Cooking for one: Easy summer pasta with fresh tomatoes

I was craving some pasta but in the summer (notice the 4th of July plates) it’s too hot for a lot of the heavy sauces. This was my solution- pasta with a very light sauce that is made of garlic, parsley, and fresh summer tomatoes. There’s not too much to it and a small portion for me was very satisfying. I’m not on the “gluten-is-bad” train. I’m more on pasta-is-amazing.

Everything you see I owe to spaghetti.”

-Sophia Loren 

Serves 1
Prep time: 10 minutes
Cook time: 15 minutes


  • 1 cup pasta, any kind but I used penne
  • 2 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup cherry tomatoes, sliced
  • 1/4 cup parsley, chopped
  • 2 T parmesan, freshly grated


Cook your pasta. While it’s boiling, make your sauce. 

In a small frying pan, add the garlic and olive oil. When the garlic just starts to turn brown, add the cherries tomatoes. Stand back because it will splash. Cook for a minute, then take off the heat. 

When your pasta is ready, spoon the pasta right into the sauce pan with the sauce and reheat everything, coating the pasta with the sauce, 1-2 minutes. When done, add the parsley and freshly grated parmesan. 

That’s it! Bon Apetito. 

More quick Italian dishes for summer:

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