This Tomato-y Pasta is the Perfect Lazy Summer Supper

Pan Con Tomate is basically Spanish tomato bread. And as simple as it is, the unassuming dish is unbelievably delicious. It originates from European cultures along the Mediterranean Sea and yes, it can transport you to the vacation destination instantly.

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I decided to take this classic dish and turn it on its head to create more of a meal out of the tomato purée because it is just that good I simply needed more of it. And thus, Pan Con Tomate Pasta Salad was born. Pasta salad seemed like the perfect template for this raw tomato sauce. I didn’t want to add too many ingredients that may take away from the delicate flavors of this sauce. I used an interesting shaped pasta to capture more of the sauce, and a handful of crisp, peppery arugula to lighten it up and keep it fresh. This turned out to be the perfect background for showcasing the exquisite tomato flavor.

What Exactly Is Pan Con Tomate?

Pan Con Tomate is a humble, 5 ingredient tapas dish which is best served at the end of summer, during peak tomato season. Unlike it's Italian counterpart, tomato bruschetta—another dish made with the same basic ingredients—Spanish pan con tomate uses tomato pulp, not diced or sliced tomatoes. To make a traditional pan con tomate, you would take a piece of rustic grilled bread, rub a slice of raw garlic over it and then a spoonful of light tomato puree, which is really just the result of grating a raw tomato. So simple, but because the quality of the bread and tomatoes are so incredible, the taste is something you will crave forever.

Where Does Pan Con Tomate Come From?

Pan Con Tomate actually has its origins in Catalonia and is deeply ingrained in Catalán culture. This region is the in the northeastern part of the Iberian Peninsula. The first written reference to pan con tomate is in 1884 in rural Catalonia where stale bread was rubbed with tomato and drizzled with olive oil in order to soften it.

Related: The 'Genius' Tomato Salad Ingredient That's Perfect for Summer

How To Make Pan Con Tomate Pasta Salad

The tomato is the star of this show. The process of grating it brings out a dimension of flavor that is so delicate, so tomatoey (is that even a word?) and so fresh. I enhanced the flavor by adding my garlic right into the sauce. I also grated the garlic, because again, this technique really does create a level of flavor you don’t get by just slicing.

1. Put a pot of salted water on to boil

2. Grate tomatoes into a large bowl and also grate the garlic clove in.

Related: Try Another Spanish Favorite, the Empanada

3. Add olive oil, salt, pepper and lemon juice to the tomato and mix well.

4. Once pasta is cooked, run under cold water and then drain very well. Add to the tomato sauce.

5. Add arugula and stir to combine.

If you only have 20 minutes to whip up something unique and delicious, this is your go-to summertime recipe. Mine is vegetarian but you could add ribbons if prosciutto or some crispy jamon to give it another dimension. Wanting more veg? How about some roasted red peppers to enhance the sweetness or a delicate vegetable such as zucchini? I also topped my dish with just a whisper of grated Spanish Manchego, but you could use a pecorino or parmesan if that’s what you have.

6. Lightly grate some manchego cheese over the top. Serve at room temperature.

Tips for Making the Best Pan Con Tomate Pasta Salad

• Grating the tomato on a box grater brings out the absolute best tomato flavor

• When you grate fresh garlic, you achieve a richer, more pungent flavor, so best to add a little at time

• Make sure your pasta is al dente so it doesn't get to soggy

• A dash of lemon juice will brighten all the flavors

Related: How to Make Brown Butter Tomatoes

Find More Tomato Recipes Here:

• Every 'Tomato Girl Summer' Should Begin With These 10 Recipes

• Tomatoes for Dessert? Trust Us, You'll Want to Try This Caramelized Tomato Tart

• 21 Grilled Cheese and Tomato Soup Recipes That Are Better Together

• This Copycat Version of Cult-Favorite Panera Tomato Basil Bisque is The Real Deal

Pan Con Tomate Pasta Salad Recipe

Ingredients

• 2 Large tomatoes, grated

• 1 clove of garlic, grated1 tsp salt

• ? tsp ground pepper, white preferred

• 1 tsp lemon juice

• About 2 tbsp olive oil

• A handful of arugula

• A touch of grated Spanish manchego cheese

• 1/2 lb pasta of your choice, I used Trader Joe's 'Organic Trofie Pasta'

1. Put a pot of salted water on to boil

2. Grate tomatoes into a large bowl and also grate the garlic clove in.

3. Add salt, pepper and olive oil and lemon juice, mix well.

4. Once pasta is cooked, run under cold water and then drain very well. Add to the tomato sauce.

5. Add arugula and stir to combine.

6. Lightly grate some Manchego cheese over the top. Serve at room temperature.