
02. Garden Fresh Shrimp Fettuccine
Succulent shrimp paired with fresh tomatoes, spinach, and creamy mozzarella over silky fettuccine. This elegant dish captures the essence of summer in every forkful.
Ingredients: 1 lb fettuccine pasta, 1 1/2 lbs large shrimp (peeled and deveined), 3 cups fresh tomatoes (diced), 4 cups baby spinach, 8 oz fresh mozzarella (cubed), 4 cloves garlic (minced), 1/4 cup olive oil, 1/4 cup fresh basil, salt and pepper.
How To Make Garden Fresh Shrimp Fettuccine
1. Cook fettuccine in salted boiling water until al dente, reserving 1 cup pasta water before draining. The starchy water will help create a silky sauce later.
2. Season shrimp with salt and pepper, then sauté in olive oil over medium-high heat for 2 minutes per side until pink and cooked through. Remove shrimp and set aside.
3. Add minced garlic to the same pan and cook for 30 seconds until fragrant. Add diced tomatoes and cook for 3-4 minutes until they start to break down and release their juices.
4. Return cooked pasta to the pan with tomatoes, adding pasta water as needed to create a light sauce. Fold in spinach until wilted, then add shrimp, mozzarella cubes, and fresh basil.
03. Quick Italian Tomato Basil Pasta
A lightning-fast pasta dish featuring fresh tomatoes and aromatic basil with tangy Italian dressing. Perfect for busy weeknights when you want something delicious in minutes.
Ingredients: 1 lb penne pasta, 4 large ripe tomatoes (diced), 1/2 cup fresh basil leaves (torn), 1/2 cup Italian salad dressing, 1 cup grated Parmesan cheese, 3 cloves garlic (minced), 2 tablespoons olive oil, salt and pepper to taste.
How To Make Quick Italian Tomato Basil Pasta
1. Cook penne pasta in salted boiling water according to package directions until al dente. Drain well and return to the pot while still warm for better flavor absorption.
2. Heat olive oil in a large skillet over medium heat, then add minced garlic and cook for 1 minute until fragrant but not browned to avoid bitterness.
3. Add diced tomatoes to the skillet and cook for 2-3 minutes just until they start to soften and release their natural juices, creating a light sauce base.
4. Toss the warm pasta with the tomato mixture, Italian dressing, and torn basil leaves. Add half the Parmesan cheese and toss again, then serve immediately with remaining cheese on top.
04. Roasted Cherry Tomato Linguine
Oven-roasted cherry tomatoes develop incredible sweetness and depth when combined with fresh herbs and creamy ricotta. The roasting process transforms ordinary tomatoes into something extraordinary.
Ingredients: 1 lb linguine pasta, 2 lbs cherry tomatoes (halved), 1 cup low-fat ricotta cheese, 1/4 cup olive oil, 4 cloves garlic (sliced thin), 1/4 teaspoon red pepper flakes, 1/4 cup fresh oregano, 1/4 cup fresh thyme, salt and pepper.
How To Make Roasted Cherry Tomato Linguine
1. Preheat oven to 425°F and toss halved cherry tomatoes with 3 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until edges are caramelized.
2. Cook linguine in salted boiling water until al dente, reserving 1/2 cup pasta water before draining. The timing should align perfectly with the roasted tomatoes finishing.
3. Heat remaining olive oil in a large skillet over medium heat, add sliced garlic and red pepper flakes, cooking for 1-2 minutes until garlic is golden and fragrant.
4. Add roasted tomatoes to the skillet along with fresh herbs, then toss with cooked pasta and pasta water to create a light sauce. Fold in ricotta cheese gently.
5. Season with additional salt and pepper to taste, then serve immediately while the ricotta is still creamy and the herbs are vibrant and aromatic.
05. Crispy Zucchini Spaghetti Nerano Style
This famous Italian pasta features golden fried zucchini and creamy cheese without any tomatoes. The secret is deep-frying the zucchini until perfectly crispy and sweet.
Ingredients: 1 lb spaghetti, 4 medium zucchini (sliced into rounds), 2 cups vegetable oil for frying, 1 1/2 cups Pecorino Romano cheese (grated), 1/2 cup fresh basil leaves, 4 cloves garlic (minced), 3 tablespoons olive oil, salt and pepper.
How To Make Crispy Zucchini Spaghetti Nerano Style
1. Heat vegetable oil to 350°F in a heavy pot. Slice zucchini into 1/4-inch rounds and fry in batches until deep golden brown and crispy, about 3-4 minutes per batch.
2. Transfer fried zucchini to paper towels and season immediately with salt while hot. This step is crucial for achieving the signature sweet, caramelized flavor that makes this dish special.
3. Cook spaghetti until al dente, reserving 1 1/2 cups pasta water before draining. The extra starchy water is essential for creating the creamy cheese sauce.
4. Heat olive oil in a large skillet over medium heat, add garlic and cook for 1 minute. Add pasta with 1 cup pasta water and toss vigorously.
5. Remove from heat and add half the Pecorino cheese, tossing constantly while adding more pasta water to create a creamy sauce. Fold in fried zucchini and basil leaves.
6. Serve immediately with remaining cheese on top, ensuring each bite has crispy zucchini pieces and plenty of that silky, cheese-enriched sauce.
06. Summer Prosciutto Tomato Pasta
Fresh garden tomatoes and salty prosciutto create the perfect balance in this quick summer dish. The combination of sweet tomatoes and savory cured meat is simply irresistible.
Ingredients: 12 oz angel hair pasta, 3 large ripe tomatoes (diced), 4 oz prosciutto (torn into pieces), 1/4 cup fresh basil leaves, 4 cloves garlic (minced), 1/4 cup garlic-infused olive oil, 1/2 cup Parmesan cheese (grated), salt and pepper.
How To Make Summer Prosciutto Tomato Pasta
1. Cook angel hair pasta until al dente, which only takes about 3-4 minutes in boiling salted water. Reserve 1/2 cup pasta water before draining completely.
2. Heat garlic-infused olive oil in a large skillet over medium heat, then add minced garlic and cook for just 30 seconds until fragrant but not browned.
3. Add diced tomatoes to the pan and cook for 2-3 minutes until they begin to soften and release their juices, creating a light, fresh sauce base.
4. Toss the cooked pasta with the tomato mixture, adding pasta water as needed to help everything come together smoothly and coat each strand of pasta perfectly.
5. Remove from heat and fold in torn prosciutto pieces, fresh basil, and half the Parmesan cheese. Serve immediately with remaining cheese sprinkled on top for extra richness.
07. Tuscan-Style Pasta Salad
A sophisticated twist on traditional pasta salad with Mediterranean flavors and fresh vegetables. This make-ahead dish gets better as the flavors meld together in the refrigerator.
Ingredients: 1 lb rotini pasta, 2 cups cherry tomatoes (halved), 1 cup Kalamata olives (pitted), 8 oz fresh mozzarella (cubed), 1/2 cup sun-dried tomatoes (chopped), 1/4 cup red wine vinegar, 1/2 cup olive oil, 2 tablespoons fresh oregano, salt and pepper.
How To Make Tuscan-Style Pasta Salad
1. Cook rotini pasta until al dente, then drain and rinse with cold water to stop the cooking process and cool the pasta completely for the salad.
2. Whisk together olive oil, red wine vinegar, fresh oregano, salt, and pepper in a large mixing bowl to create a flavorful Mediterranean-style dressing.
3. Add cooled pasta to the dressing along with halved cherry tomatoes, cubed mozzarella, Kalamata olives, and chopped sun-dried tomatoes, tossing everything together thoroughly.
4. Cover and refrigerate for at least 2 hours before serving to allow all the flavors to meld together beautifully. This salad actually tastes even better the next day.
08. Room Temperature Tomato Basil Pasta
A refreshing pasta dish served at room temperature with fresh tomatoes, basil, and tangy feta cheese. Perfect for hot summer days when you want something satisfying but not heavy.
Ingredients: 1 lb penne pasta, 4 large ripe tomatoes (diced), 1 cup crumbled feta cheese, 1/2 cup fresh basil leaves (chopped), 1/4 cup olive oil, 3 cloves garlic (minced), 2 tablespoons balsamic vinegar, salt and pepper to taste.
How To Make Room Temperature Tomato Basil Pasta
1. Cook penne pasta until al dente, then drain and rinse briefly with cool water to bring it to room temperature while still maintaining the perfect texture.
2. Combine diced tomatoes, minced garlic, olive oil, and balsamic vinegar in a large serving bowl, allowing the mixture to sit for 10 minutes to develop flavors.
3. Add the room temperature pasta to the tomato mixture and toss gently to coat every piece with the flavorful juices and oil.
4. Fold in crumbled feta cheese and chopped fresh basil just before serving, ensuring the cheese doesn’t break down too much and the basil stays bright green and aromatic.
09. Garlic Herb Tomato Pasta
Simple yet flavorful pasta featuring fresh tomatoes, aromatic garlic, and a medley of fresh herbs. The key is using plenty of garlic and letting it infuse the olive oil.
Ingredients: 1 lb spaghetti, 3 large ripe tomatoes (diced), 6 cloves garlic (minced), 1/2 cup olive oil, 1/4 cup fresh parsley (chopped), 2 tablespoons fresh basil, 1 tablespoon fresh oregano, 1/4 teaspoon red pepper flakes, Parmesan cheese for serving.
How To Make Garlic Herb Tomato Pasta
1. Cook spaghetti in salted boiling water until al dente, reserving 1 cup of the starchy pasta water before draining to help create a silky sauce.
2. Heat olive oil in a large skillet over medium-low heat, then add minced garlic and cook slowly for 2-3 minutes until fragrant and just beginning to turn golden.
3. Add red pepper flakes and diced tomatoes to the garlic oil, cooking for 4-5 minutes until tomatoes start to break down and create a chunky sauce.
4. Toss the cooked spaghetti with the tomato mixture, adding pasta water gradually until you achieve a silky consistency that coats each strand of pasta perfectly.
5. Remove from heat and stir in all the fresh herbs – parsley, basil, and oregano – along with salt and pepper to taste, then serve with freshly grated Parmesan cheese.
10. Caesar Chicken Pasta Bowl
All the flavors of Caesar salad combined with tender chicken and pasta for a hearty meal. Fresh tomatoes add a bright pop of color and flavor to this creative dish.
Ingredients: 1 lb penne pasta, 2 boneless chicken breasts (cubed), 2 large tomatoes (diced), 4 cups romaine lettuce (chopped), 1/2 cup Caesar dressing, 2 tablespoons red wine vinegar, 1 cup croutons, 1/2 cup Parmesan cheese (shaved), olive oil for cooking.
How To Make Caesar Chicken Pasta Bowl
1. Cook penne pasta until al dente, then drain and set aside to cool slightly while you prepare the chicken and other components for this satisfying meal.
2. Season cubed chicken with salt and pepper, then cook in olive oil over medium-high heat for 6-8 minutes until golden brown and cooked through to 165°F internally.
3. In a large mixing bowl, whisk together Caesar dressing and red wine vinegar to create a tangy coating for all the ingredients.
4. Add cooled pasta, cooked chicken, diced tomatoes, and chopped romaine to the dressing, tossing everything together until well coated and evenly distributed.
5. Top with crunchy croutons and shaved Parmesan cheese just before serving to maintain their texture and provide the perfect finishing touch to this creative pasta salad.
11. Sweet Corn and Tomato Pasta
A celebration of late summer’s best produce with sweet corn kernels and ripe tomatoes. This light, fresh pasta showcases the natural sweetness of both vegetables beautifully.
Ingredients: 1 lb thin spaghetti, 4 ears fresh corn (kernels removed), 3 large ripe tomatoes (diced), 4 cloves garlic (minced), 1/4 cup olive oil, 1/4 cup fresh basil leaves, 2 tablespoons butter, salt and pepper, Parmesan cheese for serving.
How To Make Sweet Corn and Tomato Pasta
1. Cook thin spaghetti until al dente, reserving 1/2 cup pasta water before draining. The thin pasta works perfectly with the small corn kernels and diced tomatoes.
2. Heat olive oil and butter in a large skillet over medium heat, then add corn kernels and cook for 4-5 minutes until they’re tender and slightly caramelized.
3. Add minced garlic to the corn and cook for another minute until fragrant, then add diced tomatoes and cook for 2-3 minutes until they begin to soften.
4. Toss the cooked pasta with the corn and tomato mixture, adding pasta water as needed to create a light sauce that binds everything together perfectly.
5. Remove from heat and fold in fresh basil leaves, then season with salt and pepper to taste and serve with freshly grated Parmesan cheese on top.
12. Classic Fresh Tomato Sauce Spaghetti
A timeless spaghetti sauce made entirely from fresh ripe tomatoes and simple seasonings. This is the perfect way to use up an abundance of garden tomatoes.
Ingredients: 1 lb spaghetti, 3 lbs fresh ripe tomatoes (peeled and chopped), 1 large onion (diced), 4 cloves garlic (minced), 1/4 cup olive oil, 2 tablespoons fresh basil, 1 tablespoon fresh oregano, 1 teaspoon sugar, salt and pepper, Parmesan cheese.
How To Make Classic Fresh Tomato Sauce Spaghetti
1. Blanch tomatoes in boiling water for 1 minute, then transfer to ice water. The skins will slip off easily, and you can chop them into chunky pieces for the sauce.
2. Heat olive oil in a large saucepan over medium heat, add diced onion and cook for 5 minutes until softened and translucent but not browned.
3. Add minced garlic and cook for 1 minute until fragrant, then add chopped tomatoes, sugar, salt, and pepper. Simmer for 25-30 minutes until thickened.
4. Cook spaghetti until al dente while the sauce finishes cooking, timing everything so both are ready at the same time for the best results.
5. Stir fresh basil and oregano into the finished sauce, then serve over the hot spaghetti with plenty of freshly grated Parmesan cheese on top.
Final Thoughts
These fresh tomato pasta recipes showcase summer’s bounty in the most delicious ways possible. Each dish brings out different aspects of ripe tomatoes’ natural sweetness and acidity.
Whether you prefer simple preparations or more elaborate combinations, these recipes will help you make the most of tomato season’s incredible flavors.
