Ohh the smell of fresh tomatoes growing on the vine – it’s still one of my favorite smells to this day. One of the keys to this dish is finding ripe, flavorful tomatoes to bring out that summer freshness. It’s a very simple dish, basically done in the time it takes the pasta to cook! If you’re really not a fan of raw garlic or shallot, go ahead and lightly saute them first to remove the “bite”. Enjoy!
12 oz. penne pasta (gf if desired)
4 large ripe tomatoes
1-2 cloves garlic, minced
3/4 cup fresh basil
Juice from 1-2 lemons
2 tsp. olive oil (optional, I omit for oil-free)
Salt to taste
Optional: capers, pine nuts, etc
Cook pasta according to package directions, leaving al dente.
While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.
Roughly chop or chiffonade basil. Set aside.
When pasta is done cooking, drain, and immediately add to bowl. Stir.
Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)
Toss well to combine, and salt to taste.
Great served warm, cold, or room temp. Best if eaten within 2-3 days.
Recipe courtesy of: https://www.thegardengrazer.com/2015/08/fresh-tomato-basil-pasta-with-lemon.html