Fresh Summer Tomato Pasta

September 10, 2019
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Photo by Riley Wofford
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Summer tomatoes take their final bow in the purest way possible - with a little lemon juice, olive oil, garlic, parmesan cheese, and fresh basil. —Riley Wofford

What You'll Need
  • Kosher salt and freshly ground black pepper
  • 1/2 cup fresh basil leaves, torn if large
  • 12 ounces short pasta, such as penne or strozzapreti
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, grated
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds mixed tomatoes, such as heirloom, Campari, and cherry, cut into 1/2-inch wedges
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh basil leaves, torn if large
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions; drain.
  2. In a large bowl, whisk together lemon juice, garlic, and oil; season with salt and pepper. Add pasta and tomatoes and toss gently to combine. Sprinkle with cheese and basil.

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