This tomato basil pasta sauce is the ideal place for jumbo shrimp or lobster tails to take a swim in, when you wanna have a go at it – in style.
Fresh tomato basil pasta sauce, the classic gift of nature’s perfection. I, Florentina, can make this fresh tomato basil pasta sauce better than any Italian restaurant you’ve ever been too. I take great pride in this simple recipe, because I am convinced this is one of the best recipes I make, and also eat like nobody’s watching 😉
Executed hundreds of times, I swear this tomato basil pasta sauce is the real deal. I would do a throw down with anyone on this, with my eyes closed, including Bobby Flay. He’s got nothing on this tomato basil pasta sauce. Nothing kids ! This is really It, so bring it ! But to be fair, I can not do it without major help from nature. Perfect juicy heirloom tomatoes, fragrant garlic, and clean citrucy lemons.
It is all out there for the taking, I am simply putting it together to be enjoyed. The extra juicy heirloom tomatoes is where the magic of this tomato basil pasta sauce comes from. You will notice in the recipe that I use an extra-large heirloom tomato to create lots of smooth sauce, and also cherry tomatoes for texture. On top of that I also broil a few clusters of mixed cherry tomatoes to finish the dish.
This tomato basil pasta sauce is the ideal place for jumbo shrimp or lobster tails to take a swim in, when you wanna have a go at it in style. Like on Mother’s Day ! Hello beautiful mothers of the world! Because mom’s deserve the best seafood and the best pasta on Planet Earth.
This one is for you ladies, tomato basil pasta sauce for the goddess that you are ! xo’s
So tell me: What’s your favorite pasta recipe ? Are you partial to a thick home made arrabiata sauce or marinara with meatballs, or maybe a creamy bowl of Alfredo pasta ? Tell me in the comments section below ! xo’s
- 3/4 lb capellini pasta -cooked according to the instructions on the package
- 1/2 lb cherry heirloom tomatoes -halved
- 1 extra large heirloom tomato diced
- 4 clusters cherry tomatoes whole on the vine
- 6 cloves garlic – grated + more to taste
- 4 tbs extra virgin olive oil + more for garnish
- 5 leaves basil sprigs - only
- c ¼ of the pasta water + more if needed
- the juice from 1 lemon -freshly squeezed + more to taste
- the zest from 1 lemon
- 1 lemon quartered
- 1 tsp sea salt or to your taste
- freshly cracked black pepper to taste
- lb Optional: 1 wild caught shrimp or lobster
- basil or chive flowers for garnish
Start by bringing a pot of water to a boil and cook the pasta according to the directions on the box.
Meanwhile preheat your broiler. Set the clusters of cherry tomatoes on a broiler safe dish. Drizzle with a lug of olive oil and a pinch of sea salt. Broil them until they burst and start releasing their juices. About 5 minutes or so, and keep warm.
Heat up the 4 tbsp of olive oil in a sautee pan over medium low heat. Add the garlic and cook for about 35 seconds until it releases its flavors (don’t let it get any color.
Add the diced tomatoes and the halved cherry tomatoes. Let them to simmer on low flame until they start to release their juices (3-5 min). Season to your taste with the sea salt.
If adding shrimp or lobster tails this is the time to do it. Add the cleaned seafood , cover with a lid and cook an additional 3 minutes or so, until no longer translucent, slightly pink and curls up.
Add the squeezed lemon juice and lemon zest, adjust seasoning with the salt and pepper then add the the capellini to coat nicely in the sauce.
Transfer to serving plates, dividing the seafood between them. Finish with a nice drizzle of extra virgin olive oil, some of the broiled cherry tomatoes and sprinkle with the basil leaves. Serve with extra lemon wedges on the side.
Shrimp is optional here so you can make this vegan or vegetarian by simply leaving the seafood out of the recipe.
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