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Prep time
15 minutes
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Cook time
15 minutes
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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
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Ingredients
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Kosher salt and freshly ground black pepper
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1/2 cup
fresh basil leaves, torn if large
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12 ounces
short pasta, such as penne or strozzapreti
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2 tablespoons
fresh lemon juice
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1
small garlic clove, grated
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1/4 cup
extra-virgin olive oil
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1 1/2 pounds
mixed tomatoes, such as heirloom, Campari, and cherry, cut into 1/2-inch wedges
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1/2 cup
grated parmesan cheese
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1/2 cup
fresh basil leaves, torn if large
Directions
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Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions; drain.
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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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