Light and Fresh Summer Pasta Recipe

5 from 1 vote

This Summer Pasta Recipe has it all. Fruity tomatoes, tangy olives, and a little peperoncino heat finished with fresh lemon and parsley.

Servings people

Prep Time 10

Cook Time 10

Total Time 20

Cut the garlic cloves into thin slices
2 cloves garlic
half the cherry / datterino tomatoes
300 grams Cherry tomatoes / Datterino tomatoes
Pit the olives (if they're not already) and give them a rough chop
80 grams black olives (pitted)
Separate the parsley stems from the leaves. Finely chop the stems and for the leaves, cut into rough peaces.
1 handful flat-leave parsley
Roll the lemon on the kitchen board to break the membrans in the lemon which will help to get more of the lemon juice out of the lemon. Cut the lemon in half to squeeze it later.
½ lemon
If not using pre-grated parmesan, finely grate the parmesan-cheese with a microplane.
1 handful parmesan cheese
Toast the pine nuts in a frying pan at low heat for some minutes until they turn slightly golden. Keep tossing and moving them around so they won't burn. When they get too dark and are burnt they will turn bitter and unpleasent.
2 tbsp pine nuts

You can make the sauce while cooking the pasta or make the pasta after the sauce if finished.
Cook the pasta 1-2 less than written on the packaging as the pasta will finish cooking together with the sauce later.
200 grams egg tagliatelle / Taglierini

Put some olive oil in a preheated frying pan
3 tbsp olive oil
add the garlic and parsley stems and fry at low heat for 1-2 minutes
add the black olives and tomatoes and fry at medium-low heat until the tomatoes get soft and you get a juicy sauce.
season with some salt and pepper
1 pinch salt, 1 pinch pepper
add the peperoncino cream. I like to use 1 tsp per person, as this gives a good punch put still not too much heat. If you like it less spicy you can add less of the paste.
2 tsp Peperoncino Cream (crema di peperoncini)
add the pasta to the sauce and also add some of the pasta water. Mix together until you've a juicy, runny and slightly creamy sauce from the emulsion of the olive oil, tomato juice an pasta water.
add fresh lemon juice and parsley leaves (keep some for decoration). Mix together and keep simmering for 1-2 minutes until the pasta is ready.

Distribute the pasta onto the plates and sprinkle with some parmesan cheese. Add some parsley for decoration, add the pine nuts and finally sprinkle some extra virgin olive oil.
Enjoy your lovely fresh summer pasta dish!

Author: Fabian

Calories: 450kcal

Cost: 15

dish: Dinner, Hauptgericht, Lunch, Main Course

Cuisine: Italian, Italienisch, vegetarian

Keyword: cherry tomato pasta, light pasta, summer pasta, Summer Pasta Recipe, vegetarian pasta

Serving: 300g | Calories: 450kcal