Summer is almost over but it is still upon us. Let’s embrace it! This is a super easy, incredibly delicious dish. For me, vine ripen tomatoes and grapes tomatoes are nostalgic. When I was a kid, my grandmother had a garden. Yes, in north Philadelphia, she had a garden! It was a community garden in the neighborhood and she had her own garden plot. I would help her pick the vegetables once they were ready and eat the tomatoes right off of the vine. Today, I don’t have a green thumb (I wish!) and the garden no longer exists. But whenever I eat fresh tomatoes, I have fond memories of that garden with my abuela.
I will say that she never made anything like this recipe before. She made traditional Puerto Rican food from scratch and it was magnificent! This recipe was actually inspired my Ina Garten. My version is vegan and a bit different. I don’t usually use much oil in my recipes and prefer to use coconut oil. However, I do have it occasionally. Everything, or in my case most things, in moderation. Indulge. Live a little and enjoy!
- 10 oz mini heirloom tomatoes, halved
- ¼ cup organic extra virgin olive oil
- 6 garlic cloves, minced
- 1bunch of basil leaves, julienned (divided)
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ tsp black pepper
- 1- 16 oz box spaghetti
- 2 heaping tbsp vegan Parmesan cheese
- ½ tsp red pepper flakes, optional
Note: You can use your favorite version of Parmesan for this recipe. In fact, you can add more of you like! My Parmesan recipe is super easy and flavorful, too.
- In a medium-sized bowl, add the tomatoes, olive oil, garlic, 3/4 of the basil leaves, salt, and pepper. Cover and set aside at room temperature for about 1-2 hours.
- Once the tomatoes are marinated, cook pasta al dente, per box instructions.
- Drain the pasta and add to the bowl with the cherry tomatoes, along with the parmesan. Toss.
- Upon serving, top with red pepper flakes, extra basil and sprinkle with Parmesan.