Fresh Tomato and Parmesan Pasta with Apple Salad

Ingredients

• 320g pasta (such as spaghetti or penne)
• 3 large ripe tomatoes, diced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 100g Parmesan cheese (Parmigiano), freshly grated
• 2 medium apples, cored and thinly sliced
• 1 tbsp lemon juice
• Salt, to taste
• Black pepper, freshly ground, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 9-11 minutes. Drain, reserving ½ cup of pasta water.
2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Add the diced tomatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes until tomatoes soften and release juices, forming a light sauce.
4. Add the drained pasta to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water a little at a time to reach desired sauce consistency.
5. Remove from heat and stir in ¾ of the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
6. Meanwhile, in a small bowl, toss the apple slices with lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper to make a simple salad.
7. Serve the tomato pasta garnished with the remaining Parmesan cheese alongside the fresh apple salad.

Chef tips

• If you don’t have fresh tomatoes, canned diced tomatoes can be used but reduce added salt accordingly.
• Add red pepper flakes to the tomato sauce for a little heat if desired.
• Use a good quality olive oil as it greatly influences the flavor of the pasta.
• Make sure to save some pasta water; the starch helps the sauce cling to the noodles.
• For extra texture, toast some pine nuts or walnuts to sprinkle on top.
• If apple slices brown quickly, toss them immediately in lemon juice to keep them fresh-looking.
• You can substitute Parmesan with Pecorino Romano for a sharper taste.
• Be careful not to overcook garlic to prevent bitterness.
• Optional pantry staples that may help: olive oil, salt, black pepper, garlic, lemon juice.
• Storage and reheating: Store leftover pasta and apple salad separately in airtight containers in the refrigerator for up to 2 days. Reheat pasta gently on the stove with a splash of water to loosen the sauce; avoid microwaving apples to maintain texture. This dish is best enjoyed fresh; apple salad does not freeze well.
• Safety note: Ensure pasta is cooked thoroughly to avoid any undercooked, chewy texture.