Pasta with Summer Tomato Sauce

A simple, classic pasta recipe that makes the most of summer’s tomatoes. Try tender, bright, smaller tomatoes.

Sun Gold, cherry, and/or grape tomatoes in this dish keep it all simple and easy to make. Make sure to use tomatoes that have never seen the inside of a refrigerator for the best, freshest, most flavorful sauce. Summer recipes are often the easiest to make. Buy the best, freshest produce you can find, and cook it as simply as possible. I love all the fresh herbs in this summer tomato sauce recipe


  • 4 garlic cloves, minced
  • 2 sprigs basil, plus more basil leaves as garnish
  • 1 sprig thyme
  • ½ sprig tarragon
  • 4 cups Sun Gold, cherry, and/or grape tomatoes
  • 2 teaspoon Sherry or red wine vinegar
  • Coarse sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 16 oz. capellini


  1. Heat oil in a large skillet over medium heat. Add garlic, basil, thyme, and tarragon sprigs, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. 

  2. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, about 10 minutes. Discard thyme, tarragon, and basil sprigs. Season sauce, to taste, with salt and pepper.

  3. Meanwhile, cook capellini in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

  4. Add pasta to sauce in skillet. Cook, tossing and adding pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Garnish with fresh torn basil leaves, and toss one more time.