"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
|10 oz||rotini (or other short, chunky pasta)|
|2 1⁄2 lb||tomatoes (diced)|
|2 T||olive oil (extra virgin)|
|1⁄2||lemon (juice only)|
|8||basil leaves (fresh, thinly sliced)|
|salt (to taste)|
|pepper (freshly ground, to taste)|
Cook the pasta according to package directions, drain.
Combine the pasta with the remaining ingredients, including the juices from the tomatoes, and toss well. Serve at once, or let stand until it reaches room temperature before serving.