Summer Spaghetti with Fresh Tomatoes

July 7, 2016

Tis the season for one of the summer’s best garden vegetables (well, fruit): tomatoes! They have begun to flood the markets and thankfully, my garden. Tomatoes offer endless recipe possibilities and are absolutely beautiful. This year, we planted two cherry and two heirloom tomato plants. Am I the only person who loves the smell of  the plant itself? It has a lovely fresh scent that just screams summer.




One of my favorite ways to use tomatoes is to make a good ole summer pasta. This spaghetti dish is full of flavor but light enough to eat for lunch and not feel like you need an hour long nap afterwards. I use quinoa pasta, but if you prefer any other type of pasta, it will work just as well. Roasting the tomatoes and garlic is key, and it just takes a couple of minutes. Last week I made this pasta for dinner and I added some homemade sun dried tomato pesto and it was super tasty, so feel free to add any of your favorite flavors. I’m sure you’re going to love it!


Summer Spaghetti

Summer Spaghetti with Fresh Tomatoes

Summer Spaghetti with Fresh Tomatoes


  • 1 package quinoa spaghetti
  • 3 whole tomatoes, cut into chunks
  • 1 sweet onion, minced
  • 5 garlic cloves
  • 3 tbsp. olive oil
  • pinch of red pepper flakes
  • ½ tbsp. sea salt
  • ½ tbsp. black pepper
  • ¼ cup chopped fresh basil


  1. Preheat oven to 400 degrees F and bring a large pot of water to boil. Meanwhile, toss tomato chunks and whole garlic cloves in 1 tbsp. olive oil, red pepper flakes, salt and pepper. Spread evenly onto a baking sheet and roast for 15 minutes or until tomatoes are slightly blistered.
  2. Once water is boiling, add pasta and cook according to package instructions. Cook onions in a small pan over medium high heat until translucent. Once pasta is cooked, strain but reserve ¼ cup of pasta water. Pour pasta and reserved water into a large bowl, drizzle with remaining olive oil and salt and pepper to taste. Add in onions, roasted tomatoes and garlic and toss. Sprinkle finished dish with chopped basil and serve.

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  • Reply Laura July 8, 2016 at 9:42 PM

    Sounds delicious, Melissa. I’m going to give it a try with the pesto!

    • Reply melissahaithcock July 12, 2016 at 9:04 PM

      I can’t wait to hear what you think about it!

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