13 Tomato Pastas for the End of Summer

September  1, 2014

As much as you hate to admit it, you need to give raw tomatoes a rest. You know that you’ll be pining for them come winter, but right now, you’ve exhausted all the possibilities. You've had your fill of raw tomatoes in salads, on BLTs, in gazpacho, and on bruschetta, and now you're ready for something new.

As the days begin to shorten and the streets start to cool off, cooking over a flame doesn’t seem so bad anymore. Now that you can actually imagine yourself dumping a steaming hot pot of water into a colander, your tomatoes are destined for pasta: Use them to make a creamy sauce, to lightly coat long noodles, or to mingle with pancetta and other fresh vegetables.

Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic by Genius Recipes

Craig Claiborne's Pasta con Asparagi by Genius Recipes

Zucchini Pasta Marinara by Gena Hamshaw

Bucatini all'Amatriciana by Merrill Stubbs

Pasta Puttanesca by Snafu06

Vegetarian Lasagna by Feed Me Dearly

Summer Raw Pasta Sauce with Spaghetti by Pinch&Swirl

Martha Stewart's One-Pan Pasta by Genius Recipes

One-Pot Pastalaya by inpatskitchen

Pasta with Tomatoes, Garlic, Basil, and Brie by Merrill Stubbs

Pasta e Ceci (Pasta with Chickpeas) by Emiko

Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs by Gena Hamshaw

Pesto Trapanese by Emiko

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Emi Boscamp

Written by: Emi Boscamp

Editorial Intern, Food52