![\"Mixed](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/08\/Heirloom-Tomaten.jpg\")
<\/a><\/figure>\n\n\n\nIngredients for Fresh Tomato Pasta<\/h2>\n\n\n\n
A trip to the farmer\u2019s market in summer always sparks new ideas \u2013 fresh produce has a way of inspiring forgotten recipes. The moment I spotted these gorgeous heirloom tomatoes, I knew I had to make this pasta with fresh tomatoes. Here\u2019s what you\u2019ll need:<\/p>\n\n\n\n
- \n
- Spaghetti<\/strong>: Classic and always a favourite, though you can use any pasta you like. Gluten-free brown rice spaghetti also works beautifully.<\/li>\n\n\n\n
- Heirloom tomatoes<\/strong>: Ripe, colourful and bursting with flavour. They\u2019re easiest to find during the summer months.<\/li>\n\n\n\n
- Anchovy fillets<\/strong>: Packed in oil and full of umami depth.<\/li>\n\n\n\n
- Kalamata olives<\/strong>: Rich and briny, these Greek olives are my go-to.<\/li>\n\n\n\n
- Capers<\/strong>: Best when packed in brine for a punchy, tangy note.<\/li>\n\n\n\n
- Panko breadcrumbs<\/strong>: Light, airy Japanese breadcrumbs<\/a> that toast up into an irresistible golden crunch. You\u2019ll find them in Asian shops or online.<\/li>\n\n\n\n
- Flavour boosters<\/strong>: Garlic, red chilli flakes, dry white wine and fresh flat-leaf parsley bring everything together with a Mediterranean twist.<\/li>\n<\/ul>\n\n\n\n
![\"Pasta](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/08\/Spaghetti-mit-frischen-Tomaten-Sardellen-Kapern-und-Oliven-3-of-4-800x1200.jpg\")
<\/figure>\n\n\n\nHow to Make Pasta with Fresh Tomatoes<\/h2>\n\n\n\n
This is a quick and easy spaghetti recipe \u2013 perfect for summer when you want to spend less time in the kitchen but still enjoy something wholesome and flavourful. Ready in just 25 minutes.<\/p>\n\n\n\n
- \n
- Toast the breadcrumbs<\/strong> \u2013 In a dry non-stick pan, toast the panko until golden and crisp, about 4\u20135 minutes. Set aside.<\/li>\n\n\n\n
- Cook the spaghetti<\/strong> \u2013 Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to packet instructions. Reserve 125 ml of the cooking water, then drain.<\/li>\n\n\n\n
- Make the sauce<\/strong> \u2013 In a large frying pan, heat the olive oil over medium. Saut\u00e9 the garlic until fragrant, about 2 minutes. Stir in the chilli flakes, then add the tomatoes, anchovies, olives and capers. Pour in the white wine and simmer until the tomatoes burst and release their juices (2\u20133 minutes). Sprinkle with parsley.<\/li>\n\n\n\n
- Combine & serve<\/strong> \u2013 Toss the spaghetti in the sauce, adding a splash of the reserved pasta water to bring everything together. Divide among bowls, top with the toasted panko breadcrumbs, and serve immediately.<\/li>\n<\/ol>\n\n\n\n
![\"Pasta](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2015\/08\/Spaghetti-mit-frischen-Tomaten-Sardellen-Kapern-und-Oliven-1-of-4-800x1200.jpg\")
<\/figure>\n\n\n\nWhy You\u2019ll Love This Spaghetti with Fresh Tomatoes<\/h2>\n\n\n\n
- \n
- Healthy<\/strong> \u2013 made with fresh, ripe heirloom tomatoes.<\/li>\n\n\n\n
- Quick & easy<\/strong> \u2013 ready in just 25 minutes.<\/li>\n\n\n\n
- Flavour-packed<\/strong> \u2013 sweet tomatoes, salty anchovies and capers, briny olives, and crunchy panko.<\/li>\n\n\n\n
- Authentic with a twist<\/strong> \u2013 a nod to classic Italian simplicity with the extra crunch of Japanese breadcrumbs.<\/li>\n<\/ul>\n\n\n\n
More Pasta Recipes You Might Like<\/h3>\n\n\n\n
- Quick & easy<\/strong> \u2013 ready in just 25 minutes.<\/li>\n\n\n\n
- Cook the spaghetti<\/strong> \u2013 Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to packet instructions. Reserve 125 ml of the cooking water, then drain.<\/li>\n\n\n\n
- Heirloom tomatoes<\/strong>: Ripe, colourful and bursting with flavour. They\u2019re easiest to find during the summer months.<\/li>\n\n\n\n