Simple Heirloom Tomato Pasta

Simple Heirloom Tomato Pasta

This summery pasta dish will not disappoint! The earthy and sweet flavors of the heirloom tomatoes and fresh basil are the highlight of this simple and easy to make dish.




16 ounces of pasta

2 pounds of heirloom tomatoes (about 5-6 large tomatoes)

4-5 garlic cloves

½ -¾ cup of chopped Kalamata olives (pitted)

¼ cup of olive oil

Handful of chopped basil, marjoram, oregano or parsley (plus more for garnish)

Pinch of dried chili flakes for spice

Parmesan cheese, grated

Salt to taste



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Begin by cooking your pasta as the directions indicate on the box.

Chop the olives, dice the tomatoes and remove the seeds. Set aside.

Mince the garlic cloves. Place a large pot over medium heat and pour in the olive oil and garlic.

After a minute, add the tomatoes and olives with a large pinch of salt, about ½ teaspoon. Cook for about 5-6 minutes stirring occasionally.

Add your cooked pasta and stir. If the mixture is dry, add a little more olive oil to incorporate.

Add a handful of finely chopped herbs (we like basil and marjoram) and chili flakes, stir. Cook for another minute or two. Taste and add additional salt if needed.

Add to serving bowls and garnish with grated Parmesan cheese and finely chopped herbs. Enjoy!


vegetable plate

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