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Tomato Summer Pasta - This Summer Pasta is simple, fresh, easy and oh so delicious with golden bursts of sweet summer mango, a whole bunch of basil and in-season tomatoes.

Tomato Summer Pasta

This Tomato Summer Pasta is simple, fresh, easy and oh so delicious with golden bursts of sweet summer mango, a whole bunch of basil and in-season tomatoes.
5 from 1 vote
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Course: Main Course
Cuisine: Italian, Modern Australian
Keyword: best summer pasta recipes, best summer pasta salad, easy summer pasta, easy summer pasta salad, light summer pasta meals, light summer pasta recipes, summer light pasta recipes, summer pasta dish, summer pasta healthy, summer pasta recipes, summer pasta recipes cold, summer pasta salad, summer pasta salad recipes, summer tomato pasta, summer vegetable pasta, Tomato Summer Pasta, vegetarian summer pasta, veggie summer pasta
Total Time: 30 minutes
Servings: 4

Equipment

  • Large pot
  • Stovetop
  • Oven
  • Saucepan
  • Foil

Ingredients

  • 2 cloves garlic
  • ½ cup olive oil
  • 1 baguette
  • 350 g spaghetti
  • 400 g mixed baby tomatoes
  • 1 mango
  • 1 bunch basil
  • 1 shallot
  • 2 lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon chilli flakes opt.
  • 100 g feta cheese
  • Salt
  • Black pepper

Instructions

  • Place a large pot of water with 1 tablespoon salt on to boil and preheat your oven to 180 C.
    Salt
    Large pot of salted water on to boil.
  • Peel and finely grate (mince) garlic into a large serving bowl. Heat olive oil in a small saucepan until hot, then pour over grated garlic and mix with a pinch of salt and pepper.
    2 cloves garlic, ½ cup olive oil, Salt, Black pepper
    Add minced garlic into a serving bowl and pour over hot olive oil. Mix with salt and pepper.
  • Slice your baguette in half. Spread half the garlic mixture on the inside of the baguette. Close the baguette, wrap in foil and place in the oven for 15 minutes.
    1 baguette
    Slice baguette in half. Spread half the garlic mixture on the inside of the baguette.
  • Add spaghetti to the boiling water and cook for 9-11 minutes (according to packet directions).
    350 g spaghetti
    Add spaghetti to the boiling water to cook.
  • Slice tomatoes into quarters. Peel and dice mango. Slice basil leaves. Peel and finely dice shallot. Add tomatoes and mango to your child’s plate now.
    400 g mixed baby tomatoes, 1 mango, 1 bunch basil, 1 shallot
    Prep and slice tomatoes, mango, basil leaves and shallot.
  • Squeeze juice from lemon and add to the bowl with the remaining olive oil and garlic mix. Add red wine vinegar, diced shallot, chilli flakes (opt.), and ¼ teaspoon salt and pepper.
    1 shallot, 2 lemon, 1 tablespoon red wine vinegar, ½ teaspoon chilli flakes, Salt, Black pepper
    Into the bowl with remaining olive oil and garlic mix, add lemon juice, red wine vinegar, shallot, chilli flakes, salt and pepper.
  • Once pasta has cooked, use tongs to lift a portion of it and place on your child’s plate. Use tongs to move the remainder directly into the large serving bowl, and then toss mango, tomato and basil through.
    400 g mixed baby tomatoes, 1 mango, 1 bunch basil
    Place cooked pasta directly into the bowl, and then toss mango, tomato and basil through.
  • Serve your child plain pasta with mango and tomatoes on the side, and some baguette. For adults, top pasta with cheese and serve with warm garlic baguette.
    100 g feta cheese
    Tomato Summer Pasta - Top pasta with feta cheese and serve with warm garlic baguette.

Nutrition

Calories: 1054kcal | Carbohydrates: 150g | Protein: 26g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Sodium: 1040mg | Potassium: 788mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1586IU | Vitamin C: 63mg | Calcium: 207mg | Iron: 7mg