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Summer Pasta with Fresh Tomatoes

Yield
Servings
Prep time
20 mins
Course
Entrée
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free
Source

The Vegetarian 5-Ingredient Gourmet, by Nava Atlas

Description

"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas

Ingredients

10 ozrotini (or other short, chunky pasta)
2 1⁄2 lbtomatoes (diced)
2 Tolive oil (extra virgin)
1⁄2 lemon (juice only)
8 basil leaves (fresh, thinly sliced)
  salt (to taste)
  pepper (freshly ground, to taste)

Instructions

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.