Make use of fresh tomatoes, basil in tomato sauce with pasta

My family loves pasta throughout the year. During the summer we like to lighten it up a bit with non-cooked sauces, or a lighter version containing lots of fresh ingredients.

Great results are easy to achieve any time I add fresh, meaty Roma tomatoes right out of the garden, or beautiful heirloom tomatoes, to our pasta sauce. And a little bundle of fresh basil from the garden, or from your kitchen windowsill, takes the dish over the top.

This sauce is a great match with any type of pasta, but I like the texture and feel of the wide, dense pappardelle pasta. Be sure to not overcook the pasta and save some of the cooking liquid to use in the sauce. 1 large shallot, peeled and finely diced 3 cloves garlic, peeled and minced 8 ounces canned tomato sauce 3 tablespoons tomato paste 1 teaspoon onion powder 4 medium fresh tomatoes, diced 6 leaves fresh basil

Reserved pasta water

Salt and black pepper or crushed red pepper flakes for serving, optional

per package instructions. When ready, reserve 1 cup of the cooking water before draining.

Heat a nonstick skillet over medium heat. Add shallots and stir occasionally for 2 or 3 minutes until lightly browned. Add garlic and stir until softened, 1 to 2 minutes. Add tomato sauce, tomato paste, and onion powder, stirring to combine. Add the reserved cup of pasta cooking water, whisking until incorporated.

Remove skillet from heat and toss in the fresh tomatoes and basil.

Top each portion of pasta with a serving of sauce, and season with salt pepper, if desired.